Stabilization of myoglobin from different species (produced by cellular agriculture) using food-grade natural and synthetic antioxidants-Reference-Cited by-同舟云学术

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Stabilization of myoglobin from different species (produced by cellular agriculture) using food-grade natural and synthetic antioxidants

Published:2024-02 Issue: Volume:178 Page:113965
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chung Cheryl^ORCID,Baier Stefan,McClements David Julian,Decker Eric Andrew

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Functional properties of isolated porcine blood proteins;Alvarez;International Journal of Food Science and Technology,2009

2. Accurate estimation of isoelectric point of protein and peptide based on amino acid sequences;Audain;Bioinformatics,2016

3. Metmyoglobin reducing activity;Bekhit;Meat Science,2005

4. Beyond-Meat. (2020). Beyond Burger. https://www.beyondmeat.com/products/the-beyond-burger/.

5. ChemSpider. (2020). Antioxidant Properties. Royal Society of Chemistry. Retrieved April 2020 from https://www.chemspider.com.

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