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food chemistry(1)
international journal of refrigeration(1)
journal of food biochemistry(1)

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Qian S. AND Li X. AND Zhang C. AND Blecker C.(0)

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beijing(3)
belgium(3)
china(3)
gembloux(3)
gembloux agro-bio tech(3)
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2022(3)

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资源类型: 外文期刊

作者:Qian S.(精确检索)

作者: Li X.(精确检索)

作者: Zhang C.(精确检索)

作者: Blecker C.(精确检索)

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1Effects of initial freezing rate on the changes in quality, myofibrillar protein characteristics and myowater status of beef steak during subsequent frozen storage [Effets du degré de congélation initial sur les changements de qualité, les caractéristiques des protéines myofibrillaires et l'état hydrique du steak de bœuf au cours du stockage ultérieur à l'état congelé]

作者： Qian S.; Li X.; Zhang C.; Blecker C.; SCIE（2022版） EI（2022版）

机构： Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Beijing; 100193; China; Gembloux Agro-Bio Tech; University of Liège; Gembloux; B-5030; Belgium;

来源：International Journal of Refrigeration

关键词： Cold storage Denaturation Deterioration Food storage Freezing Muscle Proteins Thawing Beef quality Freezing methods Freezing rate Frozen storage Initial freezing rate Myofibrillar proteins Protein denaturation Quality change Quality deteriorations Water status Beef

2Proteomic changes involved in water holding capacity of frozen bovine longissimus dorsi muscles based on DIA strategy

作者： Qian S.; Li X.; Liu C.; Zhang C.; Blecker C.; SCIE（2022版） EI（2022版）

机构： Chinese Academy of Agricultural Sciences; Institute of Food Science and Technology; Beijing; China; Unit of Food Science and Formulation; Gembloux Agro-Bio Tech; University of Liège; Gembloux; Belgium; Institute of Agro-Products Processing Science and Technology; Xinjiang Academy of Agricultural and Reclamation Science; Shihezi;

来源：Journal of Food Biochemistry

关键词： Biomarkers Dynamics Freezing Mammals Meats Molecular biology Proteins Thawing Drip loss Dynamic changes Freezing conditions Freezing rate Longissimus dorsi Proteomics Thaw loss Total loss Water mobility Water-holding capacity Muscle

3The rise of thawing drip: Freezing rate effects on ice crystallization and myowater dynamics changes

作者： Qian S.; Hu F.; Mehmood W.; Li X.; Zhang C.; Blecker C.; SCIE（2022版） EI（2022版）

机构： Key Laboratory of Agro-Products Processing; Ministry of Agriculture and Rural Affairs; Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Beijing; 100193; China; Unit of Food Science and Formulation; University of Liège; Gembloux Agro-Bio Tech; Passage Des Déportés 2; Gembloux; B-5030; Belgium;

来源：Food Chemistry

关键词： Crystal structure Ice Mammals Muscle Reservoirs (water) Thawing Dynamic changes Free water Freeze/thaw Freezing rate Ice crystallization Longissimus dorsi Myowater migration Rate effects Thaw loss Ultra-fast Freezing ice muscle protein proton water animal tissue Article beef bovine controlled study crystallization density freeze thawing hydrophobicity longissimus muscle molecular dynamics muscle fibril nonhuman particle size protein secondary structure solubility surface property animal crystallization freezing muscle fibril Animals Cattle Crystallization Freezing Ice Myofibrils Water