Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage
Noman Walayat(Zhejiang A & F University), Shafaqat Ali(China Medical University), Bilal Sajid Mushtaq(Jiangnan University), Muhammad Hamzah Saleem(Huazhong Agricultural University), Sajid Fiaz(University of Lahore), Ibrahim Khalifa(Jiangsu University), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), Xiukang Wang(Yan'an University), Zhongli Zhang(Huazhong Agricultural University), Asad Nawaz(Hunan University of Science and Engineering), Abdullah(Zhejiang University of Science and Technology), Mirian Pateiro(Centro Tecnológico de Automoción de Galicia)
Cited by 51
Related Papers
Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products
|Molecules|2021|531
The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies
|Critical Reviews in Food Science and Nutrition|2022|371
Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products
|International Journal of Food Microbiology|2020|290
Plant Growth-Promoting Rhizobacteria Eliminate the Effect of Drought Stress in Plants: A Review
|Frontiers in Plant Science|2022|197