Heat-induced denaturation and aggregation of actomyosin and myosin from yellowcheek carp during setting-Reference-Cited by-同舟云学术

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Heat-induced denaturation and aggregation of actomyosin and myosin from yellowcheek carp during setting

Published:2014-04 Issue: Volume:149 Page:237-243
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ding Yuqin,Liu Ru,Rong Jianhua,Xiong Shanbai

Funder

National Natural Science Foundation of China

China Agriculture Research System

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Towards a phenomenological definition of the term ‘gel’;Almdal;Polymer Gels Networks,1993

2. Effect of antioxidants, citrate and cryoprotectants on protein denaturation and texture of frozen cod (Gadus morhua);Badii;Journal of Agricultural and Food Chemistry,2002

3. Effect of high-temperature setting on gelling characteristic of surimi from some tropical fish;Benjakul;International Journal of Food Science and Technology,2004

4. Rheological study of giant squid surimi (Dosidicus gigas) made be two methods with different cryoprotectants added;Campo-Deaño;Journal of Food Engineering,2009

5. Rheological behavior of heat-induced actomyosin gels from yellowcheek carp and grass carp;Ding;European Food Research and Technology,2012

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