Analysis of structural composition and antioxidant activity of traditional fermented sour meat peptides-Reference-Cited by-同舟云学术

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Analysis of structural composition and antioxidant activity of traditional fermented sour meat peptides

Published:2024-12 Issue: Volume:460 Page:140697
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Meng Dezhen,Zhao Lijun,Zhu Yaodi,Sun Lingxia,Li Miaoyun,Wu Huilin,Liang Dong,Liu Yanxia,Ma Yangyang,Zhao Gaiming,Liu Shijie

Funder

Ministry of Agriculture and Rural Affairs of the People's Republic of China

Education Department of Henan Province

Department of Science and Technology of Henan Province

Publisher

Elsevier BV

Reference43 articles.

1. Effect of different hydrolysis methods on composition and functional properties of fish protein hydrolysate obtained from bigeye tuna waste;Abd El-Rady;International Journal of Food Science & Technology,2023

2. Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins;Badii;Food Hydrocolloids,2006

3. Raman spectroscopic study of the effects of microbial transglutaminase on heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristics;Chen;Food Research International,2011

4. Extraction, derivatization and antioxidant activity of cucumber polysaccharide;Chen;International Journal of Biological Macromolecules,2019

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