High-intensity ultrasound combined with glycation enhances the thermal stability and in vitro digestion behaviors of myofibrillar protein aqueous solution-Reference-Cited by-同舟云学术

High-intensity ultrasound combined with glycation enhances the thermal stability and in vitro digestion behaviors of myofibrillar protein aqueous solution

Published:2023-11 Issue: Volume:251 Page:126301
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Han Ge,Zhao Siqi,Liu Qian,Xia Xiufang,Chen Qian,Liu Haotian,Kong Baohua

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference62 articles.

1. Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: a review;Wang;Meat Sci.,2022

2. High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution;Chen;Food Chem.,2019

3. Combination of high-intensity ultrasound and hydrogen peroxide treatment suppresses thermal aggregation behaviour of myofibrillar protein in water;Liu;Food Chem.,2022

4. Thermal aggregation properties of whey protein glycated with various saccharides;Liu;Food Hydrocoll.,2013

5. Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles;Li;Food Hydrocoll.,2019

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