Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles-Reference-Cited by-同舟云学术

Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles

Published:2024-03 Issue:2 Volume:13 Page:1018-1028
ISSN:2097-0765
Container-title:Food Science and Human Wellness
language:en
Short-container-title:

Author:

Wang Huinan,Zhang Jiaxin,Liu Xinran,Wang Jinxiang,Li Xuepeng,Li Jianrong

Publisher

Tsinghua University Press

Reference57 articles.

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5. Changes in protein oxidation, structure, and thermal stability of chicken breast subjected to ultrasound-assisted immersion freezing during frozen storage;C. Zhang;Food Chem.,2022

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