Ameliorative effects of L-arginine? On heat-induced phase separation of Aristichthys nobilis myosin are associated with the absence of ordered secondary structures of myosin

Author:

Shi Tong,Xiong Zhiyu,Liu Huijie,Jin Wengang,Mu Jianlou,Yuan Li,Sun Quancai,McClements David Julian,Gao Ruichang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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4. Mapping the complex phase behaviors of aqueous mixtures of κ-carrageenan and type B gelatin;Cao;Journal of Physical Chemistry B,2015

5. Carvajal, P. A., Lanier, T. C., & Macdonald G. A. (2005). Stabilization of proteins in surimi. In Surimi and Surimi Seafood (2nd); Park, J.W., Eds.; CRC Press: Boca Raton, 2005; pp 166-168.

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