Freezing-induced myofibrillar protein denaturation: Contributions of freeze-concentration and role of cellobiose

@article{Tan2022FreezinginducedMP,
  title={Freezing-induced myofibrillar protein denaturation: Contributions of freeze-concentration and role of cellobiose},
  author={Mingtang Tan and Zhaoyang Ding and Jing Xie},
  journal={Journal of Food Engineering},
  year={2022}
}
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30 References

Characterization of Phosphate Buffered Saline (PBS) in Frozen State and after Freeze-Drying

To study the effect of mannitol or trehalose on the crystallization behavior of solutes in phosphate buffered saline (PBS) when the solutions were frozen and freeze-dried. PBS (pH 7.5 at RT) either…

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ABSTRACT This paper investigated the effect of freezing methods on moisture distribution, freshness, protein properties, and microstructure of large yellow croaker (Pseudosciaena crocea) during…

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The double-glazing with TF inner layer was more effective in controlling quality changes of frozen horse mackerel, perhaps due to the synergistic effect of anti-crushing and antioxidant abilities.

Stabilizers and Their Interaction with Formulation Components in Frozen and Freeze-dried Protein Formulations.

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