Autolysis and Characterization of Sarcoplasmic and Myofibril Associated Proteinases of Oxeye Scad (Selar boops) Muscle-Reference-Cited by-同舟云学术

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Autolysis and Characterization of Sarcoplasmic and Myofibril Associated Proteinases of Oxeye Scad (Selar boops) Muscle

Published:2016-04-26 Issue:7 Volume:25 Page:1132-1143
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Wongwichian Chantira,Chaijan Manat,Panpipat Worawan,Klomklao Sappasith,Benjakul Soottawat

Funder

Walailak University Fund

The TRF Distinguished Research Professor Grant

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Reference46 articles.

1. Properties of protein-based film from round scad (Decapterus maruadsi) muscle as influenced by fish quality

2. Proteinase in Pacific Whiting Surimi Wash Water: Identification and Characterization

3. Purification and characterization of heat-stable alkaline proteinase from bigeye snapper (Priacanthus macracanthus) muscle

4. Comparative study on proteolysis of two species of bigeye snapper,Priacanthus macracanthus andPriacanthus tayenus

5. ISOLATION AND CHARACTERIZATION OF TRYPSIN INHIBITORS FROM SOME THAI LEGUME SEEDS

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1. Sodium nitrite (NaNO ₂ ) regulating myoglobin-mediated lipid oxidation in washed bovine mince;International Journal of Food Properties;2023-07-30

2. Microbial Transglutaminase Cross-Linking Enhances the Textural and Rheological Properties of the Surimi-like Gels Made from Alkali-Extracted Protein Isolate from Catfish Byproducts and the Role of Disulfide Bonds in Gelling;Foods;2023-05-17

3. Color and texture of surimi‐like gels made of protein isolate extracted from catfish byproducts are improved by washing and adding soy whey;Journal of Food Science;2022-06-16

4. Autolysis and the endogenous proteinases characterised in beardless barb ( Anematichthys apogon ) muscle;International Journal of Food Science & Technology;2021-07-26

5. Protein extraction from catfish byproducts and physicochemical properties of the protein isolates;Journal of Food Science;2021-06-20

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