Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteins-Reference-Cited by-同舟云学术

Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteins

Published:2023-05-15 Issue: Volume: Page:1-15
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:

Xu Yujuan¹²^ORCID,Xu Xinglian³,Xu Baocai¹²

Affiliation:

1. School of Food and Biological Engineering, Hefei University of Technology, Hefei, China

2. Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China

3. Key Laboratory of Meat Processing and Quality Control, Ministry of Education and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China

Funder

National Key R&D Program of China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2204945

Reference87 articles.

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3. Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review

4. Improved gelation functionalities of myofibrillar protein from pale, soft and exudative chicken breast meat by nonenzymatic glycation with glucosamine

5. Chang, H. S. 1997. Solubility and gelation of chicken breast muscle proteins as affected by salts. Doctoral diss., Available from Proquest., AAI9721436. https://scholarworks.umass.edu/dissertations/AAI9721436.

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