The role of glycerol on the thermal gelation of myofibrillar protein from giant squid (Dosidicus gigas) mince-Reference-Cited by-同舟云学术

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The role of glycerol on the thermal gelation of myofibrillar protein from giant squid (Dosidicus gigas) mince

Published:2022-03 Issue: Volume:371 Page:131149
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Niu Fuge,Yu Jiao,Fan Jiamei,Zhang Bo,Ritzoulis Christos,Pan Weichun

Funder

National Natural Science Foundation of China

Natural Science Foundation of Zhejiang Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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

3. The significance of cooling rate on water dynamics in porcine muscle from heterozygote carriers and non-carriers of the halothane gene—a low-field NMR relaxation study;Bertram;Meat Science,2003

4. Determination of SH- and SS-Groups in Some Food Proteins Using Ellman's Reagent;Beveridge;Journal of Food Science,1974

5. Modulation of thermal stability and heat-induced gelation of ς-lactoglobulin by high glycerol and sorbitol levels;Chanasattru;Food Chemistry,2007

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1. Formation mechanism of giant squid myofibrillar protein aggregates induced by egg white protein during heat treatment;Food Hydrocolloids;2025-01

2. Film-forming modifications and mechanistic studies of soybean protein isolate by glycerol plasticization and thermal denaturation: A molecular interaction perspective;Food Research International;2024-11

3. Structural and aggregation changes of silver carp myosin induced with alcohols: Effects of ethanol, 1,2-propanediol, and glycerol;Food Chemistry;2024-09

4. Quality change in Bombay duck (Harpadon nehereus) surimi during frozen storage using different freezing methods;Journal of Texture Studies;2024-03-07

5. Insight into the effect of large yellow croaker roe phospholipids on the physical properties of surimi gel and their interaction mechanism with myofibrillar protein;Journal of the Science of Food and Agriculture;2023-10-21

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