The binding of key fishy off-flavor compounds to silver carp proteins: a thermodynamic analysis

Saiqi Gu, Wangli Dai, Yunqing Chong, Fei Lyu, Xuxia Zhou and Yuting Ding

RSC Adv., 2020, 10, 11292
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Cryopreservation of oocytes: history, achievements and future

Shiyu Zhao and Gang Zhao

zgkxjsdxxb, 2023, 53, 0902
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Effect of Static Magnetic Field on the Quality of Pork during Super-Chilling Storage

Ting Wang, Yamei Jin, Xiao Zhang, Na Yang and Xueming Xu

Foods, 2024, 13, 1205
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Novel assistive technologies for efficient freezing of pork based on high voltage electric field and static magnetic field: A comparative study

Rui Hu, Min Zhang and Arun S. Mujumdar

Innovative Food Science & Emerging Technologies, 2022, 80, 103087
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Influence of alternating magnetic field on the quality of beef and its protein during cold storage

Weiyi Zhang, Yuan Wang, Xinpeng Zhu, Bo Cui and Na Yang

Int J of Food Sci Tech, 2023, 58, 1741
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Magnetic Field (MF) Assisted Freezing in Food Preservation: Principles, Applications, and Technological Progress: An Overview

Zhongshuai Yang, Jing Tian, Aofei Pu, Yuxin Zhang, Zhiming Ma, Zecheng Qiu, Yuanlv Zhang and Guishan Liu

Comp Rev Food Sci Food Safe, 2025, 24
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The impact of varying intensity magnetic field-assisted sub-freezing preservation technology on the quality and protein structure of mutton

Xiaomei Luan, Chenglin Jin, Mengcheng Li, Jiyun Wang, Guangjie Chen, Xiaofeng Zhang, Xuyan Dong and Peng Li

LWT, 2025, 226, 117968
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Enhanced gel properties of low-salt (1 %) silver carp surimi via combined starch addition and 915 MHz microwave pasteurization treatment

Chong Wang, Yifen Wang, Wenzheng Shi, Xichang Wang, Changhu Xue and Donglei Luan

International Journal of Biological Macromolecules, 2025, 309, 142722
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Effects of static magnetic field-assisted freeze-thaw technology on the quality of shrimp (Litopenaeus Vannamei): Textural characteristics, protein biochemical properties, microstructure

Jingxu Zhao, Rui Yang, Siyang Liu, Chunhong Yuan, Zhaohui Qiao, Wenge Yang, Changrong Ou and Huamao Wei

Innovative Food Science & Emerging Technologies, 2025, 102, 103998
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Effects of extremely low frequency electromagnetic field at 50 Hz on myofibrillar protein from grass carp (Ctenopharyngodon idellus) during chilled storage at 4 °C

Swati Mahato, Zhiwei Zhu and Da-Wen Sun

LWT, 2023, 174, 114397
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The effect of magnetic field on the quality of channel catfish under two different freezing temperatures

Dongmei Leng, Hainan Zhang, Changqing Tian, Hongbo Xu and Peiru Li

International Journal of Refrigeration, 2022, 140, 49
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Interaction between liposome and myofibrillar protein in surimi: Effect on gel structure and digestive characteristics

Xiangzhou Yi, Zhisheng Pei, Guanghua Xia, Zhongyuan Liu, Haohao Shi and Xuanri Shen

International Journal of Biological Macromolecules, 2023, 253, 126731
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Magnetic field: A non-thermal technology in food processing

Shu Wang, Lu Zhang, Hui Wang, Wei Fan, Yueming Hu and Zongcai Tu

Food Control, 2024, 166, 110692
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The impact of magnetic field-assisted freeze–thaw treatment on the quality of foxtail millet sourdough and steamed bread

Wei Zhao, Jintong Weng, Xiaodi Zhang, Yunting Wang, Pengliang Li, Lei Yang, Qinghai Sheng and Jingke Liu

Food Chemistry, 2024, 450, 139219
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Nano Freezing–Thawing of Atlantic Salmon Fillets: Impact on Thermodynamic and Quality Characteristics

Wenxuan Wang, Wenzheng Li, Ying Bu, Xuepeng Li and Wenhui Zhu

Foods, 2023, 12, 2887
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Assembly of plant-based meat analogs using soft matter physics: A coacervation-shearing-gelation approach

Jaekun Ryu, Xiaoke Xiang, Xiaoyan Hu, Shuli E. Rosenfeld, Dingkui Qin, Hualu Zhou and David Julian McClements

Food Hydrocolloids, 2023, 142, 108817
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Progress in the application of novel cryoprotectants for the stabilization of myofibrillar proteins

Shan Shang, Yueyue Wang, Pengfei Jiang, Baoshang Fu, Xiuping Dong and Libo Qi

Critical Reviews in Food Science and Nutrition, 2024, 64, 9756
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Effects of static magnetic field-assisted freezing on physicochemical indices and bacterial communities of shrimp (Penaeus vannamei)

Qijian Zhu, Shiqian Fu, Huicheng Yang, Bangchu Lin, Yongjiang Lou and Yongyong Li

Food Bioscience, 2023, 56, 103412
DOI: 10.1016/j.fbio.2023.103412

Effects of frequencies ranging from 100 to 400 Hz on electromagnetic field assisted freezing of grass carp (Ctenopharyngodon idellus)

Swati Mahato, Zhiwei Zhu and Da-Wen Sun

LWT, 2023, 174, 114399
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Molecular insights into freeze–induced quality deterioration in surimi: Mechanisms and mitigation strategies

Zhijun Yang, Qing Xiong, Tao Yin, Juan You, Shanbai Xiong and Ru Liu

Food Chemistry, 2025, 493, 146083
DOI: 10.1016/j.foodchem.2025.146083

Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications

Nian Lu, Ji Ma and Da-Wen Sun

Trends in Food Science & Technology, 2022, 124, 63
DOI: 10.1016/j.tifs.2022.04.004

Towards more sustainable surimi gels: Deciphering the hybrid gelation of myofibrillar/plant proteins

Tao Ye, Xing Chen, Qiang Li, Zhina Chen, Lin Lin, Zhi Zheng and Jianfeng Lu

Food Hydrocolloids, 2024, 146, 109189
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Effect of Magnetic Field on Frozen Food Quality Characteristics

Jianwen Ruan, Hanqing Wang, Jinping Zhao, Dan Li and Hongbo Yang

Food Eng Rev, 2024, 16, 396
DOI: 10.1007/s12393-024-09366-6

Dual cryoprotective strategies for ice-binding and stabilizing of frozen seafood: A review

Shichen Zhu, Jiehang Yu, Xu Chen, Qi Zhang, Xixi Cai, Yuting Ding, Xuxia Zhou and Shaoyun Wang

Trends in Food Science & Technology, 2021, 111, 223
DOI: 10.1016/j.tifs.2021.02.069

Effect of oscillating magnetic fields on freezing of a colloidal dispersion of superparamagnetic nanoparticles

Laura Otero, Antonio C. Rodríguez, Irene Morales, Rocío Costo, Patricia de la Presa and Pedro D. Sanz

Journal of Food Engineering, 2023, 347, 111440
DOI: 10.1016/j.jfoodeng.2023.111440

Innovative magnetic field assisted freezing technology in muscle foods: Principles, applications and future prospects

Aofei Pu, Zhiming Ma, Zhongshuai Yang, Jing Tian, Yilin Wang, Yuanlv Zhang and Guishan Liu

Trends in Food Science & Technology, 2025, 163, 105131
DOI: 10.1016/j.tifs.2025.105131

Influence of Snow Crab Shell Derived Chitooligosaccharide on the Physicochemical, Gelation and Structural Attributes of Pangasius Surimi

Bikash Kumar Pati, M.Bhargavi Priyadarshini, Naresh Kumar Mehta, K.A.Martin Xavier, Arun Bhai Patel, Anil Datt Upadhyay, Soibam Khogen Singh, N.Sureshchandra Singh, Anand Vaishnav, Kumar Gaurav and Shreya Anand

Journal of Agriculture and Food Research, 2025, 102327
DOI: 10.1016/j.jafr.2025.102327