4.7 Article

The quality properties of frozen large yellow croaker fillets during temperature fluctuation cycles: improvement by cellobiose and carboxylated cellulose nanofibers

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Ice recrystallization inhibition effect of cellulose nanocrystals: Influence of sucrose concentration

Min Li et al.

Summary: This study investigated the influence of sucrose concentration on the ice recrystallization inhibition (IRI) effect of cellulose nanocrystals (CNCs) and found that the IRI activities of CNCs were dependent on the ratio between CNCs concentration in the unfrozen phase and total surface area of ice crystals. This suggests a surface area-related ice-binding mechanism for the IRI effect of stabilizers, which could potentially benefit the ice cream industry in developing new materials and recipes to control ice recrystallization.

FOOD HYDROCOLLOIDS (2021)

Review Materials Science, Composites

A comprehensive review on cellulose nanocrystals and cellulose nanofibers: Pretreatment, preparation, and characterization

K. J. Nagarajan et al.

Summary: Crafting ecological materials from green resources presents a challenge for researchers globally, leading to the development of nanocellulose materials which offer potential in bio-based applications. The environmentally sustainable characteristics of cellulose nanomaterials have attracted interest, with discussions on extraction sources, purification processes, and characterization methods in polymer matrix composites. The diverse potential applications of CNMs in various industries are highlighted in this extensive review.

POLYMER COMPOSITES (2021)

Article Thermodynamics

The effects of ice crystal on water properties and protein stability of large yellow croaker (Pseudosciaena crocea)

Mingtang Tan et al.

Summary: The study found that freezing treatment reduced the water properties and protein stability of large yellow croaker samples, with large ice crystals having a greater impact on water loss and protein denaturation. There was a significant correlation between ice crystal size, water properties, and protein stability.

INTERNATIONAL JOURNAL OF REFRIGERATION (2021)

Review Crystallography

The Formation and Control of Ice Crystal and Its Impact on the Quality of Frozen Aquatic Products: A Review

Mingtang Tan et al.

Summary: This review provides detailed information on the effects and influencing factors of ice crystals on aquatic products during freezing storage, as well as corresponding control technologies. By comprehensively discussing the effects of ice crystals on aquatic products and their underlying mechanisms, it contributes valuable insights for maintaining frozen food quality.

CRYSTALS (2021)

Article Food Science & Technology

Freezing-induced myofibrillar protein denaturation: Role of pH change and freezing rate

Mingtang Tan et al.

Summary: The study revealed that pH change is a critical factor in freezing-induced denaturation of myofibrillar protein (MFP). As the pH decreases, protein molecules unfold progressively, leading to aggregation and larger size formation. Fast freezing can trap protons in small ice crystals, attenuating pH shift and reducing protein denaturation.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Chemistry, Applied

The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi

Hongbo Mi et al.

Summary: The study found that adding single hydroxypropylated cassava starch (HCS), curdlan (CD) or kappa-carrageenan (KC) or their combination (HCK) can improve the gel strength, texture properties, water holding capacity, and whiteness of silver carp surimi. Among them, the most significant improvements were observed in the HCK group. Starch and/or gums also increased hydrophobic interactions and disulfide bonds contents in surimi.

FOOD HYDROCOLLOIDS (2021)

Article Food Science & Technology

Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection

Nan Pan et al.

Summary: The study evaluated the quality changes of quick-frozen patties with different fat contents and freeze-thaw cycles, showing that repeated freeze-thaw cycles accelerated the deterioration of patty quality and rendered them unacceptable after 3 cycles.

MEAT SCIENCE (2021)

Article Food Science & Technology

Exploring the Effect of Dehydration on Water Migrating Property and Protein Changes of Large Yellow Croaker (Pseudosciaena crocea) during Frozen Storage

Mingtang Tan et al.

Summary: This study found that dehydration during frozen storage of large yellow croaker affects the water migrating property and protein structure, exacerbating protein aggregation and degradation. Ice crystal size plays an important role in the rate of ice sublimation.

FOODS (2021)

Article Chemistry, Applied

Further interpretation of the strengthening effect of curdlan on frozen cooked noodles quality during frozen storage: Studies on water state and properties

Ying Liang et al.

Summary: The study found that adding 0.5% curdlan can significantly improve the texture properties of frozen cooked noodles and enhance their freeze-thaw stability. This is mainly attributed to curdlan reducing the freezable water content, inhibiting water mobility and migration, and increasing the homogeneity of ice crystals.

FOOD CHEMISTRY (2021)

Article Biochemistry & Molecular Biology

Water-soluble myofibrillar protein-pectin complex for enhanced physical stability near the isoelectric point: Fabrication, rheology and thermal property

Xing Chen et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Article Thermodynamics

Effects of temperature fluctuations on the meat quality and muscle microstructure of frozen beef

Yao Wang et al.

INTERNATIONAL JOURNAL OF REFRIGERATION (2020)

Article Chemistry, Multidisciplinary

Freezing -induced protein aggregation-Role of pH shift and potential mitigation strategies

Alpana A. Thorat et al.

JOURNAL OF CONTROLLED RELEASE (2020)

Article Biochemistry & Molecular Biology

Inhibiting Ice Recrystallization by Nanocelluloses

Teng Li et al.

BIOMACROMOLECULES (2019)

Article Food Science & Technology

Evaluation of water dynamics and protein changes in bigeye tuna (Thunnus obesus) during cold storage

Xin-Yun Wang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Article Food Science & Technology

An empirical model to estimate the growth of ice crystals for storage of Tilapia at variable temperature conditions

Mirko Salomon Chavez Gutierrez et al.

FOOD SCIENCE AND TECHNOLOGY (2019)

Article Chemistry, Multidisciplinary

Characterization of Phosphate Buffered Saline (PBS) in Frozen State and after Freeze-Drying

Alpana A. Thorat et al.

PHARMACEUTICAL RESEARCH (2019)

Review Food Science & Technology

Measuring and controlling ice crystallization in frozen foods: A review of recent developments

Zhiwei Zhu et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Review Engineering, Chemical

Review on identification, underlying mechanisms and evaluation of freezing damage

Mohsen Dalvi-Isfahan et al.

JOURNAL OF FOOD ENGINEERING (2019)

Article Chemistry, Multidisciplinary

Effects of Glazing with Preservatives on the Quality Changes of Squid during Frozen Storage

Mingtang Tan et al.

APPLIED SCIENCES-BASEL (2019)

Article Food Science & Technology

Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate

Ting Xiong et al.

FOOD RESEARCH INTERNATIONAL (2018)