Effect of phospholipids on the physicochemical properties of myofibrillar proteins solution mediated by NaCl concentration-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of phospholipids on the physicochemical properties of myofibrillar proteins solution mediated by NaCl concentration

Published:2021-04 Issue: Volume:141 Page:110895
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Dai Hongjie,Sun Yi,Xia Wenyin,Ma Liang,Li Lin,Wang Qiang,Zhang Yuhao

Funder

Chongqing Graduate Student Research Innovation Project

Chongqing Research Program of Basic Research and Frontier Technology

National Natural Science Foundation of China

Natural Science Foundation of Chongqing

Fundamental Research Funds for the Central Universities

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference62 articles.

1. Stability of emulsions formed using whey protein hydrolysate: Effects of lecithin addition and retorting;Agboola;Journal of Agricultural and Food Chemistry,1998

2. Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins;Amiri;International Journal of Biological Macromolecules,2018

3. Interaction of α-lactalbumin with lipids and possible implications for its emulsifying properties-A review;Barbana;International Dairy Journal,2011

4. Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization;Cha;Journal of Food Engineering,2019

5. Use of egg yolk phospholipids to generate chicken meat odorants;Chen;Food Chemistry,2019

Cited by 27 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. Insight into the effects of large yellow croaker roe (Larimichthys Crocea) phospholipids on the conformational and functional properties of pork myofibrillar protein;Food Chemistry;2024-12

2. Molecular structural modification of myofibrillar protein from oyster (Crassostrea gigas) with oligosaccharides for improving its gel properties;Food Chemistry;2024-10

3. Insights into the emulsifying effect and oxidation stability of myofibrillar protein-diacylglycerol emulsions containing catechin at different ionic strengths;Food Research International;2024-04

4. Insight into the Effects of Hydrodynamic Cavitation at Different Ionic Strengths on Physicochemical and Gel Properties of Myofibrillar Protein from Tilapia (Oreochromis niloticus);Foods;2024-03-11

5. Effects and mechanisms of different κ-carrageenan incorporation forms and ionic strength on the physicochemical and gelling properties of myofibrillar protein;International Journal of Biological Macromolecules;2024-02

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3