Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions-Reference-Cited by-同舟云学术

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Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions

Published:2016-07 Issue: Volume:85 Page:1-9
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chen Xing,Xu Xinglian,Han Minyi,Zhou Guanghong,Chen Conggui,Li Peijun

Funder

National Natural Science Foundation of China

China Agricultural Research System

Research and Innovation Project for Graduates of Jiangsu Province

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Functional analysis of the chicken sarcomeric myosin rod: Regulation of dimerization, solubility, and fibrillogenesis;Bandman;Cell Structure and Function,1997

2. Effect of high pressure on reduced sodium chloride surimi gels;Cando;Food Hydrocolloids,2015

3. Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein;Cao;Food Chemistry,2015

4. The mechanism of high pressure-induced gels of rabbit myosin;Cao;Innovative Food Science & Emerging Technologies,2012

5. Effect of high-pressure processing on myofibrillar protein structure;Chapleau;Journal of the Science of Food and Agriculture,2004

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