Structural properties and emulsification of myofibrillar proteins from hairtail (Trichiurus haumela) at different salt ions-Reference-Cited by-同舟云学术

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Structural properties and emulsification of myofibrillar proteins from hairtail (Trichiurus haumela) at different salt ions

Published:2023-12 Issue: Volume:253 Page:127598
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Huang Xianglan,Cui Yaqing,Shi Linfan,Yang Shen,Qiu Xujian,Hao Gengxin,Zhao Yongqiang,Liu Shuji,Liu Zhiyu,Weng Wuyin,Ren Zhongyang

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference47 articles.

1. Comparative studies on the physicochemical and volatile flavour properties of traditional deep fried and circulating-air fried hairtail (Trichiurus lepturus);Yixuan;Foods,2022

2. Myofibrillar protein structure and gel properties of Trichiurus Haumela surimi subjected to high pressure or high pressure synergistic heat;Chen;Food Bioproc. Tech.,2020

3. Effect of high intensity ultrasound on the gel and structural properties of Ctenopharyngodon idellus myofibrillar protein;Wen;J. Food Biochem.,2017

4. Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein;Gao;Food Hydrocoll.,2022

5. Functional ingredients for poultry meat products;Petracci;Trends Food Sci. Technol.,2013

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