Monosaccharide-induced glycation enhances gelation and physicochemical properties of myofibrillar protein from oyster (Crassostrea gigas)-Reference-Cited by-同舟云学术

Monosaccharide-induced glycation enhances gelation and physicochemical properties of myofibrillar protein from oyster (Crassostrea gigas)

Published:2023-12 Issue: Volume:428 Page:136795
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Xiaohan,Tian Guifang,Hou Yakun,Zhang Qing,Li Xiaoyan,Zuo Shuojing,Zhu Beiwei,Sang Yaxin

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction;Chen;Food Hydrocolloids,2019

5. Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder;Chen;Food Research International,2017

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