Changes in functional properties of common carp ( Cyprinus carpio ) myofibrillar protein as affected by ultrasound‐assisted freezing
Author:
Affiliation:
1. College of Food Science and Technology Guangdong Ocean Univ. Zhanjiang Guangdong 524088 China
2. College of Food Science Northeast Agricultural Univ. Harbin Heilongjiang 150030 China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15386
Reference45 articles.
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3. Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein
4. Applications of non-destructive spectroscopic techniques for fish quality and safety evaluation and inspection
5. The principles of ultrasound and its application in freezing related processes of food materials: A review
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