The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations-Reference-Cited by-同舟云学术

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The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations

Published:2019-03 Issue: Volume:275 Page:770-777
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhuang Xinbo,Han Minyi,Jiang Xiping,Bai Yun,Zhou Hengyue,Li Chunbao,Xu Xing-lian,Zhou Guang-hong

Funder

Modern Agricultural Technical System Foundation

National Key Research Program of China

Development of Jiangsu Higher Education Institutions

Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference16 articles.

1. Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman amide I band;Alix;Journal of Molecular Structure,1988

2. Characterization of plasma protein gels by means of image analysis;Dàvila;LWT – Food Science and Technology,2007

3. Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling;Feng;LWT – Food Science and Technology,2017

4. Food-grade filler particles as an alternative method to modify the texture and stability of myofibrillar gels;Gravelle;Scientific Reports,2017

5. Insight into the mechanism of myofibrillar protein gel stability: Influencing texture and microstructure using a model hydrophilic filler;Gravelle;Food Hydrocolloids,2016

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