Effect of CaCl2 on denaturation and aggregation of silver carp myosin during setting-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of CaCl2 on denaturation and aggregation of silver carp myosin during setting

Published:2015-10 Issue: Volume:185 Page:212-218
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jia Dan,You Juan,Hu Yang,Liu Ru,Xiong Shanbai

Funder

National Natural Science Foundation of China

China Agriculture Research System

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Impact of zinc salts on heat-induced aggregation of natural actomyosin from yellow stripe trevally;Arfat;Food Chemistry,2012

2. Gel strengthening effect of zinc salts in surimi from yellow stripe trevally;Arfat;Food Bioscience,2013

3. Effect of pectins on the gelling properties of surimi from silver carp;Barrera;Food Hydrocolloids,2002

4. Differences in gelation characteristics of natural actomyosin from two species of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus;Benjakul;Journal of Food Science,2001

5. Suwari gel properties as affected by transglutaminase activator and inhibitors;Benjakul;Food Chemistry,2004

Cited by 98 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. Preparation of bovine serum albumin-arabinoxylan cold-set gels by glucono-δ-lactone and salt ions double induction;International Journal of Biological Macromolecules;2024-10

2. Characteristics and stabilization of Pickering emulsions constructed using myosin from bighead carp (Aristichthys nobilis);Food Chemistry;2024-10

3. Optimizing gelation properties of mixed meat myofibrillar proteins: investigating the effects of different proportions of beef, pork and chicken on physicochemical, structural and gelation properties;Journal of the Science of Food and Agriculture;2024-08-22

4. Prevention of thermal gelation in concentrated whey protein isolate dispersions by using H2O2 and SHMP;International Dairy Journal;2024-08

5. Preparation of soy protein isolate-naringin-chitosan protein gel: Synergistic effect of ohmic heating pre-treatment and chitosan addition;Food Hydrocolloids;2024-08

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