Effects and mechanisms of different κ-carrageenan incorporation forms and ionic strength on the physicochemical and gelling properties of myofibrillar protein-Reference-Cited by-同舟云学术

Effects and mechanisms of different κ-carrageenan incorporation forms and ionic strength on the physicochemical and gelling properties of myofibrillar protein

Published:2024-02 Issue: Volume:257 Page:128659
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Cao Chuanai,Liang Xue,Xu Yining,Kong Baohua,Sun Fangda,Liu Haotian,Zhang Hongwei,Liu Qian,Wang Hao

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

Reference65 articles.

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2. Soluble aggregates of myofibrillar proteins engineered by gallic acid: colloidal structure and resistance to in vitro gastric digestion;Chen;J. Agric. Food Chem.,2022

3. Effects of tea polyphenols on the conformational, functional, and morphological characteristics of beef myofibrillar proteins;Hu;LWT-Food Sci. Technol.,2022

4. Effects of high-intensity ultrasound, high-pressure processing, and high-pressure homogenization on the physicochemical and functional properties of myofibrillar proteins;Xue;Innov. Food Sci. Emerg. Technol.,2018

5. Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels;Jiang;Food Chem.,2020

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