The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation-Reference-Cited by-同舟云学术

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The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation

Published:2020-09 Issue: Volume:106 Page:105869
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Dai Hongjie,Chen Xueke,Peng Lin,Ma Liang,Sun Yi,Li Lin,Wang Qiang,Zhang Yuhao

Funder

National Key R&D Program of China

National Natural Science Foundation of China

Chongqing Research Program of Basic Research and Frontier Technology

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference59 articles.

1. Degradation of polyphenols during the cocoa drying process;Alean;Journal of Food Engineering,2016

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

3. Dual role (anti- and pro-oxidant) of gallic acid in mediating myofibrillar protein gelation and gel in vitro digestion;Cao;Journal of Agricultural and Food Chemistry,2016

4. Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein;Cao;Food Chemistry,2015

5. Technical note: A simplified procedure for myofibril hydrophobicity determination;Chelh;Meat Science,2006

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