Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels-Reference-Cited by-同舟云学术

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Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels

Published:2020-05 Issue: Volume:311 Page:126018
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jiang Shuai,Zhao Shenchi,Jia Xiwen,Wang Hui,Zhang Huan,Liu Qian,Kong Baohua

Funder

National Natural Science Foundation of China

General Institutes of Higher Education in Heilongjiang Province

Northeast Agricultural University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Fast determination of the quantitative secondary structure of protein by using some parameters of the Raman Amide I band;Alix;Journal of Molecular Structure,1988

2. Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins;Amiri;International Journal of Biological Macromolecules,2018

3. Recent progress on curdlan provided by functionalization strategies;Cai;Food Hydrocolloids,2017

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

5. Viscoelastic properties and physicochemical characteristics of pressurized ostrich-meat emulsions containing gum additives;Chattong;Innovative Food Science & Emerging Technologies,2015

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2. Tracking protein aggregation behavior and molecular interactions induced by conformational alterations in the formation of myofibrillar protein-Abelmoschus manihot gum mixed gels during heating process;Food Hydrocolloids;2024-12

3. Insights into the in vitro digestibility and rheology properties of myofibrillar protein with different incorporation types of curdlan;Food Chemistry;2024-11

4. Effect of sodium alginate and egg white protein combinations on the functional properties and structures of chicken myofibrillar protein;Food Research International;2024-11

5. Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels;Food Chemistry;2024-10

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