Effects of magnetic nanoscale combined radio frequency or microwave thawing on conformation of sea bass myosin heavy chain: a molecular dynamics study-Reference-Cited by-同舟云学术

Effects of magnetic nanoscale combined radio frequency or microwave thawing on conformation of sea bass myosin heavy chain: a molecular dynamics study

Published:2022-09-23 Issue:2 Volume:103 Page:856-864
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Zhang Wendi¹²,Tian Fang³,Liu Shucheng⁴,Cai Luyun¹²^ORCID

Affiliation:

1. Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University Ningbo China

2. College of Biological and Chemical Engineering, Zhejiang Engineering Research Center for Intelligent Marine Ranch Equipment, NingboTech University Ningbo China

3. Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province College of Food Science and Pharmaceutics, Zhejiang Ocean University Zhoushan China

4. College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Ocean University Zhanjiang China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12197

Reference42 articles.

1. Balancing biological and economic goals in commercial and recreational fisheries: systems modelling of sea bass fisheries;Tidbury HJ;ICES J Mar Sci,2021

2. Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets

3. Application of High Pressure Processing After Freezing (Before Frozen Storage) or Before Thawing in Frozen Albacore Tuna (Thunnus alalunga)

4. Effect of Carboxymethyl Chitosan Magnetic Nanoparticles Plus Herring Antifreeze Protein on Conformation and Oxidation of Myofibrillar Protein From Red Sea Bream (Pagrosomus major) After Freeze-Thaw Treatment

5. The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets

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