Author

Jianrong Li

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Sep 2026

The effect of carrageenan oligosaccharides on the muscle quality and myofibrillar protein stability of sea bass (Lateolabrax japonicus) during freezing storage under different freezing methods.

Frozen storage is widely used for the preservation of seafood quality, but protein denaturation and oxidative damage often lead to a decline in fish meat quality. This study investigated the effects of carrageenan oligosaccharides combined with different freezing treatments on the muscle quality and myofibrillar protei...

Qi-Ming Zang, Meng Xue, Wen-Hui Zhu et al. · International Journal of Bio... · 0 citations

Aug 2026

Gel properties and microstructure of Nemipterus virgatus myofibrillar protein/konjac glucomannan emulsion gel: effects of fish oil content.

BACKGROUND Emulsion gels exhibit promising application prospects as solid fat substitutes and carriers for lipophilic bioactive compounds. This work investigated the effects of oil concentrations (40-65%, v/v) on the interfacial adsorption in emulsions, rheological properties, gel characteristics, and microstructure of...

Yi-Qiong Wu, Yuting Wang, Hong-Lei Zhao et al. · The Journal of the Science o... · 0 citations

#protein folding Open access Aug 2026

Ultrasound-Assisted Enzymatic Deamidation Treatment for Developing Soft Surimi Gel for Dysphagia: Gel Properties, In Vitro Digestibility, and Protein Mechanisms

A fundamental theoretical framework for the development of specialized foods that possess safe swallowing and nutritional attributes is offered and the polarity of the tryptophan residue microenvironment alters and impeding the further folding of unfolded protein structures during heat-induced gelation is examined.

Wei Wang, Qing Shao, Li-Fei Wang et al. · Foods · 0 citations