Tracking protein aggregation behavior and molecular interactions induced by conformational alterations in the formation of myofibrillar protein-Abelmoschus manihot gum mixed gels during heating process
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Reference72 articles.
1. Effects and mechanisms of different κ-carrageenan incorporation forms and ionic strength on the physicochemical and gelling properties of myofibrillar protein;Cao;International Journal of Biological Macromolecules,2024
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3. Effect of different κ-carrageenan incorporation forms on the gel properties and in vitro digestibility of frankfurters;Cao;Food Hydrocolloids,2022
4. Elucidation of interactions between myofibrillar proteins and κ-carrageenan as mediated by NaCl level: Perspectives on multiple spectroscopy and molecular docking;Cao;International Journal of Biological Macromolecules,2023
5. Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel;Cen;Food Chemistry,2022
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