Effects of different ultrasound power on physicochemical property and functional performance of chicken actomyosin-Reference-Cited by-同舟云学术

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Effects of different ultrasound power on physicochemical property and functional performance of chicken actomyosin

Published:2018-07 Issue: Volume:113 Page:640-647
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zou Ye,Xu Pingping,Wu Haihong,Zhang Muhan,Sun Zhilan,Sun Chong,Wang Daoying,Cao Jinxuan,Xu Weimin

Funder

National Natural Science Foundation of China

China Agriculture Research System

Jiangsu Academy of Agricultural Sciences

Technology Special Projects of Northern Jiangsu

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference45 articles.

1. Applications and potential of ultrasonics in food processing;Knorr;Trends Food Sci. Technol.,2004

2. Effect of ultrasound on the technological properties and bioactivity of food: a review;Soria;Trends Food Sci. Technol.,2010

3. Effect of acoustic parameters on the cavitation behavior of SonoVue microbubbles induced by pulsed ultrasound;Lin;Ultrason. Sonochem.,2017

4. Applications of ultrasound in analysis, processing and quality control of food: a review;Awad;Food Res. Int.,2012

5. Protein hydrolysate from turkey meat and optimization of its antioxidant potential by response surface methodology;Wang;Poult. Sci.,2017

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