Effect of Opuntia dillenii polysaccharide on gelling properties of Trichiurus lepturus myobrilar protein
Author:
Funder
Priority Academic Program Development of Jiangsu Higher Education Institutions
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference27 articles.
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1. Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: The effect of Astragalus polysaccharide;International Journal of Biological Macromolecules;2023-06
2. A Study on the Time–Effect and Dose–Effect Relationships of Polysaccharide from Opuntia dillenii against Cadmium-Induced Liver Injury in Mice;Foods;2022-05-04
3. Advantages of liquid nitrogen freezing in long‐term frozen preservation of hairtail ( Trichiurus haumela ): Enzyme activity, protein structure, and tissue structure;Journal of Food Process Engineering;2021-06-28
4. Effects of deproteinization on rheological properties of polysaccharides from Rosa acicularis ‘Lu He’ and Rosa acicularis Lindl fruits;Journal of Food Measurement and Characterization;2021-02-15
5. Incorporation of Opuntia spp. into Food Systems;Opuntia spp.: Chemistry, Bioactivity and Industrial Applications;2021
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