Recent advances in the color of aquatic products: Evaluation methods, discoloration mechanism, and protection technologies-Reference-Cited by-同舟云学术

Recent advances in the color of aquatic products: Evaluation methods, discoloration mechanism, and protection technologies

Published:2024-02 Issue: Volume:434 Page:137495
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Kexin,Li Na,Wang Zonghan,Feng Dingding,Liu Xiaoyang,Zhou Dayong,Li Deyang^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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1. Ultra-high pressure improved gelation and digestive properties of Tai Lake whitebait myofibrillar protein;Food Chemistry: X;2024-03

2. Optimization of cold plasma combined treatment process and its effect on the quality of Asian sea bass (Lates calcarifer) during refrigerated storage;Journal of the Science of Food and Agriculture;2023-12-05

3. The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel (Rastrelliger kanagurta);Foods;2023-10-24