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Cited by in F6Publishing
For: Chen X, Wu J, Li X, Yang F, Yu L, Li X, Huang J, Wang S. Investigation of the cryoprotective mechanism and effect on quality characteristics of surimi during freezing storage by antifreeze peptides. Food Chem 2022;371:131054. [PMID: 34555708 DOI: 10.1016/j.foodchem.2021.131054] [Cited by in Crossref: 7] [Cited by in F6Publishing: 5] [Article Influence: 7.0] [Reference Citation Analysis]
Number Citing Articles
1 Chen X, Li X, Yang F, Wu J, Huang D, Huang J, Wang S. Effects and mechanism of antifreeze peptides from silver carp scales on the freeze-thaw stability of frozen surimi. Food Chem 2022;396:133717. [PMID: 35863175 DOI: 10.1016/j.foodchem.2022.133717] [Reference Citation Analysis]
2 Zhang X, Zhang Y, Dong Y, Ding H, Chen K, Lu T, Dai Z. Study on the mechanism of protein hydrolysate delaying quality deterioration of frozen surimi. LWT 2022. [DOI: 10.1016/j.lwt.2022.113767] [Reference Citation Analysis]
3 Yuan C, Li X, Huang Y, Yang D, Zhang Y, Shi Y, Wu J, Wang S, Zhang L. Cryoprotective effect of low molecular weight collagen peptides on myofibrillar protein stability and gel properties of frozen silver carp surimi. Food Measure. [DOI: 10.1007/s11694-022-01362-w] [Reference Citation Analysis]
4 Zhu X, Zhu M, He D, Li X, Shi L, Wang L, Xu J, Zheng Y, Yin T. Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities. Foods 2022;11:356. [PMID: 35159506 DOI: 10.3390/foods11030356] [Reference Citation Analysis]
5 Ekpo MD, Xie J, Hu Y, Liu X, Liu F, Xiang J, Zhao R, Wang B, Tan S. Antifreeze Proteins: Novel Applications and Navigation towards Their Clinical Application in Cryobanking. IJMS 2022;23:2639. [DOI: 10.3390/ijms23052639] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
6 Liu Y, Yu X, Zhu Y, Yang W, Zeng Y, Hu Y, Jiang W. Preparation, Characterization, and Mechanism of Antifreeze Peptides from Defatted Antarctic Krill (Euphausia superba) on Lactobacillus rhamnosus. Molecules 2022;27:2771. [PMID: 35566118 DOI: 10.3390/molecules27092771] [Reference Citation Analysis]
7 de Albuquerque Sousa TC, Ferreira VCDS, da Silva Araújo ÍB, da Silva FAP. Natural Additives as Quality Promoters in Surimi: a Brief Review. Journal of Aquatic Food Product Technology. [DOI: 10.1080/10498850.2022.2092434] [Reference Citation Analysis]