Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism-Reference-Cited by-同舟云学术

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Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism

Published:2021-07 Issue: Volume:351 Page:129344
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li De-Yang,Tan Zhi-Feng,Liu Zi-Qiang,Wu Chao,Liu Hui-Lin,Guo Chao,Zhou Da-Yong

Funder

Department of Science and Technology of Liaoning Province

National Natural Science Foundation of China

Dalian Science and Technology Bureau

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

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2. Roles of endogenous enzymes in surimi gelation;An;Trends in Food Science and Technology,1996

3. A new method for disulfide analysis of peptides;Anderson;Analytical Biochemistry,1975

4. Technology of shrimp surimi preparation from Exopalaemon carinicauda and its anti-freeze denaturation;Cao;Food and Fermentation Industries,2015

5. Technical note: A simplified procedure for myofibril hydrophobicity determination;Chelh;Meat Science,2006

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2. Elucidating the effects of precooked treatments on the quality attributes of red swamp crayfish (Procambarus clarkia): Insights from water boiling vs. microwaving;Food Chemistry: X;2024-10

3. Myofibrillar protein hydrolysis under hydroxyl radical oxidative stress: Structural changes and their impacts on binding to selected aldehydes;Food Chemistry;2024-09

4. Recent advances in marine-derived protein/polysaccharide hydrogels: Classification, fabrication, characterization, mechanism and food applications;Trends in Food Science & Technology;2024-09

5. Effects of Eleutherine bulbosa extract on the myofibrillar protein oxidation and moisture migration of yak meat under oxidation stress;Meat Science;2024-09

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