Influence of salt substitute containing KCl, L-histidine and L-lysine on the secondary structure and gel properties of myosin-Reference-Cited by-同舟云学术

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Influence of salt substitute containing KCl, L-histidine and L-lysine on the secondary structure and gel properties of myosin

Published:2019-01-01 Issue:1 Volume:17 Page:44-50
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Zhang Yawei¹²,Jamali Muneer Ahmed³,Peng Zengqi¹²

Affiliation:

1. College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing, China

2. Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, China

3. Department of Animal Products Technology, Sindh Agriculture University, Tandojam, Pakistan

Funder

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

Publisher

Informa UK Limited

Subject

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

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2018.1550442

Reference35 articles.

1. Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process

2. RHEOLOGY OF ACID-INDUCED SODIUM CASEINATE STABILIZED EMULSION GELS

3. Effects of High Pressure on Texture and Microstructure of Sea Bass (Dicentrarchus labrax L.) Fillets

4. Slow lowering of pH induces gel formation of myosin

5. Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi

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