The influence of pH and monovalent/divalent cations on the structural and physicochemical properties of myofibrillar protein from silver carp-Reference-Cited by-同舟云学术

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The influence of pH and monovalent/divalent cations on the structural and physicochemical properties of myofibrillar protein from silver carp

Published:2023-03 Issue: Volume:404 Page:134519
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Yudong,Zhuang Yang,Yan Hao,Lu Yanxuan,Deng Xingqun,Hu Yang,Xiong Shanbai,Yang Hong

Funder

Huazhong Agricultural University

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Cruciferin nanoparticles: Preparation, characterization and their potential application in delivery of bioactive compounds;Akbari;Food Hydrocolloids,2016

2. Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix);An;Food Chemistry,2018

3. Comparison of functional properties and SDS-PAGE patterns between fish protein isolate and surimi produced from silver carp;Azadian;European Food Research and Technology,2012

4. Effect of high pressure on reduced sodium chloride surimi gels;Cando;Food Hydrocolloids,2015

5. Ca2+-induced conformational changes of myosin from silver carp (Hypophthalmichthys molitrix) in gelation;Cao;Food Biophysics,2015

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1. Effect of partial substitution of NaCl by KCl on aggregation behavior and gel properties of beef myosin;Food Chemistry;2024-11

2. Effects of five thermal processing methods on the physicochemical properties and flavor characteristics of grass carp meat;LWT;2024-08

3. Enhancing Meat Product Quality: Exploring the Effects of Additives on Myofibrillar Protein Functionality;Food and Bioprocess Technology;2024-07-13

4. Integrated ultra-high pressure and salt addition to improve the in vitro digestibility of myofibrillar proteins from scallop mantle (Patinopecten yessoensis);Food Chemistry;2024-07

5. Solubilization of fish myofibrillar proteins in NaCl and KCl solutions: A DIA-based proteomics analysis;Food Chemistry;2024-07

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