Wuxi
China
Jiangnan University - State Key Laboratory of Food Science and Technology
Chitosan film, cross-linking, carboxylic acid, hydroxyl group, amide
channel fish, in vitro digestion, cooking, protein secondary structures, protein oxidation
Silver carp fish cakes, Reheating, Protein oxidation, Digestive characteristic in vitro
Serine proteinase, Virtual screening, Ampelopsin, Inhibition kinetic mechanism, Fluorescence spectroscopy, Tilapia
Chitosan-based active coating, Grass carp, Texture stabilization, Endogenous enzymes, Label-free proteomic, Protein phosphorylation
fiber-like chewiness, salt content, microstructure, dried meat slices, Bound water
Grass carp fillet, Softening, Intramuscular connective tissue, Decorin, Collagenase
Grass carp (Ctenopharyngodon idellus), Chitosan coatings, Molecular weights, Quality retention, Limited difference
sour fish, aroma, aroma-producing yeast, Wickerhamomyces anomalus, Pichia fermentans
Channel catfish, lipidomics, Thermal processing, Phosphatidylcholine, Oxidation products, Flavor precursors, Reaction pathway prediction
Freshwater fish, Immunological properties, Parvalbumin, Acidification, Acidic enzymes
Ultrasonic-assisted extraction, Deep Eutectic Solvent, Waxberry pomace, Phenols, Anthocyanin
Grass carp, apoptosis, endogenous enzyme, cold storage, Tenderness
2-Phenylethanol, Quorum sensing, Staphylococcus xylosus, Metabolic response, Sour fish fermentation
