Effects of oxidative modification on the functional, conformational and gelling properties of myofibrillar proteins from Culter alburnus-Reference-Cited by-同舟云学术

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Effects of oxidative modification on the functional, conformational and gelling properties of myofibrillar proteins from Culter alburnus

Published:2020-11 Issue: Volume:162 Page:1442-1452
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhang Zhongli,Xiong Zhouyi,Lu Sufang,Walayat Noman,Hu Chun,Xiong Hanguo

Funder

Nature Science Foundation of Hubei Province

National Key R&D Program of China

Major Technical Innovation Special Project of Hubei

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference37 articles.

1. Gelation properties and thermal gelling mechanism of golden threadfin bream myosin containing CaCl_2 induced by high pressure processing;Guo;Food Hydrocoll.,2019

2. Diploid hybrid fish derived from the cross between female Bleeker’s yellow tail and male topmouth culter, two cyprinid fishes belonging to different subfamilies;Li;BMC Genet.,2019

3. Effects of high pressure processing on gelation properties and molecular forces of myosin containing deacetylated konjac glucomannan;Li;Food Chem.,2019

4. Role of cryoprotectants in Surimi and factors affecting Surimi gel properties: a review;Walayat;Food Rev. Int.,2020

5. Physicochemical changes of myofibrillar proteins of squid (Argentinus ilex) induced by hydroxyl radical generating system;Nyaisaba;Food Chem.,2019

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3. Carvacrol-loaded nanoemulsions stabilized by soy protein isolate / chitooligosaccharide conjugates inhibited the oxidation and conformational variations of myofibrillar proteins in refrigerated sea bass (Lateolabrax maculatus);Food Chemistry;2024-12

4. Effect of konjac oligosaccharide and Kappa-Carrageenan on oxidative and structural changes in silver carp protein induced by fluctuating storage temperatures;CyTA - Journal of Food;2024-08-27

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