Effects of magnetic field assisted freezing combined with curdlan in vitro digestion of myofibrillar protein in Penaeus vannamei from the perspective of gel
Year: 2025
Type: article
Language: en
Topic: Protein Hydrolysis and Bioactive Peptides
Authors and affiliations:
raw_author_name: Minxin Lu
raw_affiliation_strings: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, 524088, China
Shenzhen Institute of Guangdong Ocean University, No. 3 of Binhai 2nd Road, Dapeng New District, Shenzhen, Guangdong Province, 518108, China
raw_author_name: Ruizi Zhou
raw_affiliation_strings: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, 524088, China
Shenzhen Institute of Guangdong Ocean University, No. 3 of Binhai 2nd Road, Dapeng New District, Shenzhen, Guangdong Province, 518108, China
raw_author_name: Chang Zhang
raw_affiliation_strings: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, 524088, China
Shenzhen Institute of Guangdong Ocean University, No. 3 of Binhai 2nd Road, Dapeng New District, Shenzhen, Guangdong Province, 518108, China
raw_author_name: Shucheng Liu
raw_affiliation_strings: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, 524088, China
raw_author_name: Hui Teng
raw_affiliation_strings: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, 524088, China
Shenzhen Institute of Guangdong Ocean University, No. 3 of Binhai 2nd Road, Dapeng New District, Shenzhen, Guangdong Province, 518108, China
raw_author_name: Lei Chen
raw_affiliation_strings: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, 524088, China
Shenzhen Institute of Guangdong Ocean University, No. 3 of Binhai 2nd Road, Dapeng New District, Shenzhen, Guangdong Province, 518108, China