Concepedia

Effectiveness of ice structuring protein on the myofibrillar protein from mirror carp (Cyprinus carpio L.) during cryopreservation: Reduction of aggregation and improvement of emulsifying properties

Xin Du, Haijing Li, Nan Pan, Wei Wan, Fangda Sun, Xiufang Xia, Meili Shao, Changyuan Wang

International Journal of Refrigeration · 2021 · 32 citations · 50 references

DOI

Concepts

References

50

Emulsifying properties of proteins: evaluation of a turbidimetric technique

K. N. Pearce, John Kinsella · Journal of Agricultural and Food Chemistry · 1978 · 2.4K citations

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Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

Yungang Cao, Youling L. Xiong · Food Chemistry · 2015 · 536 citations

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Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate

Abir Mokni Ghribi, Ines Maklouf Gafsi, Assaâd Sila et al. · Food Chemistry · 2015 · 332 citations

, , +12

The basis for hyperactivity of antifreeze proteins

Andrew J. Scotter, Christopher B. Marshall, Laurie A. Graham et al. · Cryobiology · 2006 · 266 citations

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Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing

Ceferina Vieira, M.T. Dı́az, B. Martı́nez et al. · Meat Science · 2009 · 252 citations

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