Effects of phenolic acid grafted chitosan on moisture state and protein properties of vacuum packaged sea bass (Lateolabrax japonicus) during refrigerated storage

Functional properties of chitosan derivatives obtained through Maillard reaction : a novel promising food preservative

(2021) Jawhar Hafsa et al.   FOOD CHEMISTRY

Evolution of tissue microstructure, protein properties, and oxidative stability of salted bigeye tuna (Thunnus obesus) meat during frozen storage

(2021) Qingqing Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Action of endogenous proteases on texture deterioration of the bay scallop (Argopecten irradians) adductor muscle during cold storage and its mechanism

(2020) Bing Liu et al.   FOOD CHEMISTRY

Effect of grape seed extract on quality and microbiota community of container-cultured snakehead (Channa argus) fillets during chilled storage

(2020) Yan Li et al.   FOOD MICROBIOLOGY

Cryoprotective effect of egg white proteins and xylooligosaccharides mixture on oxidative and structural changes in myofibrillar proteins of Culter alburnus during frozen storage

(2020) Noman Walayat et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of dynamic high pressure microfluidization on the solubility properties and structure profiles of proteins in water-insoluble fraction of edible bird's nests

(2020) Qunyan Fan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets

(2020) Ruifei Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Preparation, characterization and antioxidant activity of protocatechuic acid grafted carboxymethyl chitosan and its hydrogel

(2020) Chao Xu et al.   CARBOHYDRATE POLYMERS

Phenolic-containing chitosan quaternary ammonium derivatives and their significantly enhanced antioxidant and antitumor properties

(2020) Qing Li et al.   CARBOHYDRATE RESEARCH

The inhibition mechanism of the texture deterioration of tilapia fillets during partial freezing after treatment with polyphenols

(2020) Peiyu Wei et al.   FOOD CHEMISTRY

Antimicrobial and antioxidant properties of chitosan and its derivatives and their applications: A review

(2020) Mohamed E. Abd El-Hack et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of multi-frequency ultrasound thawing on the structure and rheological properties of myofibrillar proteins from small yellow croaker

(2020) Yao-Yao Wang et al.   ULTRASONICS SONOCHEMISTRY

Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy

(2020) Yunpeng Hu et al.   FOOD CHEMISTRY

Mechanisms of change in gel water-holding capacity of myofibrillar proteins affected by lipid oxidation: The role of protein unfolding and cross-linking

(2020) Yi Jiang et al.   FOOD CHEMISTRY

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

Preparation of a chitosan-chlorogenic acid conjugate and its application as edible coating in postharvest preservation of peach fruit

(2019) Wenxiao Jiao et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Stunning stress-induced textural softening in silver carp (Hypophthalmichthys molitrix) fillets and underlying mechanisms

(2019) Longteng Zhang et al.   FOOD CHEMISTRY

Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets

(2019) Xue Zhao et al.   FOOD CHEMISTRY

Effects of ultrasonic pretreatment on the structure and functionality of chicken bone protein prepared by enzymatic method

(2019) Zhou Yong Dong et al.   FOOD CHEMISTRY

Effects of microencapsulated eugenol emulsions on microbiological, chemical and organoleptic qualities of farmed Japanese sea bass (Lateolabrax japonicus) during cold storage

(2019) Peiyun Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream ( Pagrus Major ) fillets

(2018) Minjie Cao et al.   FOOD CHEMISTRY

Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage

(2018) Jing Shi et al.   FOOD CHEMISTRY

Effects of graft copolymer of chitosan and salicylic acid on reducing rot of postharvest fruit and retarding cell wall degradation in grapefruit during storage

(2018) Zhengjun Shi et al.   FOOD CHEMISTRY

Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI

(2018) Shasha Cheng et al.   MEAT SCIENCE

Effect of gallic acid grafted chitosan film packaging on the postharvest quality of white button mushroom (Agaricus bisporus)

(2018) Jun Liu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

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

Combination of high pressure and heat on the gelation of chicken myofibrillar proteins

(2018) Haibo Zheng et al.   Innovative Food Science & Emerging Technologies

Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage

(2018) Ru Jia et al.   FOOD HYDROCOLLOIDS

Effect of grafting method on the physical property and antioxidant potential of chitosan film functionalized with gallic acid

(2018) Xin Zhang et al.   FOOD HYDROCOLLOIDS

Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage

(2016) Xiao Feng et al.   FOOD CHEMISTRY

Protocatechuic acid grafted onto chitosan: Characterization and antioxidant activity

(2016) Jun Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Inhibitory effect of aqueous extract of Allium species on endogenous cathepsin activities and textural deterioration of ice-stored grass carp fillets

(2015) Yanshun Xu et al.   Food and Bioprocess Technology

The function of endogenous cathepsin in quality deterioration of grass carp (Ctenopharyngodon idella) fillets stored in chilling conditions

(2014) Lihong Ge et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of different freezing treatments on physicochemical responses and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) fillets during refrigerated storage

(2014) Luyun Cai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in Physicochemical Properties of Bighead Carp (Aristichthys mobilis) Actomyosin by Thermal Treatment

(2011) Juan You et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES