Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities-Reference-Cited by-同舟云学术

Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities

Published:2017-05-23 Issue:15 Volume:57 Page:3260-3280
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Chen Xing¹²,Tume Ron K.³,Xu Xinglian¹²,Zhou Guanghong¹²

Affiliation:

1. Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China

2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China

3. Key Laboratory of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2015.1110111

Reference146 articles.

1. Power ultrasound in meat processing

2. Functional Analysis of the Chicken Sarcomeric Myosin Rod: Regulation of Dimerization, Solubility, and Fibrillogenesis.

Cited by 104 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. Oxidative regulation and cytoprotective effects of γ-polyglutamic acid on surimi sol subjected to freeze-thaw process;Food Chemistry;2024-12

2. Investigating next-generation edible packaging: Protein-based films and coatings for delivering active compounds;Food Hydrocolloids for Health;2024-12

3. Uncovering quality changes of surimi-sol based products subjected to freeze–thaw process: The potential role of oxidative modification on salt-dissolved myofibrillar protein aggregation and gelling properties;Food Chemistry;2024-09

4. Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application;Food Research International;2024-09

5. Effects of ultrasound-assisted dry-curing on water holding capacity and tenderness of reduced‑sodium pork by modifying salt-soluble proteins;Food Chemistry;2024-09