Combination of high-intensity ultrasound and hydrogen peroxide treatment suppresses thermal aggregation behaviour of myofibrillar protein in water-Reference-Cited by-同舟云学术

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Combination of high-intensity ultrasound and hydrogen peroxide treatment suppresses thermal aggregation behaviour of myofibrillar protein in water

Published:2022-01 Issue: Volume:367 Page:130756
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Haotian,Wang Zhi,Badar Iftikhar Hussain,Liu Qian,Chen Qian,Kong Baohua

Funder

Major Science and Technology Project of Hainan Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein;Bohrer;Trends in Food Science & Technology,2017

2. High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution;Chen;Food Chemistry,2019

3. Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating;Chen;Food Hydrocolloids,2018

4. Effects of ultrasound frequency mode on myofibrillar protein structure and emulsifying properties;Chen;International Journal of Biological Macromolecules,2020

5. Solubilisation of myosin in a solution of low ionic strength l-histidine: Significance of the imidazole ring;Chen;Food Chemistry,2016

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

3. An unfolding/aggregation kinetic instructed rational design towards improving graft degree of glycation for myofibrillar protein;Food Chemistry;2024-07

4. Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers;Meat Science;2024-06

5. Effect of ultrasound‐assisted L‐lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging;Journal of Food Science;2024-05-25

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