Inhibitive effect of cryoprotectants on the oxidative and structural changes in myofibrillar proteins of unwashed mince from silver carp during frozen storage

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The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella) fillet

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A trout ( Oncorhynchus mykiss ) perfusion model approach to elucidate the role of blood removal for lipid oxidation and colour changes in ice‐stored fish muscle

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Production and assessment of Pacific hake ( Merluccius productus ) hydrolysates as cryoprotectants for frozen fish mince

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Changes in chemical interactions and gel properties of heat-induced surimi gels from silver carp ( Hypophthalmichthys molitrix ) fillets during setting and heating: Effects of different washing solutions

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Effects of Atmospheric Pressure Plasma Jet on the Conformation and Physicochemical Properties of Myofibrillar Proteins from King Prawn (Litopenaeus vannamei)

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Assessment of structural, textural, and gelation properties of myofibrillar protein of silver carp (Hypophthalmichthys molitrix) modified by stunning and oxidative stress

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Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins

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Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition

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Effects of konjac glucomannan on heat-induced changes of physicochemical and structural properties of surimi gels

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Effects of Chilling and Partial Freezing onRigor MortisChanges of Bighead Carp (Aristichthys nobilis) Fillets: Cathepsin Activity, Protein Degradation and Microstructure of Myofibrils

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Antioxidant and cryoprotective effects of a tetrapeptide isolated from Amur sturgeon skin gelatin

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