Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field-Reference-Cited by-同舟云学术

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Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field

Published:2020-08 Issue: Volume:321 Page:126728
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Xian,Xia Minquan,Zhou Yuanhua,Wang Limei,Feng Xiaolong,Yang Kun,Ma Jing,Li Zhenshun,Wang Lan,Sun Weiqing

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Factors affecting molecular characteristics of whey protein gelation;Boye;International Dairy Journal,1995

2. Direct spectroscopic evidence for competition between thermal molecular agitation and magnetic field in a tetrameric protein in aqueous solution;Calabrò;Physics Letters A,2018

3. Effect of heating rate and protein concentration on gel strength and water loss of muscle protein gels;Camou;Journal of Food Science,1989

4. Effects of microwave combined with conduction heating on surimi quality and morphology;Cao;Journal of Food Engineering,2018

5. The mechanism of high pressure-induced gels of rabbit myosin;Cao;Innovative Food Science & Emerging Technologies,2012

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