Improving the texture properties and protein thermal stability of Antarctic krill ( Euphausia superba ) by L ‐lysine marination-Reference-Cited by-同舟云学术

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Improving the texture properties and protein thermal stability of Antarctic krill ( Euphausia superba ) by L ‐lysine marination

Published:2022-01-07 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Lin Junxin¹,Zhang Yuying¹,Li Yiwei¹,Sun Peizi¹,Ren Xiang¹,Li Dongmei¹²³^ORCID

Affiliation:

1. School of Food Science and Technology Dalian Polytechnic University Dalian China

2. National Engineering Research Center of Seafood Dalian China

3. Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11741

Reference52 articles.

1. Distribution and abundance of Antarctic krill (Euphausia superba) along the Antarctic peninsula;Siegel V;Deep‐Sea Res Part I,2013

2. Determination of the nutritional value, protein quality and safety of krill protein concentrate isolated using an isoelectric solubilization/precipitation technique

3. Cook-related yield loss for pacific white (Penaeus vannamei) shrimp previously treated with phosphates: effects of shrimp size and internal temperature distribution

4. Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp);Food Chemistry;2024-07

2. Effect of κ‐carrageenan on the physicochemical and structural characteristics of ready‐to‐eat Antarctic Krill surimi gel;International Journal of Food Science & Technology;2024-04-25

3. Impact of L-arginine on the quality of heat-treated Antarctic krill: Influence of pH and the guanidinium group;Food Research International;2023-12

4. Organic solvent extraction and characterization of Antarctic krill protein with high crystallinity and high molecular weight;Process Biochemistry;2023-11

5. Study on the effect and mechanism of chicken breast on the gel properties of silver carp (Hypophthalmichtys molitrix) surimi;Journal of the Science of Food and Agriculture;2023-09-29

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