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Effect of immersion freezing with the edible medium on protein structure, chemical bonding and particle size in grass carp ( Ctenopharyngodon idellus ) during frozen storage

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Effects of CaCl2 on chemical interactions and gel properties of surimi gels from two species of carps

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Freezing Efficiency and Quality Attributes as Affected by Voids in Plant Tissues During Ultrasound-Assisted Immersion Freezing

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Food Freezing: Emerging Techniques for Improving Quality and Process Efficiency a Comprehensive Review

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Effects of pH on protein–protein interactions and implications for protein phase behavior

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Effects of atmospheric pressure plasma jet on the conformation and physicochemical properties of myofibrillar proteins from king prawn (Litopenaeus vannamei)

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Effect of cellobiose on the myofibrillar protein denaturation induced by pH changes during freeze-thaw cycles

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Effects of ultrasound-assisted immersion freezing on the muscle quality and myofibrillar protein oxidation and denaturation in Sciaenops ocellatus

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Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles

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Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage

inferredcites →https://doi.org/10.1016/j.foostr.2015.10.001openalex-snapshot

Structure-modification by moderate oxidation in hydroxyl radical-generating systems promote the emulsifying properties of soy protein isolate

inferredcites →https://doi.org/10.1016/j.ifset.2015.12.024openalex-snapshot

Comparison of the quality characteristics of abalone processed by high-pressure sub-zero temperature and pressure-shift freezing

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Cryoprotective effect of egg white proteins and xylooligosaccharides mixture on oxidative and structural changes in myofibrillar proteins of Culter alburnus during frozen storage

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Impact of ice structuring protein on myofibrillar protein aggregation behaviour and structural property of quick-frozen patty during frozen storage

inferredcites →https://doi.org/10.1016/j.ijbiomac.2021.11.093openalex-snapshot

The quality properties of frozen large yellow croaker fillets during temperature fluctuation cycles: improvement by cellobiose and carboxylated cellulose nanofibers

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The effects of ice crystal on water properties and protein stability of large yellow croaker (Pseudosciaena crocea)

inferredcites →https://doi.org/10.1016/j.ijrefrig.2021.07.037openalex-snapshot

Effects of immersion freezing methods on water holding capacity, ice crystals and water migration in grass carp during frozen storage

inferredcites →https://doi.org/10.1016/j.ijrefrig.2021.10.003openalex-snapshot

Effectiveness of ice structuring protein on the myofibrillar protein from mirror carp (Cyprinus carpio L.) during cryopreservation: Reduction of aggregation and improvement of emulsifying properties

inferredcites →https://doi.org/10.1016/j.jfoodeng.2021.110803openalex-snapshot

Industrial methods of freezing, thawing and subsequent chilled storage of whitefish

inferredcites →https://doi.org/10.1016/j.jfoodeng.2022.111076openalex-snapshot

Freezing-induced myofibrillar protein denaturation: Contributions of freeze-concentration and role of cellobiose

inferredcites →https://doi.org/10.1016/j.lwt.2014.10.034openalex-snapshot

Advantages of immersion freezing for quality preservation of litchi fruit during frozen storage

inferredcites →https://doi.org/10.1016/j.lwt.2019.03.076openalex-snapshot

Evaluation of water dynamics and protein changes in bigeye tuna (Thunnus obesus) during cold storage

inferredcites →https://doi.org/10.1016/j.lwt.2021.111429openalex-snapshot

Proteomics analysis to investigate the effect of oxidized protein on meat color and water holding capacity in Tan mutton under low temperature storage

inferredcites →https://doi.org/10.1016/j.lwt.2021.112737openalex-snapshot

Effect of ultrasonic-assisted immersion freezing and quick-freezing on quality of sea bass during frozen storage

inferredcites →https://doi.org/10.1016/j.meatsci.2017.05.019openalex-snapshot

Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles

inferredcites →https://doi.org/10.1016/j.meatsci.2018.09.003openalex-snapshot

Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods

inferredcites →https://doi.org/10.1016/j.ultsonch.2019.03.017openalex-snapshot

Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)

inferredcites →https://doi.org/10.1021/ja503107hopenalex-snapshot

Evidence of an Unusual N–H···N Hydrogen Bond in Proteins

inferredcites →https://doi.org/10.1080/10408398.2022.2025534openalex-snapshot

Recent development in evaluation methods, influencing factors and control measures for freeze denaturation of food protein

inferredcites →https://doi.org/10.1080/10942912.2018.1437631openalex-snapshot

Structure of northern snakehead ( Channa argus ) meat: Effects of freezing method and frozen storage

inferredcites →https://doi.org/10.1111/1541-4337.12841openalex-snapshot

Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation

inferredcites →https://doi.org/10.1111/1750-3841.15386openalex-snapshot

Changes in functional properties of common carp ( Cyprinus carpio ) myofibrillar protein as affected by ultrasound‐assisted freezing

inferredcites →https://doi.org/10.1111/ijfs.12177openalex-snapshot

Effect of frozen storage on thermal stability of sarcoplasmic protein and myofibrillar protein from common carp ( C yprinus carpio) muscle

inferredcites →https://doi.org/10.1111/ijfs.14257openalex-snapshot

Quality changes of pork during frozen storage: comparison of immersion solution freezing and air blast freezing

inferredcites →https://doi.org/10.1155/2021/8836749openalex-snapshot

Effects of Frozen Storage Temperature and Duration on Changes in Physicochemical Properties of Beef Myofibrillar Protein

inferredcites →https://doi.org/10.3390/foods10030629openalex-snapshot

Ultrasonic Freezing Reduces Protein Oxidation and Myofibrillar Gel Quality Loss of Common Carp (Cyprinus carpio) during Long-Time Frozen Storage

inferredcites →https://doi.org/10.3390/foods11040537openalex-snapshot

Improving the Quality of Frozen Lamb by Microencapsulated Apple Polyphenols: Effects on Cathepsin Activity, Texture, and Protein Oxidation Stability

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4494951openalex-extracted

Effect of Pressure Shift Freezing on Water Mobility, Microstructure and Gel Properties of Grass Carp Surimi Gel

inferred← citeshttps://doi.org/10.1002/fft2.70035openalex-snapshot

Use of Liquid Nitrogen in Food Products: A Review

inferred← citeshttps://doi.org/10.1016/b978-0-12-818733-3.00012-6openalex-snapshot

Freezing of meat, poultry, and seafoods

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Slurry ice freezing enhances quality retention in frozen flounder (Paralichthys olivaceus) during storage

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Effect of liquid nitrogen freezing pretreatment on the meat quality of gazami crab (Portunus trituberculatus) during frozen storage

inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.144623openalex-snapshot

Improvement of water retention and storage quality of frozen sea bass fillets and its molecular mechanism through ectoine

inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.149711openalex-snapshot

Quality enhancement of Pacific white shrimp (Litopenaeus vannamei) during frozen storage via static magnetic field-assisted freezing: insights into myofibrillar protein structure and functionality

inferred← citeshttps://doi.org/10.1016/j.ifset.2023.103528openalex-snapshot

Insight into the mechanism of pressure shift freezing on water mobility, microstructure, and rheological properties of grass carp surimi gel

inferred← citeshttps://doi.org/10.1016/j.ifset.2024.103663openalex-snapshot

Changes in properties of myofibrillar protein and myofibrillar protein gel from freshwater fish after low-temperature and high-pressure collaborative treatment

inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2026.154492openalex-snapshot

Synergistic effects of chicken skin collagen and tamarind seed polysaccharide on the cryoprotective properties and quality preservation of hairtail (Trichiurus lepturus) surimi

inferred← citeshttps://doi.org/10.1016/j.ijrefrig.2024.05.021openalex-snapshot

Effects of different freezing methods on muscle qualities and myofibrillar protein properties of red drum (Sciaenops ocellatus) during storage

inferred← citeshttps://doi.org/10.1016/j.ijrefrig.2025.01.009openalex-snapshot

Impact of freezing technologies on the quality of catfish (Ictalurus punctatus) fillets: Insights from protein properties and ice crystal analysis

inferred← citeshttps://doi.org/10.1016/j.lwt.2024.117112openalex-snapshot

Immersion frozen storage combined with silver carp muscle hydrolysate: Effects on freshness, protein properties and microstructure of cryopreserved grass carp

inferred← citeshttps://doi.org/10.1111/1541-4337.13281openalex-snapshot

Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry

inferred← citeshttps://doi.org/10.1111/1750-3841.70199openalex-snapshot

Molecular and microstructural changes of chicken breasts in preheating‐freezing‐reheating process: The role of ice crystal formation and growth

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