Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties-Reference-Cited by-同舟云学术

Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties

Published:2021-08 Issue: Volume:76 Page:105659
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Deng Xiaorong^ORCID,Ma Yigang,Lei Yongdong,Zhu Xinrong,Zhang Lianfu,Hu Ling,Lu Shiling,Guo Xin,Zhang Jian

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference62 articles.

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2. Structure and acid-induced gelation properties of soy protein isolate-maltodextrin glycation conjugates with ultrasonic pretreatment;Zhao;Food Hydrocolloids,2021

3. Effect of ultrasound treatment on particle size and molecular weight of whey proteins;Jambrak;J. Food Eng.,2014

4. Effects of pulsed ultrasound on rheological and structural properties of chicken myofibrillar protein;Wang;Ultrason. Sonochem.,2017

5. Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast;Zhang;Ultrason. Sonochem.,2020

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