Xuefu Rd. 301
Xhenjiang, 212013
China
Jiangsu University
Protein glutaminase, Structural analysis, molecular dynamics, myofibrillar protein, Catalytic mechanism
Snakehead fish (Channa argus), Pre-rigor salting, gel strength, Water-holding, Protein oxidation, Protein aggregation
Plasma-activated water, oxidation, myofibrillar proteins, dityrosine, secondary structures
dual-frequency ultrasound, Marination, Roast, Catfish, Odor
pre-rigor, chopping, salting, Metabolism, ultrastructure
Protein glutaminase, Thermo-reversibility gel, myofibrillar protein, umami perception, Low-salt
Protein glutaminase, Structural-based engineering, Computational-aided design, Fish myofibrillar protein, mechanism
Protein-glutaminase, myofibrillar protein, Off-flavor, Umami perception, Low-salt gel
chickpea protein, surimi gel, texture profile analysis, stress-relaxation, microstructure morphology
Multi-frequency ultrasound-assisted immersion freezing (MUIF), Giant river prawn, Ice crystals, Oxidative deterioration, Ultrastructure, myofibrillar protein
Plasma-activated water, gelatin, H2O2, autolysis, tissue structures
L-Arg, low-salt fish balls, ion migration, micro-structure, unfolding, disulfide bonds
Different caviar, Key aroma-active compounds, Odor activity value, AEDA, Aroma recombination and omission
Steamed sturgeon meat, antioxidant, phospholipids, Flavor formation, Flavor regulation
Myofibrillar protein, oxidation, Protein structures, Interfacial characteristics, Emulsion properties
cooking time, chickpea protein, surimi gel, texture, Flavor, In vitro digestion
Giant freshwater prawn, ultrasound, Microwave, Vacuum freeze-drying, Energy consumption, quality
Gelatin, plasma activated water, gel-forming properties, structure modification, intermolecular forces
Dark muscle, Oxidative metabolism, functionality, lipidomics, Proteomics, Metabolomics
