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Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods
Meat science, 2019-01, Vol.147, p.108-115
2019
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Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage
Food research international, 2020-07, Vol.133, p.109142-109142, Article 109142
2020
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Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles
Meat science, 2009-10, Vol.83 (2), p.239-245
2009
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Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles
Food science & technology, 2020-04, Vol.124, p.109140, Article 109140
2020
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Improvement of the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions by addition of zein hydrolysates
Process biochemistry (1991), 2017-02, Vol.53, p.116-124
2017
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Impact of Ultrasound-assisted Saline Thawing on the Technological Properties of mirror carp (Cyprinus carpio L.)
Ultrasonics sonochemistry, 2022-05, Vol.86, p.106014-106014, Article 106014
2022
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Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation
Meat science, 2010-07, Vol.85 (3), p.481-486
2010
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Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis
Food chemistry, 2010-01, Vol.118 (2), p.403-410
2010
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Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage
Meat science, 2012-08, Vol.91 (4), p.533-539
2012
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Application of temperature-controlled ultrasound treatment and its potential to reduce phosphate content in frankfurter-type sausages by 50
Ultrasonics sonochemistry, 2021-03, Vol.71, p.105379-105379, Article 105379
2021
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Evaluation of effects of ultrasound-assisted saucing on the quality of chicken gizzards
Ultrasonics sonochemistry, 2022-05, Vol.86, p.106038-106038, Article 106038
2022
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Fabrication of bilayer emulsion by ultrasonic emulsification: Effects of chitosan on the interfacial stability of emulsion
Ultrasonics sonochemistry, 2023-02, Vol.93, p.106296-106296, Article 106296
2023
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Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissue
Ultrasonics sonochemistry, 2021-11, Vol.79, p.105786-105786, Article 105786
2021
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Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle
Food science & technology, 2012-04, Vol.46 (1), p.280-286
2012
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A novel strategy for improving the stability of myofibrillar protein emulsions at low ionic strength using high-intensity ultrasound combined with non-enzymatic glycation
Ultrasonics sonochemistry, 2023-12, Vol.101, p.106694-106694, Article 106694
2023
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Antidiabetic activity of Armillaria mellea polysaccharides: Joint ultrasonic and enzyme assisted extraction
Ultrasonics sonochemistry, 2023-05, Vol.95, p.106370-106370, Article 106370
2023
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Reducing and radical-scavenging activities of whey protein hydrolysates prepared with Alcalase
International dairy journal, 2010-05, Vol.20 (5), p.360-365
2010
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Influence of repeated freeze–thaw treatments on the functional and structural properties of myofibrillar protein from mirror carp (Cyprinus carpio L.)
Food biophysics, 2021-12, Vol.16 (4), p.492-501
2021
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Cryoprotective Effect of NADES on Frozen-Thawed Mirror Carp Surimi in Terms of Oxidative Denaturation, Structural Properties, and Thermal Stability of Myofibrillar Proteins
Foods, 2023-09, Vol.12 (19), p.3530
2023
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Research Progress on the Preparation and Action Mechanism of Natural Deep Eutectic Solvents and Their Application in Food
Foods, 2022-11, Vol.11 (21), p.3528
2022
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Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze-Thaw Cycles
Foods, 2021-12, Vol.11 (1), p.44
2021
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Effect of Potato Dietary Fiber on the Quality, Microstructure, and Thermal Stability of Chicken Patty
Foods, 2022-12, Vol.11 (24), p.3978
2022
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Physicochemical and antioxidant properties of Maillard reaction products formed by heating whey protein isolate and reducing sugars
International journal of dairy technology, 2014-05, Vol.67 (2), p.220-228
2014
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Inhibition of Chitosan Ice Coating on the Quality Deterioration of Quick-Frozen Fish Balls during Repeated Freeze-Thaw Cycles
Foods, 2023-02, Vol.12 (4), p.717
2023
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Inhibitory Effect of Guava Leaf Polyphenols on Advanced Glycation End Products of Frozen Chicken Meatballs (-18 °C) and Its Mechanism Analysis
Foods, 2022-08, Vol.11 (16), p.2509
2022
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