Effect of ultra-high pressure on the structure and gelling properties of low salt golden threadfin bream (Nemipterus virgatus) myosin-Reference-Cited by-同舟云学术

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Effect of ultra-high pressure on the structure and gelling properties of low salt golden threadfin bream (Nemipterus virgatus) myosin

Published:2019-02 Issue: Volume:100 Page:381-390
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Jianyi,Li Zhiyu,Zheng Baodong,Zhang Yi,Guo Zebin

Funder

Integration of Industry, Education and Research of Fujian Province

Central Guidance Project for Local Science and Technology Development

Construction Projects of Top University at Fujian Agriculture and Forestry University of China

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Effect of high pressure treatment on ovotransferrin;Acero-Lopez;Food Chemistry,2012

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

3. Effect of high pressure and/or temperature over gelation of isolated hake myofibrils;Cando;Food and Bioprocess Technology,2014

4. The mechanism of high pressure-induced gels of rabbit myosin;Cao;Innovative Food Science & Emerging Technologies,2012

5. Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein;Cao;Food Chemistry,2015

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