Excessive free radical grafting interferes with the macromolecular association and crystallization of brined porcine myofibrils during heat-set gelatinization-Reference-Cited by-同舟云学术

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Excessive free radical grafting interferes with the macromolecular association and crystallization of brined porcine myofibrils during heat-set gelatinization

Published:2024-01 Issue: Volume:175 Page:113709
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhang Min,He Lichao,Wang Yanbo,Li Chengliang^ORCID,Jin Yongguo,Jin Guofeng,Tang Xiaoyan

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Myofibrillar protein oxidation affects filament charges, aggregation and water-holding;Bao;Meat Science,2017

2. Conformational changes in proteins recovered from jumbo squid (Dosidicus gigas) muscle through pH shift washing treatments;Cortés-Ruiz;Food Chemistry,2016

3. Detection of water variation in rosebuds during hot-air drying by LF-NMR and MRI;Cui;Drying Technology,2020

4. Gel properties of myofibrillar protein as affected by gelatinization and retrogradation behaviors of modified starches with different crosslinking and acetylation degrees;Fan;Food Hydrocolloids,2019

5. Effects of heating rates on the self-assembly behavior and gelling properties of beef myosin;Fang;Journal of the Science of Food and Agriculture,2023

Cited by 1 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. Irradiation-Assisted Enhancement of Foaming and Thermal Gelation Functionality of Liquid Egg White;Foods;2024-04-26

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