Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine
Author:
Funder
Key Research and Development Program of Ningxia
National Natural Science Foundation of China
National Key Research and Development Program of China
Key Research and Development Projects of Shaanxi Province
Publisher
Elsevier BV
Subject
Food Science
Reference43 articles.
1. Flavor retention and release from beverages: A kinetic and thermodynamic perspective;Ammari;Journal of Agricultural and Food Chemistry,2018
2. Effect of glycation and limited hydrolysis on interfacial and foaming properties of bovine β-lactoglobulin;Corzo-Martínez;Food Hydrocolloids,2017
3. Remodeling of skeletal muscle mitochondrial proteome with high-fat diet involves greater changes to β-oxidation than electron transfer proteins in mice;Dasari;American Journal of Physiology - Endocrinology and Metabolism,2018
4. Determination of 5-hydroxymethyl-2-furfural and 2-furfural in oils as indicators of heat pre-treatment;Durmaz;Food Chemistry,2010
5. Improvement of barrier properties of fish gelatin films promoted by gelatin glycation with lactose at high temperatures;Etxabide;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2015
Cited by 19 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. Effect of yeast (Saccharomyces cerevisiae) fermentation on conformational changes in pig liver proteins and their ability to bind to characteristic aldehydes;Food Chemistry;2024-12
2. Myofibrillar protein hydrolysis under hydroxyl radical oxidative stress: Structural changes and their impacts on binding to selected aldehydes;Food Chemistry;2024-09
3. Analyzing changes in volatile flavor compounds of soy protein isolate during ultrasonic-thermal synergistic treatments using electronic nose and HS-SPME-GC-MS combined with chemometrics;Food Chemistry;2024-07
4. Ultrasonic treatment enhanced the binding capacity of volatile aldehydes and pearl mussel (Hyriopsis cumingii) muscle: Investigation of underlying mechanisms;Food Chemistry;2024-06
5. Interaction mechanism of pea proteins with selected pyrazine flavors: Differences in alkyl numbers and flavor concentration;Food Hydrocolloids;2024-02
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