The influence of pressure-shift freezing based on the supercooling and pressure parameters on the freshwater surimi gel characteristics

International Equations for the Pressure Along the Melting and Along the Sublimation Curve of Ordinary Water Substance

Wolfgang Wagner, Andrés Saúl · Journal of Physical and Chemical Reference Data · 1994 · 287 citations

Natural Sciences, Chemistry, Cryosphere Studies +11

Linking freshwater fishery management to global food security and biodiversity conservation

Peter B. McIntyre, Catherine A. Reidy Liermann, Carmen Revenga · Proceedings of the National Academy of Sciences · 2016 · 279 citations · Full text

Natural Resources, Biodiversity Conservation, Fisheries +17

On the origin of thaw loss: Relationship between freezing rate and protein denaturation

Yuemei Zhang, Per Ertbjerg · Food Chemistry · 2019 · 175 citations · Full text

Life Sciences, Biochemistry, Protein Folding +8

Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees

Yuan Cao, Liyuan Zhao, Qilin Huang et al. · Food Hydrocolloids · 2021 · 171 citations

Natural Sciences, Food Science, Materials Science +13

Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp

Fengyuan Sun, Qilin Huang, Ting Hu et al. · International Journal of Biological Macromolecules · 2013 · 150 citations

Agriculture, Biochemistry, Food Science +17