Myofibrillar protein oxidation affects filament charges, aggregation and water-holding-Reference-Cited by-同舟云学术

Myofibrillar protein oxidation affects filament charges, aggregation and water-holding

Published:2018-01 Issue: Volume:135 Page:102-108
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Bao Yulong,Boeren Sjef,Ertbjerg Per^ORCID

Funder

China Scholarship Council

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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3. Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures;Bao;Meat Science,2016

4. Oxidative stress-induced proteome alterations target different cellular pathways in human myoblasts;Baraibar;Free Radical Biology and Medicine,2011

5. Effects of high oxygen packaging on tenderness and water holding capacity of pork through protein oxidation;Chen;Food and Bioprocess Technology,2015

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