Effect of ultrasound combined with psyllium husk powder on the structure and gel properties of goose myofibrillar protein-Reference-Cited by-同舟云学术

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Effect of ultrasound combined with psyllium husk powder on the structure and gel properties of goose myofibrillar protein

Published:2024-01 Issue: Volume:136 Page:202-211
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Bi Jingjing,Sun Yangying,Pan Daodong,Zhou Changyu,Du Lihui

Funder

National Modern Agriculture Industry Technology System

Basic Public Welfare Research Program of Zhejiang Province

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference58 articles.

1. Effect of crossbreeding and sex on slaughter performance and meat quality in Xingguo grey goose based on multi-omics data analysis;Huang;Poult. Sci.,2023

2. Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage;Zahid;Meat Sci.,2020

3. A new cause of spoilage in goose sausages;Iacumin;Food Microbiol.,2016

4. Analysis of inhibition of guava (Psidium guajava l.) leaf polyphenol on the protein oxidative aggregation of frozen chicken meatballs based on structural changes;Nuerjiang;Food Res. Int.,2023

5. Insight into the mechanism of enhancing myofibrillar protein gel hardness by ultrasonic treatment combined with insoluble dietary fiber from oat;Wu;LWT - Food Sci. Technol.,2023

Cited by 5 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 psyllium husk powder on the gelation behavior, microstructure, and intermolecular interactions in myofibrillar protein gels from Andrias davidianus;Food Chemistry;2024-11

2. Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-salt condition;Meat Science;2024-09

3. Complexation of Olive Protein with Soluble Dietary Fibers: A Way to Improve the Functional Properties of Proteins and Efficiently Utilize Olives;Foods;2024-08-16

4. Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar protein;Meat Science;2024-06

5. Performance and protein conformation of thermally treated silver carp (Hypophthalmichthys molitrix) and scallop (Argopecten irradians) blended gels;Journal of the Science of Food and Agriculture;2024-05-31

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