Detalhe da pesquisa
1.
Uncovering quality changes of surimi-sol based products subjected to freeze-thaw process: The potential role of oxidative modification on salt-dissolved myofibrillar protein aggregation and gelling properties.
Food Chem;
451: 139456, 2024 Sep 01.
Artigo
em Inglês
| MEDLINE
| ID: mdl-38670022
2.
The migration and loss of water in emulsified surimi gels prepared with different phase states of lipids: Effect of freeze-thawing treatments.
J Food Sci;
88(4): 1253-1267, 2023 Apr.
Artigo
em Inglês
| MEDLINE
| ID: mdl-36789876
3.
Effects of actomyosin dissociation on the physicochemical and gelling properties of silver carp myofibrillar protein sol during freeze-thaw cycles.
Food Res Int;
162(Pt B): 112075, 2022 12.
Artigo
em Inglês
| MEDLINE
| ID: mdl-36461392
4.
Enhancement of storage stability of surimi particles stabilized novel pickering emulsions: Effect of different sequential ultrasonic processes.
Ultrason Sonochem;
79: 105802, 2021 Nov.
Artigo
em Inglês
| MEDLINE
| ID: mdl-34673341
5.
Effect of hydroxyl radicals on biochemical and functional characteristics of myofibrillar protein from large yellow croaker (Pseudosciaena crocea).
J Food Biochem;
44(1): e13084, 2020 01.
Artigo
em Inglês
| MEDLINE
| ID: mdl-31642545