Gelation properties and thermal gelling mechanism of golden threadfin bream myosin containing CaCl2 induced by high pressure processing-Reference-Cited by-同舟云学术

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Gelation properties and thermal gelling mechanism of golden threadfin bream myosin containing CaCl2 induced by high pressure processing

Published:2019-10 Issue: Volume:95 Page:43-52
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Guo Zebin,Li Zhiyu,Wang Jianyi,Zheng Baodong

Funder

Fujian Agriculture and Forestry University

Education and Research of Fujian Province

Central Guidance on the Development of Local Science and Technology

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

1. Impact of zinc salts on heat-induced aggregation of natural actomyosin from yellow stripe trevally;Arfat;Food Chemistry,2012

2. Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study;Bertram;Journal of Agricultural and Food Chemistry,2006

3. Skim milk protein distribution as a result of very high hydrostatic pressure;Bravo;Food Research International,2015

4. Effect of high pressure on reduced sodium chloride surimi gels;Cando;Food Hydrocolloids,2015

5. The mechanism of high pressure-induced gels of rabbit myosin;Cao;Innovative Food Science & Emerging Technologies,2012

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