Effects of limited enzymatic hydrolysis and polysaccharide addition on the physicochemical properties of emulsions stabilized with duck myofibrillar protein under low-salt conditions-Reference-Cited by-同舟云学术

Effects of limited enzymatic hydrolysis and polysaccharide addition on the physicochemical properties of emulsions stabilized with duck myofibrillar protein under low-salt conditions

Published:2024-01 Issue: Volume:430 Page:137053
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

He Shufeng,Li Mengmeng,Sun Yangying^ORCID,Pan Daodong^ORCID,Zhou Changyu,Lan Hangzhen

Funder

National Modern Agriculture Industry Technology System

Basic Public Welfare Research Program of Zhejiang Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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1. Unlocking the molecular modifications of plasma-activated water-induced oxidation through redox proteomics: In the case of duck myofibrillar protein (Anas platyrhynchos);Food Chemistry;2024-11

2. Effects of enzymatic hydrolysis combined with glycation on the emulsification characteristics and emulsion stability of peanut protein isolate;Food Research International;2024-09

3. Aggregate Size Modulates the Oil/Water Interfacial Behavior of Myofibrillar Proteins: Toward the Thicker Interface Film and Disulfide Bond;Langmuir;2023-11-30