Improvement in the gelling properties of myofibrillar protein from the razor clam (Sinonovacula constricta) through phosphorylation and structural characterization of the modified protein-Reference-Cited by-同舟云学术

Improvement in the gelling properties of myofibrillar protein from the razor clam (Sinonovacula constricta) through phosphorylation and structural characterization of the modified protein

Published:2023-12 Issue: Volume:20 Page:101006
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Zhang Qing,Hou Yakun,Liu Xiaohan,Sun Jilu,Wang Xianghong,Sang Yaxin

Funder

Ministry of Science and Technology of the People's Republic of China

Hebei Provincial Natural Science Foundation

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference33 articles.

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3. Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan;Chen;Innovative Food Science & Emerging Technologies,2010

4. Characterization and emulsifying properties of mantle proteins from scallops (Patinopecten yessoensis) treated by high hydrostatic pressure treatment;Ding;LWT- Food Science and Technology,2022

5. Depolymerization of chicken egg yolk granules induced by high-intensity ultrasound;Geng;Food Chemistry,2021

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