L-glutamic acid affects myosin aggregation and the physical properties of bighead carp (Aristichthys nobilis) surimi gels

Author:

Yuan Li,Kong YunfeiORCID,Leng Weijun,Wang Yanmin,Jin Wengang,Gao Ruichang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference62 articles.

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2. The effects of arginine on refolding of aggregated proteins: Not facilitate refolding, but suppress aggregation;Arakawa;Biochemical and Biophysical Research Communications,2003

3. Solvent viscosity and protein dynamics;Beece;Biochemistry,1980

4. Ion-ion and ion-dipole interactions in acid and alkaline glycine solutions;Bobreshova;Russian Journal of Electrochemistry,2009

5. Food texture and viscosity: Concept and measurement;Bourne,2002

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