Ultrasonic treatment treated sea bass myofibrillar proteins in low-salt solution: Emphasizing the changes on conformation structure, oxidation sites, and emulsifying properties-Reference-Cited by-同舟云学术

Ultrasonic treatment treated sea bass myofibrillar proteins in low-salt solution: Emphasizing the changes on conformation structure, oxidation sites, and emulsifying properties

Published:2024-03 Issue: Volume:435 Page:137564
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lan Meijuan,Li Tongshuai,Li Lin,Wang Shaoyun,Chen Juncheng,Yang Tangyu,Li Zhiru,Yang Yipeng,Zhang Xia,Li Bing^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference51 articles.

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1. Carvacrol-loaded nanoemulsions stabilized by soy protein isolate / chitooligosaccharide conjugates inhibited the oxidation and conformational variations of myofibrillar proteins in refrigerated sea bass (Lateolabrax maculatus);Food Chemistry;2024-12

2. The conformational modification of myofibrillar protein by magnetic field improves its emulsification properties;International Journal of Biological Macromolecules;2024-10

3. κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation;Food Chemistry;2024-10

4. Effects of ultrasonic treatment on the structure and functional characteristics of myofibrillar proteins from black soldier fly;International Journal of Biological Macromolecules;2024-10

5. Uncovering the Contribution of Protein Degradation and Amino Acids Metabolism to the Odor of Tilapia (Oreochromis mossambicus) During Cold Storage: Based on the Amino Acids Metabolomics Analysis Via LC–MS;Food and Bioprocess Technology;2024-05-22