l-Arginine and l-lysine retard aggregation and polar residue modifications of myofibrillar proteins: Their roles in solubility of myofibrillar proteins in frozen porcine Longissimus lumborum-Reference-Cited by-同舟云学术

l-Arginine and l-lysine retard aggregation and polar residue modifications of myofibrillar proteins: Their roles in solubility of myofibrillar proteins in frozen porcine Longissimus lumborum

Published:2022-11 Issue: Volume:393 Page:133347
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bao Pengqi,Chen Li,Hu Yue,Wang Yan,Zhou Cunliu

Funder

Anhui Provincial Department of Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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3. Quality of frozen porcine Longissimus lumborum muscles injected with l-arginine and l-lysine solution;Bao;Meat Science,2021

4. Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation;Bao;Comprehensive Reviews in Food Science and Food Safety,2021

5. Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein;Cao;Food Chemistry,2015

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