Physicochemical properties of natural actomyosin from threadfin bream (Nemipterus spp.) induced by high hydrostatic pressure-Reference-Cited by-同舟云学术

Physicochemical properties of natural actomyosin from threadfin bream (Nemipterus spp.) induced by high hydrostatic pressure

Published:2014-08 Issue: Volume:156 Page:402-407
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhou Aimei,Lin Liying,Liang Yan,Benjakul Soottawat,Shi Xiaoling,Liu Xin

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Effects of high pressure on the myofibrillar proteins of cod and turkey muscle;Angsupanich;Journal of Agricultural and Food Chemistry,1999

2. Cross-linking activity of oxidised tannic acid towards mackerel muscle proteins as affected by protein types and setting temperatures;Balange;Food Chemistry,2010

3. Physicochemical changes in Pacific whiting muscle proteins during iced storage;Benjakul;Journal of Food Science,1997

4. Differences in gelation characteristics of natural actomyosin from two species of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus;Benjakul;Journal of Food Science,2001

5. Effects of heating methods on gel-forming ability of silver carp (Hypophthalmichthys molitrix) surimi;Cao;Journal of Shanghai Fisheries University,2003

Cited by 54 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability;Food Hydrocolloids;2024-08

2. Effects of plasma-activated slightly acidic electrolyzed water on salmon myofibrillar protein: Insights from structure and molecular docking;Food Chemistry: X;2024-06

3. The effects of pressure-based processing technologies on protein oxidation;Food Bioscience;2024-06

4. Various factors affecting the gel properties of surimi: A review;Journal of Texture Studies;2024-06

5. High Hydrostatic Pressure: Influences on Allergenicity, Bioactivities, and Structural and Functional Properties of Proteins from Diverse Food Sources;Foods;2024-03-18