Insight into the effect of ultrasound treatment on the rheological properties of myofibrillar proteins based on the changes in their tertiary structure-Reference-Cited by-同舟云学术

Insight into the effect of ultrasound treatment on the rheological properties of myofibrillar proteins based on the changes in their tertiary structure

Published:2022-07 Issue: Volume:157 Page:111136
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wang Haifeng,Wang Pingya,Shen Qing,Yang Huijuan,Xie Hujun,Huang Min,Zhang Jin,Zhao Qiaoling,Luo Pei,Jin Danping,Wu Jiahui,Jian Shikai,Chen Xi

Funder

Natural Science Foundation of Zhejiang Province

National Key Research and Development Program of China

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

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3. Anvari, M., Tabarsa, M., Cao, R., You, S., Joyner (Melito), H. S., Behnam, S., & Rezaei, M. (2016). Compositional characterization and rheological properties of anionic gum from Alyssum homolocarpum seeds. Food Hydrocolloids. 52, 766-773. 10.1016/j.foodhyd.2015.07.030.

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5. Effect of hydrocolloid on rheology and microstructure of high-protein soy desserts;Arancibia;Journal of Food Science and Technology,2015

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