Underlying the mechanisms of incorporation of κ-carrageenan on the formation of low-salt myofibrillar protein gels during heating process: Perspective on the dynamic changes of protein structures and molecular interactions-Reference-Cited by-同舟云学术

Underlying the mechanisms of incorporation of κ-carrageenan on the formation of low-salt myofibrillar protein gels during heating process: Perspective on the dynamic changes of protein structures and molecular interactions

Published:2024-10 Issue: Volume:155 Page:110205
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Cao Chuanai,Zhang Jingming,Kong Baohua,Sun Fangda,Zhang Hongwei^ORCID,Liu Qian

Funder

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference58 articles.

1. Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods;Cao;Meat Science,2021

2. Microwave irradiation promotes aggregation behavior of myosin through conformation changes;Cao;Food Hydrocolloids,2019

3. 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

4. Effect of different κ-carrageenan incorporation forms on the gel properties and in vitro digestibility of frankfurters;Cao;Food Hydrocolloids,2022

5. Elucidation of interactions between myofibrillar proteins and κ-carrageenan as mediated by NaCl concentration: Perspectives on multiple spectroscopy and molecular docking;Cao;International Journal of Biological Macromolecules,2023

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1. Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation;Meat Science;2024-11