Synergistic effects of UVA irradiation and phlorotannin extracts of Laminaria japonica on properties of grass carp myofibrillar protein gel-Reference-Cited by-同舟云学术

Synergistic effects of UVA irradiation and phlorotannin extracts of Laminaria japonica on properties of grass carp myofibrillar protein gel

Published:2020-11-10 Issue:7 Volume:101 Page:2659-2667
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Wang Chunyan¹,Jiang Di¹,Sun Yihan¹,Gu Yue¹,Ming Yu¹,Zheng Jie²,Yu Chenxu³,Chen Xing⁴,Qi Hang¹^ORCID

Affiliation:

1. School of Food Science and Technology, Dalian Polytechnic University Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, National Engineering Research Center of Seafood Dalian China

2. Liaoning Ocean and Fisheries Science Research Institute Dalian China

3. Department of Agricultural and Biosystems Engineering Iowa State University Ames IA USA

4. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China

Funder

National Basic Research Program 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.10890

Reference42 articles.

1. Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodonidellus) fillets stored at 4°C;Sun XH;Food Microbiol,2019

2. Stability of papain-treated grass carp (Ctenopharyngodon idellus) protein hydrolysate during food processing and its ability to inhibit lipid oxidation in frozen fish mince

3. Emerging Role of Phenolic Compounds as Natural Food Additives in Fish and Fish Products

4. Physicochemical changes of myosin and gelling properties of washed tilapia mince as influenced by oxidative stress and microbial transglutaminase;Chanarat S;J Food Sci Technol,2015

5. Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds

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