Collagen and its derivatives: From structure and properties to their applications in food industry
C Tang, K Zhou, Y Zhu, W Zhang, Y Xie, Z Wang… - Food …, 2022 - Elsevier
Collagen is the most abundant extracellular matrix protein in food-producing animals.
Gelatin is partially degraded collagen. Collagen peptides refer to the peptides with specific …
Gelatin is partially degraded collagen. Collagen peptides refer to the peptides with specific …
[HTML][HTML] Regulating ice formation for enhancing frozen food quality: Materials, mechanisms and challenges
Background Freezing reduces the temperature of the food system and extends the shelf life
of food. However, the inevitable formation of ice crystals could impact food quality. Small …
of food. However, the inevitable formation of ice crystals could impact food quality. Small …
Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products
Background Seafood processing activity causes production of considerable amount of
waste/by-products and discards, resulting in negative economic and environmental impacts …
waste/by-products and discards, resulting in negative economic and environmental impacts …
Research progress on quality deterioration mechanism and control technology of frozen muscle foods
X Du, B Wang, H Li, H Liu, S Shi, J Feng… - … Reviews in Food …, 2022 - Wiley Online Library
Freezing can prolong the shelf life of muscle foods and is widely used in their preservation.
However, inevitable quality deterioration can occur during freezing, frozen storage, and …
However, inevitable quality deterioration can occur during freezing, frozen storage, and …
The mechanisms and applications of cryoprotectants in aquatic products: An overview
Z Liu, W Yang, H Wei, S Deng, X Yu, T Huang - Food chemistry, 2023 - Elsevier
Frozen storage technology has been widely used for the preservation of Aquatic products.
However, ice crystals formation, lipid oxidation and protein denaturation still easily causes …
However, ice crystals formation, lipid oxidation and protein denaturation still easily causes …
Effects and mechanism of antifreeze peptides from silver carp scales on the freeze-thaw stability of frozen surimi
X Chen, X Li, F Yang, J Wu, D Huang, J Huang… - Food Chemistry, 2022 - Elsevier
The objective of this work was to investigate the cryoprotective effects of antifreeze peptides
obtained from silver carp scales (ScAFPs) on the freeze-thaw stability of surimi, and to …
obtained from silver carp scales (ScAFPs) on the freeze-thaw stability of surimi, and to …
Molecular characteristics and structure–activity relationships of food-derived bioactive peptides
FJ Yang, C Xu, MC Huang, Y Qian, XX Cai… - Journal of Integrative …, 2021 - Elsevier
Peptides are functional active fragments of proteins which can provide nutrients needed for
human growth and development, and they also have unique physiological activity …
human growth and development, and they also have unique physiological activity …
Industrial application of protein hydrolysates in food
T Tang, N Wu, S Tang, N Xiao, Y Jiang… - Journal of Agricultural …, 2023 - ACS Publications
Protein hydrolysates, which may be produced by the protein in the middle of the process or
added as an ingredient, are part of the food formula. In food, protein hydrolysates are found …
added as an ingredient, are part of the food formula. In food, protein hydrolysates are found …
Investigation of the cryoprotective mechanism and effect on quality characteristics of surimi during freezing storage by antifreeze peptides
X Chen, J Wu, X Li, F Yang, L Yu, X Li, J Huang… - Food Chemistry, 2022 - Elsevier
Freezing technology is important for storage of animal products such as surimi. However,
mechanical damage caused by ice crystals would lead to quality deterioration. This study …
mechanical damage caused by ice crystals would lead to quality deterioration. This study …
Deterioration mechanisms and quality improvement methods in frozen dough: An updated review
H Zhang, H Fan, X Xu, D Xu - Trends in Food Science & Technology, 2023 - Elsevier
Background The utilization of frozen dough technology presents a compelling solution for
prolonging the shelf life of flour products and enhancing production efficiency. This …
prolonging the shelf life of flour products and enhancing production efficiency. This …