Combined effect of ultrasound treatment and κ-carrageenan addition on the enhancement of gelling properties and rheological behavior of myofibrillar protein: An underlying mechanisms study-Reference-Cited by-同舟云学术

Combined effect of ultrasound treatment and κ-carrageenan addition on the enhancement of gelling properties and rheological behavior of myofibrillar protein: An underlying mechanisms study

Published:2024-02 Issue: Volume:257 Page:128569
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Lin Shiwen,Liang Xue,Zhang Jingming,Kong Baohua,Sun Fangda,Cao Chuanai,Zhang Hongwei,Liu Qian

Funder

Science Fund for Distinguished Young Scholars of Heilongjiang Province

National Natural Science Foundation of China

Northeast Agricultural University

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference59 articles.

1. Steady, dynamic, and creep-recovery rheological properties of myofibrillar protein from grass carp muscle;Huang;Food Hydrocoll.,2016

2. Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at different NaCl concentrations;Feng;LWT-Food Sci. Technol.,2018

3. Konjac glucomannan improves the gel properties of low salt myofibrillar protein through modifying protein conformation;Gao;Food Chem.,2022

4. Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters;Feng;Food Hydrocoll.,2024

5. Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage;Jiang;Meat Sci.,2015

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