Thermo-reversible gelation of myofibrillar protein: Relationship between coiled-coil and thermal reversibility-Reference-Cited by-同舟云学术

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Thermo-reversible gelation of myofibrillar protein: Relationship between coiled-coil and thermal reversibility

Published:2023 Issue: Volume:7 Page:100611
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Zhang Lingying^ORCID,Zhang Yanna^ORCID,Wang Yue,Chen Xing^ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference50 articles.

1. A review presenting production, characterization, and applications of biopolymer curdlan in food and pharmaceutical sectors;Aquinas;Polym. Bull.,2021

2. Dual role (anti- and pro-oxidant) of gallic acid in mediating myofibrillar protein gelation and gel in vitro digestion;Cao;J. Agric. Food Chem.,2016

3. L-histidine improves water retention of heat-induced gel of chicken breast myofibrillar proteins in low ionic strength solution;Chen;Int. J. Food Sci. Technol.,2016

4. High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution;Chen;Food Chem.,2019

5. Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating;Chen;Food Hydrocolloids,2018

Cited by 1 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. Enhancing Meat Product Quality: Exploring the Effects of Additives on Myofibrillar Protein Functionality;Food and Bioprocess Technology;2024-07-13

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