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Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products. / Zhang, Longteng; Li, Qian; Hong, Hui; Luo, Yongkang.
In:
Food Chemistry, Vol. 316, 126343, 2020.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Zhang, L
, Li, Q, Hong, H & Luo, Y 2020, '
Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products',
Food Chemistry, vol. 316, 126343.
https://doi.org/10.1016/j.foodchem.2020.126343APA
Zhang, L.
, Li, Q., Hong, H., & Luo, Y. (2020).
Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products.
Food Chemistry,
316, [126343].
https://doi.org/10.1016/j.foodchem.2020.126343Vancouver
Zhang L
, Li Q, Hong H, Luo Y.
Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products.
Food Chemistry. 2020;316. 126343.
https://doi.org/10.1016/j.foodchem.2020.126343Author
Zhang, Longteng ; Li, Qian ; Hong, Hui ; Luo, Yongkang. / Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products. In: Food Chemistry. 2020 ; Vol. 316.
Bibtex
@article{86de2ac1a07a4154a9245f8c7198764c,
title = "Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products",
keywords = "Surimi processing by-products, Hydrolysates, Antioxidant-cryoprotective activity, Gel properties, Frozen storage",
author = "Longteng Zhang and Qian Li and Hui Hong and Yongkang Luo",
year = "2020",
doi = "10.1016/j.foodchem.2020.126343",
language = "English",
volume = "316",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products
AU - Zhang, Longteng
AU - Li, Qian
AU - Hong, Hui
AU - Luo, Yongkang
PY - 2020
Y1 - 2020
KW - Surimi processing by-products
KW - Hydrolysates
KW - Antioxidant-cryoprotective activity
KW - Gel properties
KW - Frozen storage
U2 - 10.1016/j.foodchem.2020.126343
DO - 10.1016/j.foodchem.2020.126343
M3 - Journal article
C2 - 32045816
VL - 316
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
M1 - 126343
ER -
