Ultrasonic treatment enhanced the binding capacity of volatile aldehydes and pearl mussel (Hyriopsis cumingii) muscle: Investigation of underlying mechanisms-Reference-Cited by-同舟云学术

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Ultrasonic treatment enhanced the binding capacity of volatile aldehydes and pearl mussel (Hyriopsis cumingii) muscle: Investigation of underlying mechanisms

Published:2024-06 Issue: Volume:444 Page:138630
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liang Qianqian,Jiang Xin,Zhang Xuehua,Sun Tongtong,Lv Yanfang,Bai Zhiyi,Shi Wenzheng^ORCID

Publisher

Elsevier BV

Reference33 articles.

1. China fishery statistical yearbook;Bureau of Fisheries,2023

2. Ca2+-induced conformational changes of myosin from silver carp (Hypophthalmichthys molitrix) in gelation;Cao;Food Biophysics,2015

3. Phenolic modification of myofibrillar protein enhanced by ultrasound: The structure of phenol matters;Chen;Food Chemistry,2022

4. Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine;Dou;LWT-Food Science and Technology,2021

5. The binding of key fishy off-flavor compounds to silver carp proteins: A thermodynamic analysis;Gu;RSC Advances,2020

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions;Trends in Food Science & Technology;2024-06

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