Combined effect of CaCl2 and high pressure processing on the solubility of chicken breast myofibrillar proteins under sodium-reduced conditions-Reference-Cited by-同舟云学术

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Combined effect of CaCl2 and high pressure processing on the solubility of chicken breast myofibrillar proteins under sodium-reduced conditions

Published:2018-12 Issue: Volume:269 Page:236-243
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Yu,Zhou Ying,Li Pei-jun,Wang Xi-xi,Cai Ke-zhou,Chen Cong-gui

Funder

Major Science and Technology Program of Anhui

Technical System of Poultry Industry in Anhui

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Kinetics of the formation of radicals in meat during high pressure processing;Bolumar;Food Chemistry,2012

2. Ca2+-induced conformational changes of myosin from silver carp (Hhypophthalmichthys molitrix) in gelation;Cao;Food Biophysics,2015

3. Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat;Chan;Innovative Food Science & Emerging Technologies,2011

4. Effect of enzymatic hydrolysis on characteristics and synergistic efficiency of pectin on emulsifying properties of egg white protein;Chang;Food Hydrocolloids,2016

5. The effects of sodium bicarbonate on conformational changes of natural actomyosin from pacific white shrimp (litopenaeusvannamei);Chantarasuwan;Food Chemistry,2011

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4. Optimizing gelation properties of mixed meat myofibrillar proteins: investigating the effects of different proportions of beef, pork and chicken on physicochemical, structural and gelation properties;Journal of the Science of Food and Agriculture;2024-08-22

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