The effectiveness of egg white protein and β-cyclodextrin during frozen storage: Functional, rheological and structural changes in the myofibrillar proteins of Culter alburnus
Noman Walayat, Zhouyi Xiong, Hanguo Xiong, Helena M. Moreno, Qing Li, Asad Nawaz, Zhongli Zhang, Pengkai Wang, Nadia Niaz
Topics & Concepts
Egg whiteDynamic mechanical analysisChemistryRheologyCircular dichroismCryoprotectantFood scienceFourier transform infrared spectroscopyMyofibrilDynamic modulusCrystallographyBiochemistryMaterials scienceChemical engineeringOrganic chemistryFisheryPolymerCryopreservationBiologyEmbryoEngineeringComposite materialMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides