Pressure-induced changes of silver carp (Hypophthalmichthys molitrix) myofibrillar protein structure-Reference-Cited by-同舟云学术

Pressure-induced changes of silver carp (Hypophthalmichthys molitrix) myofibrillar protein structure

Published:2014-01-17 Issue:5 Volume:238 Page:753-761
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Qiu Chunjiang,Xia Wenshui,Jiang Qixing

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-014-2155-6.pdf

Reference41 articles.

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3. Ko WC, Jao CL, Hsu KC (2003) Effect of hydrostatic pressure on molecular conformation of tilapia (Orechromis niloticus) Myosin. J Food Sci 68(4):1192–1195. doi: 10.1111/j.1365-2621.2003.tb09623.x

4. Chapleau N, Mangavel C, Compoint J-P, de Lamballerie-Anton M (2004) Effect of high-pressure processing on myofibrillar protein structure. J Sci Food Agric 84(1):66–74. doi: 10.1002/jsfa.1613

5. Hogan E, Kelly AL, Sun D-W (2005) 1—High pressure processing of foods: an overview. In: Da-Wen S (ed) Emerging technologies for food processing. Academic Press, London, pp 3–32. doi: 10.1016/B978-012676757-5/50003-7

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