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Panpan Zhai, Shiyu Huang, Mingyu Yin, Xichang Wang, Qingqing Jiang
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Unresolved referenced work
1999
Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea)
10.1016/j.fochx.2022.100362 · 2022
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Fabrication of cellulose nanofibers/epigallocatechin gallate complexes: Insights into structure, antioxidant properties and enhanced emulsion performance
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Myoglobin and lipid oxidation interactions: Mechanistic bases and control
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Effects of tea polyphenol coating combined with ozone water washing on the storage quality of black sea bream (Sparus macrocephalus)
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10.1016/j.foodchem.2012.07.078 · 2012
Effects of Flammulina velutipes polysaccharide with ice recrystallization inhibition activity on the quality of beef patties during freeze-thaw cycles: An emphasis on water status and distribution
10.1016/j.meatsci.2023.109420 · 2024
Uncovering quality changes of salted bighead carp fillets during frozen storage: The potential role of time-dependent protein denaturation and oxidation
10.1016/j.foodchem.2023.135714 · 2023
Sodium chloride-induced oxidation of bighead carp (Aristichthys nobilis) fillets: The role of mitochondria and underlying mechanisms
10.1016/j.foodres.2021.110915 · 2022
Effect of soluble soybean polysaccharides on freeze-denaturation and structure of myofibrillar protein of bighead carp surimi with liquid nitrogen freezing
10.1016/j.ijbiomac.2019.05.186 · 2019
Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification
10.1016/j.meatsci.2017.01.004 · 2017
Physicochemical and microstructural mechanisms for quality changes in lightly salted tilapia (Oreochromis niloticus) fillets during frozen storage
10.1002/jsfa.12142 · 2023
Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions
10.1016/j.foodchem.2022.135097 · 2023
Insight into mechanism of quality changes in tilapia fillets during salting from physicochemical and microstructural perspectives
10.1016/j.fochx.2023.100589 · 2023
Microstructural modification and its effect on the quality attributes of frozen-thawed bigeye tuna (Thunnus obesus) meat during salting
10.1016/j.lwt.2018.10.070 · 2019
Evolution of tissue microstructure, protein properties, and oxidative stability of salted bigeye tuna (Thunnus obesus) meat during frozen storage
10.1016/j.lwt.2021.111848 · 2021
Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking
10.1016/j.meatsci.2014.09.003 · 2015
Influence of sodium chloride and sodium pyrophosphate on the physicochemical and gelling properties of silver carp myofibrillar proteins sol subjected to freeze-thaw cycles
10.1016/j.lwt.2022.114055 · 2022
Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea)
10.1016/j.foodcont.2011.10.029 · 2012
Preparation and characterization of antioxidant edible chitosan films incorporated with epigallocatechin gallate nanocapsules
10.1016/j.carbpol.2017.04.081 · 2017
Temperature induced denaturation of myosin: Evidence of structural alterations of myosin subfragment-1
10.1016/j.meatsci.2014.05.013 · 2014
Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system
10.1016/j.foodchem.2016.11.143 · 2017
Influence of salt on lipid oxidation in meat and seafood products: A review
10.1016/j.foodres.2017.02.003 · 2017
Antioxidant and antimicrobial activities of (‐)‐epigallocatechin‐3‐gallate (EGCG) and its potential to preserve the quality and safety of foods
10.1111/1541-4337.12346 · 2018
A review on protein–phenolic interactions and associated changes
10.1016/j.foodres.2013.02.009 · 2013
Protein-polyphenol conjugates: Antioxidant property, functionalities and their applications
10.1016/j.tifs.2019.07.049 · 2019
Effect of cooking temperatures on meat quality, protein carbonylation and protein cross-linking of beef packed in high oxygen atmosphere
10.1016/j.lwt.2021.112633 · 2022
Quality tracking of largemouth bass (Micropterus salmoides) fillets during superchilling storage by pretreatment with NaCl
10.1016/j.fbp.2024.07.018 · 2024
Regulating ice formation for enhancing frozen food quality: Materials, mechanisms and challenges
10.1016/j.tifs.2023.07.013 · 2023
Effects of ultrasound-assisted freezing at different power levels on the structure and thermal stability of common carp (Cyprinus carpio) proteins
10.1016/j.ultsonch.2019.01.026 · 2019
Changes in functional properties of common carp (Cyprinus carpio) myofibrillar protein as affected by ultrasound‐assisted freezing
10.1111/1750-3841.15386 · 2020
Cross-linking effects of EGCG on myofibrillar protein from common carp (Cyprinus carpio) and the action mechanism
10.1111/jfbc.14416 · 2022
Yellow discoloration of the liposome system of cuttlefish (Sepia pharaonis) as influenced by lipid oxidation
10.1016/j.foodchem.2006.05.008 · 2007
The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscle
10.1016/j.foodchem.2010.10.085 · 2011
Assessing the gel quality and storage properties of hypophythalmalmichthys molitrix surimi gel prepared with epigallocatechin gallate subject to multiple freeze-thaw cycles
10.3390/foods11111612 · 2022
Camellia sinensis extract delays microbiological and oxidative changes in striped catfish fillets during frozen storage
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Migration of phenolic compounds in meat during marinating process: Action rule, mass transfer and mechanism
10.1016/j.lwt.2023.115192 · 2023
Flammulina velutipes polysaccharide improves the water-holding capacity in the dorsal muscle of freeze-thawed cultured large yellow croaker (Larimichthys crocea)
10.1016/j.foodchem.2022.134401 · doi-reference
Effects of epigallocatechin gallate on microbial communities of rainbow trout fillets during ice storage and identification of biogenic amines-producing bacteria
10.1007/s10068-024-01763-1 · doi-reference
Effects of tea polyphenols on the post-mortem integrity of large yellow croaker (Pseudosciaena crocea) fillet proteins
10.1016/j.foodchem.2013.04.126 · doi-reference
Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss: A review
10.1016/j.meatsci.2022.108841 · doi-reference
On the origin of thaw loss: Relationship between freezing rate and protein denaturation
10.1016/j.foodchem.2019.125104 · doi-reference
Catechins affect the oil-holding capacity of meat batters by changing the structure and emulsifying properties of surface proteins at the fat globules
10.1016/j.ijbiomac.2023.126474 · doi-reference
Improving freeze-thaw stability of black carp (Mylopharyngodon piceus) fillets by light salting combined with vacuum packaging: Emphasis on oxidative and structural properties
10.1016/j.foodchem.2025.143776 · doi-reference
Structural and functional modifications of myofibrillar protein by natural phenolic compounds and their application in pork meatball
10.1016/j.foodres.2021.110593 · doi-reference
Migration of phenolic compounds in meat during marinating process: Action rule, mass transfer and mechanism
10.1016/j.lwt.2023.115192 · doi-reference
Assessing the gel quality and storage properties of hypophythalmalmichthys molitrix surimi gel prepared with epigallocatechin gallate subject to multiple freeze-thaw cycles
10.3390/foods11111612 · doi-reference
The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscle
10.1016/j.foodchem.2010.10.085 · doi-reference
Yellow discoloration of the liposome system of cuttlefish (Sepia pharaonis) as influenced by lipid oxidation
10.1016/j.foodchem.2006.05.008 · doi-reference
Cross-linking effects of EGCG on myofibrillar protein from common carp (Cyprinus carpio) and the action mechanism
10.1111/jfbc.14416 · doi-reference
Changes in functional properties of common carp (Cyprinus carpio) myofibrillar protein as affected by ultrasound‐assisted freezing
10.1111/1750-3841.15386 · doi-reference
Effects of ultrasound-assisted freezing at different power levels on the structure and thermal stability of common carp (Cyprinus carpio) proteins
10.1016/j.ultsonch.2019.01.026 · doi-reference
Regulating ice formation for enhancing frozen food quality: Materials, mechanisms and challenges
10.1016/j.tifs.2023.07.013 · doi-reference
Quality tracking of largemouth bass (Micropterus salmoides) fillets during superchilling storage by pretreatment with NaCl
10.1016/j.fbp.2024.07.018 · doi-reference
Effect of cooking temperatures on meat quality, protein carbonylation and protein cross-linking of beef packed in high oxygen atmosphere
10.1016/j.lwt.2021.112633 · doi-reference
Protein-polyphenol conjugates: Antioxidant property, functionalities and their applications
10.1016/j.tifs.2019.07.049 · doi-reference
A review on protein–phenolic interactions and associated changes
10.1016/j.foodres.2013.02.009 · doi-reference
Antioxidant and antimicrobial activities of (‐)‐epigallocatechin‐3‐gallate (EGCG) and its potential to preserve the quality and safety of foods
10.1111/1541-4337.12346 · doi-reference
Influence of salt on lipid oxidation in meat and seafood products: A review
10.1016/j.foodres.2017.02.003 · doi-reference
Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system
10.1016/j.foodchem.2016.11.143 · doi-reference
Temperature induced denaturation of myosin: Evidence of structural alterations of myosin subfragment-1
10.1016/j.meatsci.2014.05.013 · doi-reference
Preparation and characterization of antioxidant edible chitosan films incorporated with epigallocatechin gallate nanocapsules
10.1016/j.carbpol.2017.04.081 · doi-reference
Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea)
10.1016/j.foodcont.2011.10.029 · doi-reference
Influence of sodium chloride and sodium pyrophosphate on the physicochemical and gelling properties of silver carp myofibrillar proteins sol subjected to freeze-thaw cycles
10.1016/j.lwt.2022.114055 · doi-reference
Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking
10.1016/j.meatsci.2014.09.003 · doi-reference
Evolution of tissue microstructure, protein properties, and oxidative stability of salted bigeye tuna (Thunnus obesus) meat during frozen storage
10.1016/j.lwt.2021.111848 · doi-reference
Microstructural modification and its effect on the quality attributes of frozen-thawed bigeye tuna (Thunnus obesus) meat during salting
10.1016/j.lwt.2018.10.070 · doi-reference
Insight into mechanism of quality changes in tilapia fillets during salting from physicochemical and microstructural perspectives
10.1016/j.fochx.2023.100589 · doi-reference
Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions
10.1016/j.foodchem.2022.135097 · doi-reference
Physicochemical and microstructural mechanisms for quality changes in lightly salted tilapia (Oreochromis niloticus) fillets during frozen storage
10.1002/jsfa.12142 · doi-reference
Effect of soluble soybean polysaccharides on freeze-denaturation and structure of myofibrillar protein of bighead carp surimi with liquid nitrogen freezing
10.1016/j.ijbiomac.2019.05.186 · doi-reference
Sodium chloride-induced oxidation of bighead carp (Aristichthys nobilis) fillets: The role of mitochondria and underlying mechanisms
10.1016/j.foodres.2021.110915 · doi-reference
Uncovering quality changes of salted bighead carp fillets during frozen storage: The potential role of time-dependent protein denaturation and oxidation
10.1016/j.foodchem.2023.135714 · doi-reference
Effects of Flammulina velutipes polysaccharide with ice recrystallization inhibition activity on the quality of beef patties during freeze-thaw cycles: An emphasis on water status and distribution
10.1016/j.meatsci.2023.109420 · doi-reference
Effects of tea polyphenol coating combined with ozone water washing on the storage quality of black sea bream (Sparus macrocephalus)
10.1016/j.foodchem.2012.07.078 · doi-reference
Myoglobin and lipid oxidation interactions: Mechanistic bases and control
10.1016/j.meatsci.2010.04.025 · doi-reference
Fabrication of cellulose nanofibers/epigallocatechin gallate complexes: Insights into structure, antioxidant properties and enhanced emulsion performance
10.1016/j.ijbiomac.2024.136164 · doi-reference