Evaluation of the secondary structure and digestibility of myofibrillar proteins in cooked ham-Reference-Cited by-同舟云学术

Evaluation of the secondary structure and digestibility of myofibrillar proteins in cooked ham

Published:2019-01-01 Issue:1 Volume:17 Page:78-86
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Zhou Chang-Yu¹²,Cao Jin-Xuan²,Zhuang Xin-Bo¹,Bai Yun¹,Li Chun-Bao¹,Xu Xing-Lian¹,Zhou Guang-Hong¹

Affiliation:

1. Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. China

2. Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P.R. China

Funder

National Key Research Program of China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://tandfonline.com/doi/pdf/10.1080/19476337.2018.1554704

Reference42 articles.

1. Microstructural changes in m. rectus abdominis bovine muscle after heating

2. Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham

3. Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms

4. Preliminary investigations on the effects of ageing and cooking on the Raman spectra of porcine longissimus dorsi

5. Preliminary investigation of the application of Raman spectroscopy to the prediction of the sensory quality of beef silverside

Cited by 18 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. Pulsed ultrasound assisted extraction of alternative plant protein from sugar maple leaves: Characterization of physical, structural, thermal, electrical, and techno-functional properties;Food Hydrocolloids;2024-07

2. Effect of L-cysteine on the physicochemical properties of heat-induced sheep plasma protein gels;Food Chemistry;2024-06

3. In vitro digestion mimicking conditions in adults and elderly reveals digestive characteristics of pork from different cooking ways;Food Research International;2024-05

4. Milk protein-based cryogel monoliths as novel encapsulants of probiotic bacteria. Part II: Lacticaseibacillus rhamnosus GG storage stability and bioactivity under in vitro digestion;Food Hydrocolloids;2024-01

5. Pleurotus geesteranus mycelium proteins: physicochemical and functional properties;International Journal of Food Science & Technology;2023-10-27