Physics

Shrimp

Biology

Confocal laser scanning microscopy

Biophysics

Engineering

Ultrasound

Composite material

Fourier transform infrared spectroscopy

Acoustics

Chemistry

Materials science

Scanning electron microscope

Emulsion

Lysozyme

Litopenaeus

Fishery

Chemical engineering

Chromatography

Biochemistry

Myofibril

Food Hydrocolloids

The deterioration of shrimp protein functionality during chilling and frozen storage has recently attracted wide attention due to its adverse effects …

Improved gelling and emulsifying properties of myofibrillar protein from frozen shrimp (Litopenaeus vannamei) by high-intensity ultrasound