Structural features of myofibrillar fish protein interacting with phosphatidylcholine liposomes-Reference-Cited by-同舟云学术

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Structural features of myofibrillar fish protein interacting with phosphatidylcholine liposomes

Published:2020-11 Issue: Volume:137 Page:109687
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Pinilla Cristian Mauricio Barreto,Brandelli Adriano,López-Caballero María Elvira,Montero Pilar,Gómez-Guillén Maria del Carmen

Funder

Agencia Estatal de Investigación

FEDER

CNPq

CAPES

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Infrared spectroscopy of proteins;Barth;Biochimica et Biophysica Acta -Bioenergetics,2007

2. Liposomes as nanomedical devices;Bozzuto;International Journal of Nanomedicine,2015

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

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

5. Liposome protein corona characterization as a new approach in nanomedicine;Capriotti;Analytical and Bioanalytical Chemistry,2019

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