Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 150, P. 109763 - 109763

Published: Jan. 14, 2024

Language: Английский

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Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 148, P. 104523 - 104523

Published: May 1, 2024

Language: Английский

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Myofibrillar protein oxidation associated with surimi processing and emerging control techniques: A review

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 149, P. 104560 - 104560

Published: May 24, 2024

Language: Английский

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Elucidate the molecular basis of ampholytic chitosan as a high-performance cryoprotectant to myosin denaturation: The importance of saccharide charges

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 152, P. 109915 - 109915

Published: Feb. 22, 2024

Language: Английский

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Stable and thermochromic organohydrogels for thermostatically controlled display windows

Chemical Engineering Journal, Journal Year: 2024, Volume and Issue: 489, P. 151259 - 151259

Published: April 15, 2024

Language: Английский

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Adenosine monophosphate boosts the cryoprotection of ultrasound-assisted freezing to frozen surimi: Insights into protein structures and gelling behaviors

Food Chemistry, Journal Year: 2024, Volume and Issue: 450, P. 139343 - 139343

Published: April 12, 2024

Language: Английский

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Effect of Liquid Nitrogen Freezing on Maintaining the Quality of Crayfish During Freeze–Thaw Cycles: Muscle Structure and Myofibrillar Proteins Properties

Foods, Journal Year: 2025, Volume and Issue: 14(2), P. 279 - 279

Published: Jan. 16, 2025

The quality of frozen crayfish (Procambarus clarkii) is challenged by freeze-thaw (FT) cycles during storage. effect freezing methods on the FT was investigated comparing physicochemical properties, microstructure, and myofibrillar protein (MPs) properties. Three were used for freezing, including air convective (AF) at -20 °C -50 °C, as well liquid nitrogen (LNF) -80 °C. thawed 4 after 45 d storage 1 cycle. After 5 cycles, water holding capacity LNF (70.8%) significantly (p < 0.05) higher than that AF (60.6%) (63.5%). drip loss (7.83%) lower crayfish. Moreover, maintained gel strength thermal stability MPs from with modulus enthalpy. These results demonstrated minimized formation large ice crystals, preserving structural integrity muscle properties MPs, thereby maintaining quality. This study in providing valuable insights reducing degradation aquatic products transportation.

Language: Английский

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Investigation of the protective effects of antifreeze peptides from grass carp skin on frozen surimi

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117471 - 117471

Published: Feb. 1, 2025

Language: Английский

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The effect of freeze-thaw cycles on the characteristics of Symplectoteuthis oualaniensis of different sizes

Food Chemistry, Journal Year: 2025, Volume and Issue: 475, P. 143248 - 143248

Published: Feb. 8, 2025

Language: Английский

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Comparative studies on microbial transglutaminase, complex phosphate and fructooligosaccharide interacts with myofibrillar proteins: Improvement of the quality and flavor of silver carp surimi

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: 306, P. 141696 - 141696

Published: March 3, 2025

Language: Английский

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