Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate-Reference-Cited by-同舟云学术

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Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate

Published:2021-10 Issue: Volume:358 Page:129873
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Shi Haibo,Zhou Ting,Wang Xin,Zou Ye,Wang Daoying,Xu Weimin

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Power ultrasound in meat processing;Alarcon-Rojo;Meat Science,2015

2. Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins;Amiri;International Journal of Biological Macromolecules,2018

3. Dual role (anti- and pro-oxidant) of gallic acid in mediating myofibrillar protein gelation and gel in vitro digestion;Cao;Journal of Agricultural and Food Chemistry,2016

4. Water-based nano-sized chitin and chitosan as seafood additive through a case study of Pacific white shrimp (Litopenaeus vannamei);Chantarasataporn;Food Hydrocolloids,2013

5. Effects of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing;Chen;Food Chemistry,2015

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2. Effects of ultrasound-assisted marination on spent hen meats: Microstructure, textural and technological properties;Food Bioscience;2024-10

3. Thermal aggregation behavior of silver carp myofibrillar protein at low salt content: Effect of oat β-glucan combined with ultrasound-assisted heating;Food Chemistry;2024-10

4. Effect of sodium bicarbonate with ultrasound on reduced‐salt Chaozhou beef meatballs quality: Physicochemical and sensory properties;Food Bioengineering;2024-09-10

5. Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate;Food Hydrocolloids;2024-09

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