Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating

Published:2020-10 Issue: Volume:107 Page:105920
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Limei,Xia Minquan,Zhou Yuanhua,Wang Xian,Ma Jing,Xiong Guangquan,Wang Lan,Wang Shaojin,Sun Weiqing

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference33 articles.

1. Suwari gel properties as affected by transglutaminase activator and inhibitors;Benjakul;Food Chemistry,2004

2. Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment – a low-field NMR study;Bertram;Meat Science,2004

3. Direct spectroscopic evidence for competition between thermal molecular agitation and magnetic field in a tetrameric protein in aqueous solution;Calabrò;Physics Letters A,2018

4. Effects of microwave combined with conduction heating on surimi quality and morphology;Cao;Journal of Food Engineering,2018

5. Studies on plasma protein interactions in heat-induced gels by differential scanning calorimetry and FT-Raman spectroscopy;Dàvila;Food Hydrocolloids,2007

Cited by 62 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of psyllium husk powder on the gelation behavior, microstructure, and intermolecular interactions in myofibrillar protein gels from Andrias davidianus;Food Chemistry;2024-11

2. Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds;Food Chemistry;2024-09

3. Modification of myofibrillar protein structural characteristics: Effect of ultrasound-assisted first-stage thermal treatment on unwashed Silver Carp surimi gel;Ultrasonics Sonochemistry;2024-07

4. Changes in properties of myofibrillar protein and myofibrillar protein gel from freshwater fish after low-temperature and high-pressure collaborative treatment;Innovative Food Science & Emerging Technologies;2024-06

5. Low-frequency alternating magnetic field and CaCl2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein;Food Chemistry: X;2024-06

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3