Use of l-arginine-assisted ultrasonic treatment to change the molecular and interfacial characteristics of fish myosin and enhance the physical stability of the emulsion-Reference-Cited by-同舟云学术

Use of l-arginine-assisted ultrasonic treatment to change the molecular and interfacial characteristics of fish myosin and enhance the physical stability of the emulsion

Published:2021-04 Issue: Volume:342 Page:128314
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Shi Tong,Liu Hui,Song Teng,Xiong Zhiyu,Yuan Li,McClements David Julian,Jin Wengang,Sun Quancai^ORCID,Gao Ruichang^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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3. Structural characterization of globulin from common buckwheat (Fagopyrum esculentum moench) using circular dichroism and Raman spectroscopy;Choi;Food Chemistry,2007

4. Effects of L-arginine and L-histidine on heat-induced aggregation of fish myosin: Bighead carp (Aristichthys nobilis);Gao;Food Chemistry,2019

5. Differences in the effects of solution additives on heat- and refolding-induced aggregation;Hamada;Biotechnology Progress,2008

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