Effects of Flammulina velutipes polysaccharide with ice recrystallization inhibition activity on the quality of beef patties during freeze-thaw cycles: An emphasis on water status and distribution
Yin Fu, Yan Cao, Zhongyi Chang, Chunjing Zou, Deming Jiang, Hongliang Gao, Caifeng Jia
Topics & Concepts
ChemistryFood scienceCryoprotectantTurbidityRecrystallization (geology)Soy proteinMoistureIce waterFlammulinaPolysaccharideBiochemistryOrganic chemistryMushroomOceanographyCell biologyPaleontologyCryopreservationBiologyGeologyEmbryoFreezing and Crystallization ProcessesMeat and Animal Product QualityMicroencapsulation and Drying Processes