Effect of yeast (Saccharomyces cerevisiae) fermentation on conformational changes in pig liver proteins and their ability to bind to characteristic aldehydes-Reference-Cited by-同舟云学术

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Effect of yeast (Saccharomyces cerevisiae) fermentation on conformational changes in pig liver proteins and their ability to bind to characteristic aldehydes

Published:2024-12 Issue: Volume:460 Page:140637
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Luo Jin,Liang Li,Zhang Jingcheng,Bi Yongzhao,Yang Rui,Sun Baoguo,Zhang Yuyu

Funder

National Natural Science Foundation of China

Beijing Outstanding Talent Training Foundation

Publisher

Elsevier BV

Reference50 articles.

1. Supercritical co2 deodorization of dried pork liver;Abril;Journal of CO₂ Utilization,2023

2. Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman amide I band;Alix;Journal of Molecular Structure,1988

3. Covalent adduct formation between flavor compounds of various functional group classes and the model protein β-Lactoglobulin;Anantharamkrishnan;Journal of Agricultural and Food Chemistry,2020

4. The whole beast: Consumers' perceptions of and willingness-to-eat animal by-products;Bearth;Food Quality and Preference,2021

5. Non-covalent interactions of selected flavors with pea protein: Role of molecular structure of flavor compounds;Bi;Food Chemistry,2022

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