Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase-Reference-Cited by-同舟云学术

Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase

Published:2018-07 Issue: Volume:93 Page:1-8
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Feng Jianhui,Cao Ailing,Cai Luyun^ORCID,Gong Lingxiao,Wang Jing,Liu Yongguo,Zhang Yuhao,Li Jianrong

Funder

National Natural Science Foundation of China

National Postdoctoral Science Foundation of China

Postdoctoral Special Funding of Chongqing City

Natural Science Foundation of of Liaoning Province of China

Open Fund by Beijing Advanced Innovation Center for Food Nutrition and Human Health

Graduate Innovation Fund of Bohai University of Liaoning Province of China

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman amide I band;Alix;Journal of Molecular Structure,1988

2. Partial replacement of sodium in meat and fish products by using magnesium salts;Barat;Plant and Soil,2013

3. Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products;Barbosa-Cánovas;Meat Science,2014

4. Impact of electron beam irradiation on fish gelatin film properties;Benbettaïeb;Food Chemistry,2016

5. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

Cited by 52 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 partial substitution of NaCl by KCl on aggregation behavior and gel properties of beef myosin;Food Chemistry;2024-11

2. Effect of modified cellulose-based emulsion on gel properties and protein conformation of Nemipterus virgatus surimi;Food Chemistry;2024-10

3. Enhancement of micron fish bone on gelling and 3D printing properties of Northern pike (Esox lucius) low-salt surimi;LWT;2024-09

4. Effects of five thermal processing methods on the physicochemical properties and flavor characteristics of grass carp meat;LWT;2024-08

5. Mechanisms and effects of different crosslinking degrees on gelling properties and in vitro digestibility of heat-induced microbial transglutaminase-mediated myofibrillar protein gels with or without κ-carrageenan;Food Hydrocolloids;2024-07