Effects of l-arginine and l-histidine on heat-induced aggregation of fish myosin: Bighead carp (Aristichthys nobilis)-Reference-Cited by-同舟云学术

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Effects of l-arginine and l-histidine on heat-induced aggregation of fish myosin: Bighead carp (Aristichthys nobilis)

Published:2019-10 Issue: Volume:295 Page:320-326
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gao Ruichang^ORCID,Shi Tong,Sun Quancai,Li Xiuting^ORCID,McClements David Julian,Yuan Li

Funder

National Natural Science Foundation of China

Beijing Advanced Innovation Center for Food Nutrition and Human Health

Beijing Technology & Business University

China Agriculture Research System

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Characterization of cod myosin aggregates using static and dynamic light scattering;Brenner;Food Hydrocolloids,2009

2. Solubilisation of myosin in a solution of low ionic strength l-histidine: Significance of the imidazole ring;Chen;Food Chemistry,2016

3. Modifying food texture for the older adult;Dahl,2017

4. Effects of ph on protein-protein interactions and implications for protein phase behavior;Dumetz;BBA – Proteins and Proteomics,2008

5. Determination of proteins by the biuret reaction;Dustin;Bulletin De La Société De Chimie Biologique,1950

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