Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference36 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. Cold Gelation of Globular Proteins;Alting,2003
3. NMR relaxometry and differential scanning calorimetry during meat cooking;Bertram;Meat Science,2006
4. In situ investigation of protein structure in Pacific whiting surimi and gels using Raman spectroscopy;Bouraoui;Food Research International,1997
5. Texture profile analysis;Bourne;Food Technology,1978
Cited by 205 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. Analysis of structural composition and antioxidant activity of traditional fermented sour meat peptides;Food Chemistry;2024-12
2. Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation;Meat Science;2024-11
3. Synergistic effects and interactions among components in the surimi/κ-carrageenan/soybean oil system;Food Hydrocolloids;2024-11
4. Transglutaminase-crosslinked cold-set pea protein isolate gels modified by pH shifting: Properties, structure and formation mechanisms;Food Hydrocolloids;2024-09
5. Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds;Food Chemistry;2024-09
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