Impact of pH-dependent succinylation on the structural features and emulsifying properties of chicken liver protein-Reference-Cited by-同舟云学术

Impact of pH-dependent succinylation on the structural features and emulsifying properties of chicken liver protein

Published:2021-10 Issue: Volume:358 Page:129868
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lu Yinyin,Pan Daodong,Xia Qiang,Cao Jinxuan,Zhou Changyu,He Jun,Sun Yangying,Xu Shenlu

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. Physicochemical and emulsifying properties of mung bean protein isolate as influenced by succinylation;Charoensuk;International Journal of Food Properties,2018

5. Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein;Chen;Food Chemistry,2020

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