Changes in glycated myofibrillar proteins conformation on the formation of Nε-carboxymethyllysine under gradient thermal conditions-Reference-Cited by-同舟云学术

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Changes in glycated myofibrillar proteins conformation on the formation of Nε-carboxymethyllysine under gradient thermal conditions

Published:2023-08 Issue: Volume:418 Page:136005
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Qiannan,Zhu Zongshuai,Huang Tianran,Huang Ming,Huang Jichao

Funder

National Natural Science Foundation of China

Nanjing University of Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Protein aggregation: From background to inhibition strategies;Alam;International Journal of Biological Macromolecules,2017

2. Improved gelation functionalities of myofibrillar protein from pale, soft and exudative chicken breast meat by nonenzymatic glycation with glucosamine;Bian;International Journal of Food Science & Technology,2018

3. Structure and physical properties of gelatin from bovine bone collagen influenced by acid pretreatment and pepsin;Cao;Food and Bioproducts Processing,2020

4. Maillard induced aggregation of individual milk proteins and interactions involved;Cardoso;Food Chemistry,2019

5. Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water;Chen;Innovative Food Science & Emerging Technologies,2016

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Changes in whey protein produced by different sterilization processes and lactose content: Effects on glycosylation degree and whey protein structure;Food Bioscience;2024-12

2. Comprehensive research on the properties of advanced glycation end products in food and biological samples and their harmful role in inducing metabolic diseases;Comprehensive Reviews in Food Science and Food Safety;2024-08-13

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