Denaturation and the Glass Transition Temperatures of Myofibrillar Proteins from Osmotically Dehydrated Tilapia: Effect of Sodium Chloride and Sucrose-Reference-Cited by-同舟云学术

Denaturation and the Glass Transition Temperatures of Myofibrillar Proteins from Osmotically Dehydrated Tilapia: Effect of Sodium Chloride and Sucrose

Published:2007-10-26 Issue:4 Volume:10 Page:791-805
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Medina-Vivanco M.,Sobral P.J.A.,Sereno A.M.,Hubinger M.D.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942910601185184

Reference34 articles.

1. Soaking process in ternary liquids: Experimental study of mass transport under natural and forced convection

2. Studies on Salting and Drying Fish. I. Equilibrium Considerations in Salting

3. Dewatering and Salting of Cod by Immersion in Concentrated Sugar/Salt Solutions

Cited by 11 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. Cross‐linking effects of EGCG on myofibrillar protein from common carp ( Cyprinus carpio ) and the action mechanism;Journal of Food Biochemistry;2022-09-15

2. Fish protein concentrate for human consumption: A review of its preparation by solvent extraction methods and potential for food applications;Annals of Agricultural Sciences;2022-06

3. Protection by desiccation‐tolerance proteins probed at the residue level;Protein Science;2021-11-24

4. The Effects of Storage on Quality and Nutritional Values of Ehrenberg’s Snapper Muscles (Lutjanus Ehrenbergi): Evaluation of Natural Antioxidants Effect on the Denaturation of Proteins;Biomolecules;2019-09-02

5. Implications of Non-Equilibrium States and Glass Transitions in Frozen and Dried Fish and Meat Products;Non-Equilibrium States and Glass Transitions in Foods;2017