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Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls.
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- Foods, 2024, v. 13, n. 3, p. 403, doi. 10.3390/foods13030403
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- Article
Protection of Whey Polypeptide on the Lipid Oxidation, Color, and Textural Stability of Frozen–Thawed Spanish Mackerel Surimi.
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- Foods, 2023, v. 12, n. 24, p. 4464, doi. 10.3390/foods12244464
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- Article
Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze–Thaw Cycles.
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- Foods, 2023, v. 12, n. 16, p. 3135, doi. 10.3390/foods12163135
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- Article
Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles.
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- Foods, 2022, v. 11, n. 14, p. 2133, doi. 10.3390/foods11142133
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- Article