Effect of phosphates on gelling characteristics and water mobility of myofibrillar protein from grass carp (Ctenopharyngodon idellus)-Reference-Cited by-同舟云学术

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Effect of phosphates on gelling characteristics and water mobility of myofibrillar protein from grass carp (Ctenopharyngodon idellus)

Published:2019-01 Issue: Volume:272 Page:84-92
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Huang Jingjing,Bakry Amr M.,Zeng Shuwei,Xiong Shanbai,Yin Tao,You Juan,Fan Mingcong,Huang Qilin

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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2. Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes;Beck;Journal of the Science of Food & Agriculture,2012

3. Origin of multiexponential T2 relaxation in muscle myowater;Bertram;Journal of Agricultural & Food Chemistry,2001

4. Relationship between meat structure, water mobility, and distribution: A low-field nuclear magnetic resonance study;Bertram;Journal of Agricultural and Food Chemistry,2002

5. Importance of classical diffusion in NMR studies of water in biological cells;Brownstein;Physical Review A,1979

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