Cryoprotective effect of an antifreeze protein purified from Tenebrio molitor larvae on vegetables-Reference-Cited by-同舟云学术

Cryoprotective effect of an antifreeze protein purified from Tenebrio molitor larvae on vegetables

Published:2019-09 Issue: Volume:94 Page:585-591
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Song Da Hye,Kim Minjae,Jin Eon-Seon,Sim Dae-Won,Won Hyung-Sik,Kim Eun Kyung,Jang Sejin,Choi Yong Seok,Chung Kang-Hyun,An Jeung Hee

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through the Agri-Bio Industry Technology Development Program funded by the Ministry of Agriculture, Food and Rural Affairs (MAFRA)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

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3. Intermediate activity of midge antifreeze protein is due to a tyrosine-rich ice-binding site and atypical ice plane affinity;Basu;FEBS Journal,2016

4. Texture of frozen fruits and vegetables;Brown;Journal of Texture Studies,1977

5. Examination of the secondary structure of proteins by deconvolved FTIR spectra;Byler;Biopolymers,1986

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