Ultrasound improves the digestibility of oxidized silver carp (Hypophthalmichthys molitrix) myofibrillar protein: Changes from structure to peptide release
Yantao Yin, Mei-Yan Jiang, Yiwen Liang, Kyi Kyi Htwe, Naiyong Xiao, Yang Liu, Zefu Wang, Shucheng Liu, Shucheng Liu
Topics & Concepts
HypophthalmichthysSilver carpMyofibrilChemistryUltrasoundFood sciencePeptideFisheryGrass carpBiochemistryBiologyFish <Actinopterygii>PhysicsAcousticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals