Quinoa protein Pickering emulsion improves the freeze-thaw stability of myofibrillar protein gel: Maintaining protein composition, structure, conformation and digestibility and slowing down protein oxidation-Reference-Cited by-同舟云学术

Quinoa protein Pickering emulsion improves the freeze-thaw stability of myofibrillar protein gel: Maintaining protein composition, structure, conformation and digestibility and slowing down protein oxidation

Published:2023-12 Issue: Volume:253 Page:126682
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Feng Xiao,Cen Kaiyue,Yu Xi,Huang Caoxing,Yang Wei,Yang Yuling,Tang Xiaozhi

Funder

National Natural Science Foundation of China

Key Research and Development Project of Hainan Province

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference41 articles.

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4. Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles;Xia;Meat Sci.,2009

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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