Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds-Reference-Cited by-同舟云学术

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Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds

Published:2019-07 Issue: Volume:287 Page:93-99
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Shen Hui,Zhao Mouming,Sun Weizheng

Funder

National Natural Science Foundation of China

Pearl River S&T Nova Program of Guangzhou

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

1. Analyzing pH-induced changes in a myofibril model system with vibrational and fluorescence spectroscopy;Andersen;Meat Science,2017

2. Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment – a low-field NMR study;Bertram;Meat Science,2004

3. The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle;Cao;Food Chemistry,2018

4. Technical note: A simplified procedure for myofibril hydrophobicity determination;Chelh;Meat Science,2006

5. The effect of structural change on the digestibility of sarcoplasmic proteins in Nanjing dry-cured duck during processing;Du;Poultry Science,2018

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