Modification of the structure and physicochemical properties of goat myosin by catechin-Reference-Cited by-同舟云学术

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Modification of the structure and physicochemical properties of goat myosin by catechin

Published:2024-06 Issue: Volume:59 Page:103830
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Liu Guanxu,Li Zekun,Hao Changchun,Liu Yongfeng^ORCID

Publisher

Elsevier BV

Reference42 articles.

1. GROMACS: High performance molecular simulations through multi-level parallelism from laptops to supercomputers;Abraham;SoftwareX,2015

2. Multi-spectroscopic and molecular modeling studies of interaction between two different angiotensin I converting enzyme inhibitory peptides from gluten hydrolysate and human serum albumin;Assaran Darban;Journal of Biomolecular Structure and Dynamics,2017

3. Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism;Bai;LWT,2021

4. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocols,2019

5. A simplified procedure for myofibril hydrophobicity determination;Chelh;Meat Science,2006

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. Goat lactoferrin–pterostilbene complexes as novel edible functional proteins with enhanced ultraviolet stabilization and antioxidant properties;Food Hydrocolloids;2025-01

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