1800 Lihu Ave.
Wuxi, 214122
China
Chitosan film, cross-linking, carboxylic acid, hydroxyl group, amide
channel fish, in vitro digestion, cooking, protein secondary structures, protein oxidation
fish-chili paste, commercial starter culture, biogenic amine, volatile compound
Grass carp, Matrix metalloproteinase, Texture, Degradation, Collagen
Silver carp fish cakes, Reheating, Protein oxidation, Digestive characteristic in vitro
Grass carp, Textural deterioration, Matrix metalloproteinase, Degradation, Collagen fiber
grass carp, myosin, oxidation, amino acid, circular dichroism, SDS-PAGE)
Chitosan-based active coating, Grass carp, Texture stabilization, Endogenous enzymes, Label-free proteomic, Protein phosphorylation
Grass carp fillet, Softening, Intramuscular connective tissue, Decorin, Collagenase
Salt, Myofibrillar proteins, protein oxidation, Muscle fibers states, freeze-thaw, Protein structure
Salt, Myofibrillar protein, γ-polyglutamic acid, protein oxidation, Freeze-thaw, Gelling properties
Myofibrillar proteins, Cross-linking, Freeze-thaw cycles, Sol, Gelling properties
Octenyl succinic anhydride, Gelatinized starch, Emulsified MP gel, Freeze-thaw stability, Interface-network synergy
Pre-made grilled fish, Heterocyclic amines (HAs), Advanced glycation end products (AGEs), Edible quality, Thermal processing, Precursor
Grass carp, apoptosis, endogenous enzyme, cold storage, Tenderness
myofibrillar protein, Sol, Freeze-thaw cycles, Interfacial properties, Gel properties
