Current insights into protein solubility: A review of its importance for alternative proteins
L Grossmann, DJ McClements - Food Hydrocolloids, 2023 - Elsevier
The solubility of proteins plays a key role in determining the physicochemical properties,
processing, sensory attributes, shelf life, and nutritional profile of foods formulated with …
processing, sensory attributes, shelf life, and nutritional profile of foods formulated with …
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 Jin, 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 …
Evidence of myofibrillar protein oxidation and degradation induced by exudates during the thawing process of bighead carp fillets
Oxidation of myofibrillar proteins (MPs) is considered as an important reason for the quality
deterioration of frozen stored fish fillets, but the impact of the thawing process on the …
deterioration of frozen stored fish fillets, but the impact of the thawing process on the …
Enhancement of surimi gel properties through the synergetic effect of fucoidan and oligochitosan
Y Zhao, X Piao, B Zheng, P Gao, W Miao, Z Wen… - Food …, 2023 - Elsevier
For the first time, two common marine-derived dietary fibres (MDFs), fucoidan (FU) and
oligochitosan (OCS), were introduced as textural and nutritional enhancers in hairtail surimi …
oligochitosan (OCS), were introduced as textural and nutritional enhancers in hairtail surimi …
Production of freeze-dried beef powder for complementary food: Effect of temperature control in retaining protein digestibility
S Lee, K Jo, YS Choi, S Jung - Food Chemistry, 2024 - Elsevier
This study investigated the effect of temperature control during freeze-drying of beef on the
in vitro protein digestibility. Frozen (at− 50° C for 2 days)-then-aged (at 4° C for 26 days) …
in vitro protein digestibility. Frozen (at− 50° C for 2 days)-then-aged (at 4° C for 26 days) …
The importance of supercooled stability for food during supercooling preservation: a review of mechanisms, influencing factors, and control methods
H Lin, Y Xu, W Guan, S Zhao, X Li… - Critical Reviews in …, 2023 - Taylor & Francis
Supercooling can preserve food in its original fresh state below its ice point temperature
without freezing. However, the supercooled state is unstable in thermodynamics, state …
without freezing. However, the supercooled state is unstable in thermodynamics, state …
Effects of freezing on quality attributes of surimi gels with various cross-linking degrees using MTGase: Quantitative analysis based on the ice crystals, network …
This study quantitatively examined the changes in ice crystals, three-dimensional network
structure, and taste substances of surimi gels subjected to different treatments, and the …
structure, and taste substances of surimi gels subjected to different treatments, and the …
Effect of low-frequency alternating magnetic fields on the physicochemical, conformational and rheological properties of myofibrillar protein after iterative freeze-thaw …
S Zhao, M Hei, Y Liu, Y Zhao, H Wang, H Ma… - International Journal of …, 2024 - Elsevier
In this work, the effects of low-frequency alternating magnetic fields (LF-AMF) on the
physicochemical, conformational, and functional characteristics of myofibrillar protein (MP) …
physicochemical, conformational, and functional characteristics of myofibrillar protein (MP) …
Low-voltage electrostatic field enhances the frozen force of− 12℃ to suppress oxidative denaturation of the lamb protein during the subsequent frozen storage process …
C Yang, G Wu, Y Liu, Y Li, C Zhang, C Liu, X Li - Food Chemistry, 2024 - Elsevier
The effect of low-voltage electrostatic field (LVEF) assisted− 9° C (LVEF-9) and− 12° C
(LVEF-12) frozen, non-LVEF-assisted− 9° C (NLVEF-9) and− 12° C (NLVEF-12) frozen, and …
(LVEF-12) frozen, non-LVEF-assisted− 9° C (NLVEF-9) and− 12° C (NLVEF-12) frozen, and …
[HTML][HTML] Effect of Pulsed Electric Field Technology on the Composition and Bioactive Compounds of Black Soldier Fly Larvae Dried with Convective and Infrared …
In recent years, an increasing interest has been shown in alternative food sources. Many
studies are focused on the use of insects. The aim of this study was to investigate the …
studies are focused on the use of insects. The aim of this study was to investigate the …