Changes in secondary structure of myofibrillar protein and its relationship with water dynamic changes during storage of battered and deep-fried pork slices-Reference-Cited by-同舟云学术

Changes in secondary structure of myofibrillar protein and its relationship with water dynamic changes during storage of battered and deep-fried pork slices

Published:2018-05-23 Issue:6 Volume:27 Page:1667-1673
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Guo Xi-Juan^ORCID,Wang Rui-Qi

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s10068-018-0395-0/fulltext.html

Reference25 articles.

1. Aursand IG. Low-field NMR and MRI studies of fish muscle: effects of raw material quality and processing. Doctoral Theses at Ntnu (2009)

2. Barth A. Infrared spectroscopy of proteins. Biochimica Et Biophysica Acta 1767: 1073–1101 (2007)

3. Berthomieu C, Hienerwadel R. Fourier transform infrared (FTIR) spectroscopy. Photosynth Res. 101: 157 (2009)

4. Bolotina IA, Chekhov VO, Viu L, Finkel’Shteĭn AV, Ptitsyn OB. Determination of the secondary structure of proteins from their circular dichroism spectra. I. Protein reference spectra for alpha-, beta- and irregular structures. Molekuliarnaia Biologiia 14: 891–902 (1980)

5. Carbonaro M, Grant G, Cappelloni M, Pusztai A. Perspectives into factors limiting in vivo digestion of legume proteins: antinutritional compounds or storage proteins? J. Agric. Food Chem. 48: 742–749 (2000)

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Improving the physicochemical quality and oxidative stability of deep-fried pork meatballs by coating with chitosan grafted gallic acid;Meat Science;2024-12

2. Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky;Frontiers in Nutrition;2024-02-07

3. Exploring the interaction between myofibrillar proteins and pyrazine compounds: Based on molecular docking, molecular dynamics simulation, and multi-spectroscopy techniques;International Journal of Biological Macromolecules;2023-12

4. Improving the quality and processing efficiency of beef jerky via drying in confined conditions of pre-stretching;Food Research International;2023-10

5. The role of water and oil migration in juiciness loss of stuffed fish ball with the fillings of pig fat/meat as affected by freeze-thaw cycles and cooking process;LWT;2022-04