The effects of ice crystal on water properties and protein stability of large yellow croaker (Pseudosciaena crocea)

The Formation and Control of Ice Crystal and Its Impact on the Quality of Frozen Aquatic Products: A Review

(2021) Mingtang Tan et al.   Crystals

Exploring the Effect of Dehydration on Water Migrating Property and Protein Changes of Large Yellow Croaker (Pseudosciaena crocea) during Frozen Storage

(2021) Mingtang Tan et al.   Foods

Cryoprotective characteristics of different sugar alcohols on peeled Pacific white shrimp (Litopenaeus vannamei) during frozen storage and their possible mechanisms of action

(2020) Bin Zhang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of Glazing with Different Materials on the Quality of Tuna During Frozen Storage

(2020) Jinfeng Wang et al.   Foods

Effects of Immersion Freezing on Ice Crystal Formation and the Protein Properties of Snakehead (Channa argus)

(2020) Shulai Liu et al.   Foods

Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass ( Lateolabrax japonicus ) during refrigerated storage

(2020) Jiali Liu et al.   JOURNAL OF FOOD SCIENCE

Effects of nanowarming on water holding capacity, oxidation and protein conformation changes in jumbo squid (Dosidicus gigas) mantles

(2020) Wenhui Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of freezing methods on quality changes of grass carp during frozen storage

(2020) Qixing Jiang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage

(2020) Guoliang Jia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of ultrasound-assisted freezing at different power levels on the structure and thermal stability of common carp (Cyprinus carpio) proteins

(2019) Qinxiu Sun et al.   ULTRASONICS SONOCHEMISTRY

Evaluation of water dynamics and protein changes in bigeye tuna (Thunnus obesus) during cold storage

(2019) Xin-Yun Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of hydroxyl radical induced oxidation on water holding capacity and protein structure of jumbo squid (Dosidicus gigas ) mantle

(2019) Wenhui Zhu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels

(2019) Qinxiu Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of vacuum impregnation of red sea bream (Pagrosomus major) with herring AFP combined with CS@Fe3O4 nanoparticles during freeze-thaw cycles

(2019) Linyu Nian et al.   FOOD CHEMISTRY

The effects of ultrasonic treatment on the freezing rate, physicochemical quality, and microstructure of the back muscle of grass carp (Ctenopharyngodon idella)

(2019) Zhijia Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Glazing with Preservatives on the Quality Changes of Squid during Frozen Storage

(2019) Mingtang Tan et al.   Applied Sciences-Basel

On the origin of thaw loss: Relationship between freezing rate and protein denaturation

(2019) Yuemei Zhang et al.   FOOD CHEMISTRY

Effect of Carboxymethyl Chitosan Magnetic Nanoparticles Plus Herring Antifreeze Protein on Conformation and Oxidation of Myofibrillar Protein From Red Sea Bream (Pagrosomus major) After Freeze-Thaw Treatment

(2019) Luyun Cai et al.   Food and Bioprocess Technology

Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles

(2019) Fangfei Li et al.   FOOD HYDROCOLLOIDS

Effects of temperature fluctuations on the meat quality and muscle microstructure of frozen beef

(2019) Yao Wang et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Experimental and numerical characterization of food dehydration during freezing

(2019) Violette Mulot et al.   JOURNAL OF FOOD ENGINEERING

Ultrasound or microwave vacuum thawing of red seabream ( Pagrus major ) fillets

(2018) Luyun Cai et al.   ULTRASONICS SONOCHEMISTRY

Influence of trehalose and alginate oligosaccharides on ice crystal growth and recrystallization in whiteleg shrimp (Litopenaeus vannamei) during frozen storage with temperature fluctuations

(2018) Bin ZHANG et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Effects of freezing method on water distribution, microstructure, and taste active compounds of frozen channel catfish (Ictalurus punctatus )

(2018) Yanshun Xu et al.   JOURNAL OF FOOD PROCESS ENGINEERING

The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage

(2018) Qinxiu Sun et al.   ULTRASONICS SONOCHEMISTRY

Relationship Between Protein Denaturation and Water Holding Capacity of Pork During Postmortem Ageing

(2017) Xia Li et al.   Food Biophysics

Effects of high pressure modification on conformation and gelation properties of myofibrillar protein

(2017) Ziye Zhang et al.   FOOD CHEMISTRY

Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields

(2017) Mohsen Dalvi-Isfahan et al.   JOURNAL OF FOOD ENGINEERING

Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles

(2017) Mingcheng Zhang et al.   MEAT SCIENCE

Preparation, characterization and functional properties of flax seed protein isolate

(2016) Pratibha Kaushik et al.   FOOD CHEMISTRY

Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage

(2015) Li Huang et al.   FOOD CHEMISTRY

Effect of multiple freeze–thaw cycles on the quality of chicken breast meat

(2015) Sher Ali et al.   FOOD CHEMISTRY

Inhibitory effect of a quercetin-based soaking formulation and modified atmospheric packaging (MAP) on muscle degradation of Pacific white shrimp (Litopenaeus vannamei)

(2015) Yun-Fang Qian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study

(2013) Ciara K. McDonnell et al.   MEAT SCIENCE

Recent advances in emerging imaging techniques for non-destructive detection of food quality and safety

(2013) Quansheng Chen et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY