Effects of ultrasound-assisted immersion freezing on the muscle quality and myofibrillar protein oxidation and denaturation in Sciaenops ocellatus

Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast

(2020) Chao Zhang et al.   ULTRASONICS SONOCHEMISTRY

Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage

(2019) Mingcheng Zhang et al.   MEAT SCIENCE

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

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

Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles

(2018) Mingcheng Zhang et al.   MEAT SCIENCE

Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp

(2018) Wenhong Gao et al.   JOURNAL OF FOOD 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

Structural and emulsifying properties of sodium caseinate and lactoferrin influenced by ultrasound process

(2017) Guilherme de Figueiredo Furtado et al.   FOOD HYDROCOLLOIDS

Advances in Microwave-Assisted Freeze Substitution

(2016) D.W. Dorward et al.   MICROSCOPY AND MICROANALYSIS

Emerging techniques for assisting and accelerating food freezing processes: A review of recent research progresses

(2015) Lina Cheng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

(2015) Sher Ali et al.   FOOD CHEMISTRY

Characteristics of Isolation and Functionality of Protein from Tomato Pomace Produced with Different Industrial Processing Methods

(2013) Dongyan Shao et al.   Food and Bioprocess Technology

Quality enhancement in refrigerated red drum (Sciaenops ocellatus) fillets using chitosan coatings containing natural preservatives

(2012) Tingting Li et al.   FOOD CHEMISTRY

Effect of radiofrequency assisted freezing on meat microstructure and quality

(2011) Monica Anese et al.   FOOD RESEARCH INTERNATIONAL

Water crystallization and its importance to freezing of foods: A review

(2011) Hossein Kiani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Probing the sol–gel transition of egg white proteins by pulsed-NMR method

(2008) K. S. Goh et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation

(2008) M.T. Nuñez de Gonzalez et al.   MEAT SCIENCE

Raman spectroscopy a promising technique for quality assessment of meat and fish: A review

(2007) Ana M. Herrero   FOOD CHEMISTRY

Acid-induced gelation of natural actomyosin from Atlantic cod (Gadus morhua) and burbot (Lota lota)

(2007) Siriporn Riebroy et al.   FOOD HYDROCOLLOIDS