Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lecithin at various ionic strengths-Reference-Cited by-同舟云学术

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Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lecithin at various ionic strengths

Published:2018-09 Issue: Volume:82 Page:135-143
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Xia Wenyin,Ma Liang,Chen Xueke,Li Xiaoyi,Zhang Yuhao

Funder

National Key R&D Program of China

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Chongqing Research Program of Basic Research and Frontier Technology

Foundation for University Talents by Educational Commission of Chongqing, China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

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2. Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins;Arroyo-Maya;Food Chemistry,2016

3. Functionality of muscle proteins in gelation mechanisms of structured meat products;Asghar;Critical Reviews in Food Science and Nutrition,1985

4. Emulsifying properties of oxidatively stressed myoﬁbrillar protein emulsion gels prepared with (-)-epigallocatechin-3-gallate and nacl;Chen;Journal of Agricultural and Food Chemistry,2017

5. Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation;Chin;Meat Science,2009

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