Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber-Reference-Cited by-同舟云学术

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Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

Published:2018-01 Issue: Volume:74 Page:219-226
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhuang Xinbo,Han Minyi,Bai Yun,Liu Yafu,Xing Lujuan,Xu Xing-lian,Zhou Guang-hong

Funder

National Research Council of Science and Technology

National Program

Opening Project of National Center of Meat Quality and Safety Control

China Agriculture Research System

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference28 articles.

1. Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman amide I band;Alix;Journal of Molecular Structure,1988

2. Health benefits of dietary fiber;Anderson;Nutrition Reviews,2009

3. Raman spectroscopic study of the effects of microbial transglutaminase on heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristics;Chen;Food Research International,2011

4. Physicochemical properties of surimi gels fortified with dietary fiber;Debusca;Food Chemistry,2014

5. Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties;Gibis;Food Hydrocolloids,2015

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