The drip loss inhibitory mechanism of nanowarming in jumbo squid ( Dosidicus gigas ) mantles: protein structure and molecular dynamics simulation
Author:
Affiliation:
1. College of Food Science and Engineering Bohai University Jinzhou Liaoning China
2. Department of Chemistry, Chemical Engineering and Food Safety Bohai University Jinzhou Liaoning China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11783
Reference42 articles.
1. Physicochemical characterization of actomyosin-paramyosin from giant squid mantle (Dosidicus gigas )
2. Effect of ultrasound on physicochemical and foaming properties of a protein concentrate from giant squid (Dosidicus gigas) mantle
3. On the origin of thaw loss: Relationship between freezing rate and protein denaturation
4. High-pressure thawing of pork: Water holding capacity, protein denaturation and ultrastructure
5. Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods
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