Effect of irradiation modification on conformation and gelation properties of pork myofibrillar and sarcoplasmic protein-Reference-Cited by-同舟云学术

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Effect of irradiation modification on conformation and gelation properties of pork myofibrillar and sarcoplasmic protein

Published:2018-11 Issue: Volume:84 Page:181-192
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Chengliang,He Lichao,Ma Sumin,Wu Wenmin,Yang Haiyan,Sun Xiuxiu,Peng An,Wang Lujie,Jin Guofeng,Zhang Jianhao,Jin Yongguo,Ma Meihu

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

1. Responsive gels formed by the spontaneous self-assembly of peptides into polymeric beta-sheet tapes;Aggeli;Nature,1997

2. Analysis of volatile components and the sensory characteristics of irradiated raw pork;Ahn;Meat Science,2000

3. Mechanisms and prevention of off-odor production and color changes in irradiated meat;Ahn,2004

4. Microbiological safety of radappertized beef;Anellis;Journal of Food Protection,1979

5. Change in the enzymaticdual function of the peroxiredoxin protein by gamma irradiation;An;Radiation Physics and Chemistry,2012

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