Effectiveness of ice structuring protein on the myofibrillar protein from mirror carp (Cyprinus carpio L.) during cryopreservation: Reduction of aggregation and improvement of emulsifying properties
Xin Du, Haijing Li, Nan Pan, Wei Wan, Fangda Sun, Xiufang Xia, Meili Shao, Changyuan Wang
Topics & Concepts
EmulsionMyofibrilCyprinusChemistryFood scienceChromatographySolubilityWhey proteinBiochemistryFish <Actinopterygii>FisheryBiologyOrganic chemistryMeat and Animal Product QualityFreezing and Crystallization ProcessesProtein Hydrolysis and Bioactive Peptides