The impact of pressure-shift freezing on the three-dimensional network structure and properties of myofibrillar proteins in surimi gel derived from freshwater fish

作者：Sinan Zhang, Maninder Meenu, Ting Xiao, Lihui Hu, Junde Ren, Hosahalli S. Ramaswamy, Yong Yu · 发表于：Innovative Food Science & Emerging Technologies · 年份：2024 · DOI：10.1016/j.ifset.2024.103673 · 被引用次数：12 · 研究领域：Meat and Animal Product Quality、Proteins in Food Systems、Bee Products Chemical Analysis