Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline types-Reference-Cited by-同舟云学术

Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline types

Published:2023-02 Issue: Volume:164 Page:112443
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wang Qingling,Luan Yi,Tang Ziwei,Li Zhikun,Gu Chen,Liu Rui,Ge Qingfeng,Yu Hai,Wu Mangang

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman amide I band;Alix;Journal of Molecular Structure,1988

2. Effects of protein oxidation on the texture and water-holding of meat: A review;Bao;Critical Reviews in Food Science and Nutrition,2019

3. Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability;Cao;Food Hydrocolloids,2022

4. Effects of quinoa protein pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel;Cen;Food Chemistry,2022

5. A simplified procedure for myofibril hydrophobicity determination;Chelh;Meat Science,2006

Cited by 14 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. Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extracts;Food Chemistry: X;2024-12

2. Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type;Food Chemistry;2024-11

3. Incorporation of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviour, and microstructure of low-salt myofibrillar protein gels: Perspective on phase transition.;Food Chemistry;2024-11

4. Structure, characterization, and application of a novel thermoreversible emulsion gel fabricated by citrate agar;International Journal of Biological Macromolecules;2024-10

5. Recent progress on Pickering emulsion stabilized essential oil added biopolymer-based film for food packaging applications: A review;International Journal of Biological Macromolecules;2024-06