Effects of high pressure processing on gelation properties and molecular forces of myosin containing deacetylated konjac glucomannan-Reference-Cited by-同舟云学术

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Effects of high pressure processing on gelation properties and molecular forces of myosin containing deacetylated konjac glucomannan

Published:2019-09 Issue: Volume:291 Page:117-125
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Zhiyu,Wang Jianyi,Zheng Baodong^ORCID,Guo Zebin^ORCID

Funder

Fujian Agriculture and Forestry University

Integration of Industry, Education and Research of Fujian Province

Central Guidance on the Development of Local Science and Technology

Marine Economic Innovation and Development Demonstration

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

1. Microstructural features of composite whey protein/polysaccharide gels characterized at different length scales;Berg;Food Hydrocolloids,2009

2. Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study;Bertram;Journal of Agricultural and Food Chemistry,2006

3. In situ investigation of protein structure in Pacific whiting surimi and gels using Raman spectroscopy;Bouraoui;Food Research International,1997

4. The mechanism of high pressure-induced gels of rabbit myosin;Cao;Innovative Food Science & Emerging Technologies,2012

5. Effects of high pressure on pH, water-binding capacity and textural properties of pork muscle gels containing various levels of sodium alginate;Chen;Asian-Australasian Journal of Animal Sciences,2006

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