Effects of high-intensity ultrasound on physicochemical and gel properties of myofibrillar proteins from the bay scallop (Argopecten irradians)-Reference-Cited by-同舟云学术

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Effects of high-intensity ultrasound on physicochemical and gel properties of myofibrillar proteins from the bay scallop (Argopecten irradians)

Published:2024-07 Issue: Volume:107 Page:106935
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Liu Bing,Wu Yuan,Liang Qiu-yan,Zheng Hong

Funder

Natural Science Foundation of Chongqing Municipality

Foundation for Innovative Research Groups of the National Natural Science Foundation of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference30 articles.

1. Ultrasound-assisted processing: Changes in gel properties, water-holding capacity, and protein aggregation of low-salt Hypophthalmichthys molitrix surimi by soy protein isolate;Zhang;Ultrasonics Sonochemistry,2023

2. Insight into the Effects of Hydrodynamic Cavitation at Different Ionic Strengths on Physicochemical and Gel Properties of Myofibrillar Protein from Tilapia (Oreochromis niloticus);Xie;Foods,2024

3. Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi;He;Ultrasonics Sonochemistry,2023

4. Effects of rice bran feruloyl oligosaccharides on gel properties and microstructure of grass carp surimi;Wang;Food Chemistry,2023

5. Improved gelling and emulsifying properties of myofibrillar protein from frozen shrimp (Litopenaeus vannamei) by high-intensity ultrasound;Li;Food Hydrocolloids,2023

Cited by 1 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. Effects of ultrasonic treatment on the structure and functional characteristics of myofibrillar proteins from black soldier fly;International Journal of Biological Macromolecules;2024-10

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