Effect of various reducing sugars on the structural and gelling properties of grafted myofibrillar proteins-Reference-Cited by-同舟云学术

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Effect of various reducing sugars on the structural and gelling properties of grafted myofibrillar proteins

Published:2023-06 Issue: Volume:182 Page:114812
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Kim Tae-Kyung,Kim Yea-Ji,Lee Jae-Hoon,Cha Ji Yoon,Kang Min-Cheol,Choi Yun-Sang^ORCID

Funder

Ministry of Science, ICT and Future Planning

Korea Food Research Institute

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Functional egg white–pectin conjugates prepared by controlled Maillard reaction;Al-Hakkak;Journal of Food Engineering,2010

2. Quality enhancement of frozen chicken meat marinated with phosphate alternatives;Ali;Food Science of Animal Resources,2023

3. The identification of hydrophobic sites on the surface of proteins using absorption difference spectroscopy of bromophenol blue;Bertsch;Analytical Biochemistry,2003

4. Computer‐assisted readout of data from texture profile analysis curves 1;Bourne;Journal of Texture Studies,1978

5. Protein measurement using bicinchoninic acid: Elimination of interfering substances;Brown;Analytical Biochemistry,1989

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. Influence of radiation types and doses on the structure and functionality of myofibrillar protein;LWT;2024-08

2. Effects of myofibril-palatinose conjugate as a phosphate substitute on meat emulsion quality;Heliyon;2024-04

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