Effects of Lentinus Edodes on the physico-chemical, oxidation and flavor characteristics of carp surimi

Kong, Qinglong; Lin, Songyi; Sheng, Menglong; Geng, Yue; Zhang, Zike; Chen, Dong

doi:10.1016/j.fbio.2024.103626

Food Bioscience

2024

DOI: 10.1016/j.fbio.2024.103626

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Effects of Lentinus Edodes on the physico-chemical, oxidation and flavor characteristics of carp surimi

Qinglong Kong,

Songyi Lin,

Menglong Sheng

et al.

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Cited by 4 publications

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Effects of Lentinus Edodes on the physico-chemical, oxidation and flavor characteristics of carp surimi

Cited by 4 publications

References 43 publications

Exploring the impact of malondialdehyde and 4-hydroxy-2-nonena on myofibrillar protein structure: A proteomic analysis

Exploring the impact of malondialdehyde and 4-hydroxy-2-nonena on myofibrillar protein structure: A proteomic analysis

Quality assessment and microbial community succession of finely chopped common carp (Cyprinus carpio) under low-temperature storage: Implications for nutritional composition and spoilage indicators

Encapsulation of β-carotene in gelatin-gum Arabic-sodium carboxymethylcellulose complex coacervates: Enhancing surimi gel properties and exploring 3D printing potential

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