Physicochemical properties of Tremella fuciformis polysaccharide and its interactions with myofibrillar protein-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Physicochemical properties of Tremella fuciformis polysaccharide and its interactions with myofibrillar protein

Published:2017-07 Issue: Volume:11 Page:18-25
ISSN:2212-6198
Container-title:Bioactive Carbohydrates and Dietary Fibre
language:en
Short-container-title:Bioactive Carbohydrates and Dietary Fibre

Author:

Zhang Ya-Kun,Zhang Qiang,Lu Jie,Xu Jin-Long,Zhang Hua,Wang Jun-Hui

Funder

National Natural Science Foundation of China

Natural Science Foundation of Anhui Province

Fundamental Research Funds for the Central Universities

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

Organic Chemistry,Biochemistry,Food Science

Reference54 articles.

1. Rheological and microstructural investigation of oat β-glucan isolates varying in molecular weight;Agbenorhevi;International Journal of Biological Macromolecules,2011

2. Formation of disulfide bonds in acid-induced gels of preheated whey protein isolate;Alting;Journal of Agricultural and Food Chemistry,2000

3. Influence of carrageenan addition on turkey meat sausages properties;Ayadi;Journal of Food Engineering,2009

4. Interactions in protein/polysaccharide/calcium gels;Bernal;Journal of Food Science,1987

5. Dynamics of polymeric liquids;Bird,1977

Cited by 60 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. Mechanistic insights into combined effects of continuous microwave heating and tremella powder addition on physiochemical properties of Nemipterus virgatus surimi gel;Food Chemistry;2024-12

2. Mechanism on microbial transglutaminase and Tremella fuciformis polysaccharide-mediated modification of lactoferrin: Development of functional food;Food Chemistry;2024-10

3. Effect of tremella polysaccharides on the quality of collagen jelly: insight into the improvement of the gel properties and the antioxidant activity of yak skin gelatin;Journal of the Science of Food and Agriculture;2024-04-17

4. Thermal studies on Tremella fuciformis polysaccharide-water interaction;Thermochimica Acta;2024-02

5. Fish protein as a new emulsifier: Mechanism, enhancement, application;Food Frontiers;2024-01-31

同舟云学术

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