Effect of cryoprotectants on physicochemical and structural changes in repeated freeze–thawed egg white protein
Gaopeng Zhang(Zhejiang Marine Fisheries Research Institute), Jianhua Liu(Zhejiang University of Technology), Yonggang Tu(Jiangxi Agricultural University), Noman Walayat(Zhejiang A & F University), Chunyan Zhu(Zhejiang Marine Fisheries Research Institute), Yuting Ding(Zhejiang University of Technology), Wei Tang(Zhejiang University of Technology)
Cited by 29
Related Papers
Hot extrusion 3D printing technologies based on starchy food: A review
|Carbohydrate Polymers|2022|85
Modified lentiviral globin gene therapy for pediatric β0/β0 transfusion-dependent β-thalassemia: A single-center, single-arm pilot trial
|Cell stem cell|2024|77
Effect and mechanism of insoluble dietary fiber on postprandial blood sugar regulation
|Trends in Food Science & Technology|2024|62
Recent development in evaluation methods, influencing factors and control measures for freeze denaturation of food protein
|Critical Reviews in Food Science and Nutrition|2022|57