Insights into the potential mechanism of liquid nitrogen spray freezing's influence on volatile compounds in surimi gels with different cross-linking degrees: Focus on oxidation, protein structure, intermolecular force and free amino acid alterations

作者：Xiaoying Luo, Kang Huang, Yali Yu, Yang Qin, Huifang Yang, Shanbai Xiong, Yueqi An, Yang Hu · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.138558 · 被引用次数：28 · 研究领域：Meat and Animal Product Quality、Microencapsulation and Drying Processes、Biochemical effects in animals