Gelation properties and molecular dynamics simulation of thermally induced large yellow croaker (Pseudosciaena crocea) roe protein isolate gels-Reference-Cited by-同舟云学术

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Gelation properties and molecular dynamics simulation of thermally induced large yellow croaker (Pseudosciaena crocea) roe protein isolate gels

Published:2023-11 Issue: Volume:189 Page:115393
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Du Yi-Nan,Yan Jia-Nan,Xu Shi-Qi,Liu Han-Xiong,Wang Yu-Qiao,Lai Bin,Wang Ce,Wu Hai-Tao

Funder

National Natural Science Foundation of China

Department of Education of Liaoning Province

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Heat-induced gelation of egg yolk as a function of pH. Does the type of acid make any difference?;Aguilar;Food Hydrocolloids,2019

2. Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions;Aguilar;Carbohydrate Polymers,2017

3. The effect of adding NaCl on thermal aggregation and gelation of soy protein isolate;Chen;Food Hydrocolloids,2017

4. The effect of the pH on thermal aggregation and gelation of soy proteins;Chen;Food Hydrocolloids,2017

5. Gaussian-weighted RMSD superposition of proteins: A structural comparison for flexible proteins and predicted protein structures;Damm;Biophysical Journal,2006

Cited by 2 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. Recent advances in marine-derived protein/polysaccharide hydrogels: Classification, fabrication, characterization, mechanism and food applications;Trends in Food Science & Technology;2024-09

2. Rational modification of xanthan gum based on assistance of molecular dynamics simulation;International Journal of Biological Macromolecules;2024-06

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