Concepedia

Effects of freezing and drying programs on IgY aggregation and activity during microwave freeze-drying: Protective effects and interactions of trehalose and mannitol

Zhe Wang, Wenchao Liu, Xu Duan, Guangyue Ren, Linlin Li, Weiwei Cao, Jingfang Guo, Xueyuan Jiao, Lewen Zhu, Xinyu Wei

International Journal of Biological Macromolecules · 2024 · 10 citations · 24 references

DOI

Concepts

References

24

Ice Morphology: Fundamentals and Technological Applications in Foods

Guillermo Petzold, José Miguel Aguilera · Food Biophysics · 2009 · 367 citations

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

Fangfei Li, Bo Wang, Baohua Kong et al. · Food Hydrocolloids · 2019 · 256 citations

, , +17

Effect of pH on the gel properties and secondary structure of fish myosin

Ru Liu, Siming Zhao, Youming Liu et al. · Food Chemistry · 2009 · 190 citations

, , +10

Changes in the thermal stability and structure of protein from porcine longissimus dorsi induced by different thawing methods

Bo Wang, Baohua Kong, Fangfei Li et al. · Food Chemistry · 2020 · 180 citations

, , +12

Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds

Hui Shen, Mouming Zhao, Weizheng Sun · Food Chemistry · 2019 · 178 citations

, , +13