The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties
Author:
Funder
National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04736-4.pdf
Reference37 articles.
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3. Doerscher DR, Briggs JL, Lonergan SM (2004) Effects of pork collagen on thermal and viscoelastic properties of purified porcine myofibrillar protein gels. Meat Sci 66(1):181–188
4. Ellman GL (1959) Tissue sulphydryl groups. Arch Biochem Biophys 82(1):70–77
5. Feng X, Chen L, Lei N, Wang S, Xu X, Zhou G, Li Z (2017) Emulsifying properties of oxidatively stressed myofibrillar protein emulsion gels prepared with (−)-epigallocatechin-3-gallate and NaCl. Journal of Agricultural and Food Chemistry 65:2816–2826
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