Effects of high pressure modification on conformation and gelation properties of myofibrillar protein-Reference-Cited by-同舟云学术

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Effects of high pressure modification on conformation and gelation properties of myofibrillar protein

Published:2017-02 Issue: Volume:217 Page:678-686
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Ziye,Yang Yuling,Zhou Peng,Zhang Xing,Wang Jingyu

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Effect of high pressure treatment on ovotransferrin;Acero-Lopez;Food Chemistry,2012

2. Effect of high pressure on rheological characteristics of liquid egg;Ahmed;LWT-Food Science and Technology,2003

3. Effect of high-pressure treatment on rheological, thermal and structural changes in basmati rice flour slurry;Ahmed;Journal of Cereal Science,2007

4. Novel food processing: Effects on rheological and functional properties;Ahmed,2010

5. Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman amide I band;Alix;Journal of Molecular Structure,1988

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