Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy-Reference-Cited by-同舟云学术

Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy

Published:2021-02 Issue: Volume:338 Page:128146
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hu Yunpeng,Zhang Lan,Yi Yuwen,Solangi Iftikhar,Zan Linsen,Zhu Jie^ORCID

Funder

Key Research and Development Projects of Shaanxi Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

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4. Site-specific incorporation of sodium tripolyphosphate into myofibrillar protein from mantis shrimp (Oratosquilla oratoria) promotes protein crosslinking and gel network formation;Chen;Food Chemistry,2020

5. Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water;Chen;Innovative Food Science & Emerging Technologies,2016

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