Improving the Solubility of Myofibrillar Proteins (MPs) by Mixing with Sodium Alginate: Effects of pH, Mixing Ratios and Preheating of MPs-Reference-Cited by-同舟云学术

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Improving the Solubility of Myofibrillar Proteins (MPs) by Mixing with Sodium Alginate: Effects of pH, Mixing Ratios and Preheating of MPs

Published:2019-08-31 Issue:1 Volume:15 Page:113-121
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Li Min,Wu Juqing,Chen Zhigang,Wu Tao^ORCID

Funder

National Natural Science Foundation of China

USDA National Institute of Food and Agriculture Hatch Project

China Scholarship Council

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s11483-019-09605-y.pdf

Reference35 articles.

1. P.M.d.C.C. Pereira, A.F.d.R.B. Vicente, Meat Sci. 93(3), 586–592 (2013)

2. D. Selmane, V. Christophe, D. Gholamreza, Meat Sci. 79(4), 640–647 (2008)

3. C.K. Gehring, J.C. Gigliotti, J.S. Moritz, J.C. Tou, J. Jaczynski, Food Chem. 124(2), 422–431 (2011)

4. X.D. Sun, R.A. Holley, Compr. Rev. Food Sci. Food Saf. 10(1), 33–51 (2011)

5. H.S. Jang, K.B. Chin, Korean J. Food Sci. Anim. Resour. 31(5), 727–730 (2011)

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