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Low-voltage electrostatic field enhances the frozen force of −12 ℃ to suppress oxidative denaturation of the lamb protein during the subsequent frozen storage process after finishing initial freezing

Chuan Yang, Guangyu Wu, Yunhe Liu, Yingbiao Li, Chunhui Zhang, Chengjiang Liu, Xia Li, Chengjiang Liu, Xia Li

2023Food Chemistry31 citationsDOI

Topics & Concepts

Denaturation (fissile materials)ChemistryOxidative phosphorylationMicrostructureBiophysicsDisulfide bondCrystallographyBiochemistryNuclear chemistryBiologyMeat and Animal Product QualityMicroencapsulation and Drying ProcessesMicrobial Inactivation Methods
Low-voltage electrostatic field enhances the frozen force of −12 ℃ to suppress oxidative denaturation of the lamb protein during the subsequent frozen storage process after finishing initial freezing | Litcius