Stability of native/thermally denatured myofibrillar protein particles: Improvement with decreasing pH-Reference-Cited by-同舟云学术

Stability of native/thermally denatured myofibrillar protein particles: Improvement with decreasing pH

Published:2023-07 Issue: Volume:140 Page:108628
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Mengman,Li Yan,Ma Chaowei,Zhang Zhiguo,Guo Liping,Huang Ming,Sun Jingxin

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference36 articles.

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3. Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating;Chen;Food Hydrocolloids,2018

4. Effect of thermal treatment on the enzymatic hydrolysis of chicken proteins;Cui;Innovative Food Science & Emerging Technologies,2009

5. Oxidation of myofibrillar proteins induced by peroxyl radicals: Role of oxidizable amino acids;Dorta;Food Research International,2019

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