Phosphorylation modification on functional and structural properties of fish gelatin: The effects of phosphate contents
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference38 articles.
1. Microstructural, rheological, gel-forming and interfacial properties of camel skin gelatin;Abuibaid;Food Structure,2020
2. Phosphorylation modification affects the gelation behavior of alkali-induced duck egg white gels;Ai;Food Chemistry,2021
3. Strong fish gelatin hydrogels enhanced by carrageenan and potassium sulfate;Chen;Food Hydrocolloids,2021
4. Phosphorylation modification of myofibrillar proteins by sodium pyrophosphate affects emulsion gel formation and oxidative stability under different pH conditions;Chen;Food & Function,2019
5. Site-specific incorporation of sodium tripolyphosphate into myofibrillar protein from mantis shrimp (Oratosquilla oratoria) promotes protein crosslinking and gel network formation;Chen;Food Chemistry,2020
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