Effects of actomyosin dissociation on the physicochemical and gelling properties of silver carp myofibrillar protein sol during freeze–thaw cycles
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference35 articles.
1. Quantitative phosphoproteomics analysis of actomyosin dissociation affected by specific site phosphorylation of myofibrillar protein;Cao;LWT - Food Science and Technology,2020
2. Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees;Cao;Food Hydrocolloids,2022
3. Effects and mechanism of antifreeze peptides from silver carp scales on the freeze-thaw stability of frozen surimi;Chen;Food Chemistry,2022
4. Water-soluble myofibrillar protein-pectin complex for enhanced physical stability near the isoelectric point: Fabrication, rheology and thermal property;Chen;International Journal of Biological Macromolecules,2020
5. Effects of different recovered sarcoplasmic proteins on the gel performance, water distribution and network structure of silver carp surimi;Ding;Food Hydrocolloids,2022
Cited by 4 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. Gel properties of refrigerated silver carp surimi sol as affected by cold-induced sol-gel transition and shearing;LWT;2023-12
2. Oxidative behaviour, aggregation and structural properties of silver carp myofibrillar proteins with different molecular states subjected to freeze–thaw process;International Journal of Food Science & Technology;2023-11-22
3. Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies;Trends in Food Science & Technology;2023-08
4. Use of psyllium husk powder: Effects on emulsion stabilised by fish muscle proteins and gel characteristics of fish tofu;International Journal of Food Science & Technology;2023-06-10
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