Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies
Y Zhang, G Bai, J Wang, Y Wang, G **, W Teng… - Trends in Food Science …, 2023 - Elsevier
Background Freezing has been widely used to preserve meat and aquatic products.
However, environmental fluctuations in freezing/thawing would bring inevitable damage to …
However, environmental fluctuations in freezing/thawing would bring inevitable damage to …
The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations
J Tian, N Walayat, Y Ding, J Liu - Comprehensive reviews in …, 2022 - Wiley Online Library
Freeze‐induced changes including protein denaturation, ice crystals formation and lipid
oxidation are mainly responsible for the quality deterioration persistent in aquatic foods …
oxidation are mainly responsible for the quality deterioration persistent in aquatic foods …
Interactive effects of gibberellic acid and NPK on morpho-physio-biochemical traits and organic acid exudation pattern in coriander (Coriandrum sativum L.) grown in …
It was aimed to examine the role of gibberellic acid (GA 3) and NPK fertilizer in alleviating
boron (B) toxicity in coriander (Coriandrum sativum L.) plants. Two weeks old C. sativum …
boron (B) toxicity in coriander (Coriandrum sativum L.) plants. Two weeks old C. sativum …
Cryoprotective effect of fistular onion stalk polysaccharide on frozen surimi derived from bighead carp: Physicochemical properties and gel quality during storage
X Sun, Q Li, N Ding, S Liang, E Mubango, Y Zheng… - Food …, 2024 - Elsevier
The search for cryoprotectants has garnered significant attention due to the susceptibility of
myofibrillar proteins (MP) to freezing denaturation during frozen storage, leading to the …
myofibrillar proteins (MP) to freezing denaturation during frozen storage, leading to the …
Effects of kappa-carrageenan on egg white ovalbumin for enhancing the gelation and rheological properties via electrostatic interactions
The protein-polysaccharide system is natural, and it has been widely applied in food
manufacturing in recent years. However, the interactions in the system might be affected by …
manufacturing in recent years. However, the interactions in the system might be affected by …
Inhibitive effect of cryoprotectants on the oxidative and structural changes in myofibrillar proteins of unwashed mince from silver carp during frozen storage
Q Yu, J Liu, Y Liu, Y Zheng, R Pi, E Mubango… - Food Research …, 2022 - Elsevier
Silver carp is a type of Asian carp that poses a threat to the United States. Unfortunately,
producing Asian carp surimi in the US has been unsuccessful due to the high cost. Thus …
producing Asian carp surimi in the US has been unsuccessful due to the high cost. Thus …
A review of natural polysaccharides for food cryoprotection: Ice crystals inhibition and cryo-stabilization
X Sun, Y Wu, Z Song, X Chen - Bioactive Carbohydrates and Dietary Fibre, 2022 - Elsevier
Although freezing is by far the most common method of food preservation, deteriorative
changes in food quality are inevitable because of the formation of ice crystals and other …
changes in food quality are inevitable because of the formation of ice crystals and other …
[HTML][HTML] Kappa-carrageenan as an effective cryoprotectant on water mobility and functional properties of grass carp myofibrillar protein gel during frozen storage
The effect of kappa-carrageenan oligosaccharides was analyzed on the gelling abilities of
grass carp myofibrillar proteins (MP) during 60 days frozen storage. Four gel treatments …
grass carp myofibrillar proteins (MP) during 60 days frozen storage. Four gel treatments …
Hydrogen sulphide and nitric oxide mitigate the negative impacts of waterlogging stress on wheat (Triticum aestivum L.)
Nitric oxide (NO) and hydrogen sulphide (H2S) are important gaseous signalling molecules
that regulate key physiochemical mechanisms of plants under environmental stresses. A …
that regulate key physiochemical mechanisms of plants under environmental stresses. A …
Role of food hydrocolloids as antioxidants along with modern processing techniques on the surimi protein gel textural properties, developments, limitation and future …
Texture is an important parameter in determining the quality characteristics and consumer
acceptability of seafood and fish protein-based products. The addition of food-based …
acceptability of seafood and fish protein-based products. The addition of food-based …