Effects of limited enzymatic hydrolysis and polysaccharide addition on the physicochemical properties of emulsions stabilized with duck myofibrillar protein under low-salt conditions
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Author:
Shufeng He, Mengmeng Li, Yangying Sun, Daodong Pan, Changyu Zhou, Hangzhen Lan
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FOOD CHEMISTRY
Chitosan-grafted-caffeic acid combined with ultrasound inhibits the oxidation and degradation of myofibrillar proteins in pompano (Trachinotus ovatus) during ice storage
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Author:
Weiqing Lan, Jiaxin Zhao, Xiaoyi Wei, Yuqing Sun, Shucheng Liu, Xiaohong Sun
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Food & Function
Effect of lentinan on gelling properties and structural changes of goose myofibrillar protein under oxidative stress
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Author:
Xiankang Fan, Li Fu, Mingzhen Liu, Yangying Sun, Xiaoqun Zeng, Zhen Wu, Lihui Du, Daodong Pan
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Impacts of long-time transportation on whiteleg shrimp (Penaeus vannamei) muscle quality and underlying biochemical mechanisms
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Author:
Zhihai Huang, Weiliang Guan, Xiamin Lyu, Renchi Chen, Yingyin Wu, Gaohai Zheng, Linchun Mao
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE