Effect of micro- and nano-starch on the gel properties, microstructure and water mobility of myofibrillar protein from grass carp-Reference-Cited by-同舟云学术

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Effect of micro- and nano-starch on the gel properties, microstructure and water mobility of myofibrillar protein from grass carp

Published:2022-01 Issue: Volume:366 Page:130579
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Xuxu,Fan Mingcong,Huang Qilin,Zhao Siming,Xiong Shanbai,Yin Tao,Zhang Binjia

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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2. Heat-activated proteolysis in lizardfish (Saurida tumbil) muscle;Benjakul;Food Research International,2003

3. Fennema's food chemistry;Damodaran,2007

4. Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites;Fan;Food Chemistry,2017

5. Gel properties of myofibrillar protein as affected by gelatinization and retrogradation behaviors of modified starches with different crosslinking and acetylation degrees;Fan;Food Hydrocolloids,2019

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