Heat-induced gelation of SAM myofibrillar proteins as affected by ionic strength, heating time and temperature: With emphasis on protein denaturation and conformational changes-Reference-Cited by-同舟云学术

Heat-induced gelation of SAM myofibrillar proteins as affected by ionic strength, heating time and temperature: With emphasis on protein denaturation and conformational changes

Published:2023-12 Issue: Volume:56 Page:103320
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Ren Chao,Hong Siqi,Qi Libo,Wang Zhenyu,Sun Liming,Xu Xianbing,Du Ming,Wu Chao

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference35 articles.

1. Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study;Bertram;Journal of Agricultural and Food Chemistry,2006

2. Effect of high pressure on reduced sodium chloride surimi gels;Cando;Food Hydrocolloids,2015

3. Effects of mild oxidative and structural modifications induced by argon plasma on physicochemical properties of actomyosin from king prawn (Litopenaeus vannamei);Chizoba Ekezie;Journal of Agricultural and Food Chemistry,2018

4. Migration of water in Litopenaeus vannamei muscle following freezing and thawing;Deng;Journal of Food Science,2018

5. Invertebrate muscles: Thin and thick filament structure; molecular basis of contraction and its regulation, catch and asynchronous muscle;Hooper;Progress in Neurobiology,2008

Cited by 4 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. Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation;Meat Science;2024-11

2. Lactiplantibacillus plantarum causes the abnormal fermentation of bacterial cellulose by Komagataeibacter nataicola during nata de coco production;Food Bioscience;2024-10

3. Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application;Journal of Agricultural and Food Chemistry;2024-05-15

4. Food Polysaccharides and Proteins: Processing, Characterization, and Health Benefits;Foods;2024-04-05