starch-surimi gel, textural property, Morphology, gel porosity, Fourier transform infrared spectroscopy
tilapia, hardness, water holding capacity, Myofibrillar protein, phosphorylation, correlation
Squid, flavor, Different origins, taste, volatile compounds
Patinopecten yessoensis, antifreeze protein, Myofibrillar proteins, vacuum impregnation, Ultrasound, Aggregation
Myofibrillar protein, Molecular simulation, Electrostatic interaction, Antifreeze
Tenderization, Ultrasound, Enzyme treatment, Equatorial squid
Surimi gel, reheating, Texture, Odor, flavor precursor
Silver carp, Glycation, E-nose, GC-IMS, Sensory evaluation
Chinese mitten crab, Different habitats, Protein in vitro digestibility, Heating time
the elderly, core temperature, digestion stage, in vitro protein digestion, textural properties, protein physicochemical properties
