ε-Polylysine-mediated enhancement of the structural stability and gelling properties of myofibrillar protein under oxidative stress
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference59 articles.
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1. Myofibril degradation and structural changes in myofibrillar proteins of porcine longissimus muscles during frozen storage;Food Chemistry;2024-03
2. Effects of eugenol on the structure and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress;Food Chemistry: X;2023-12
3. Design and characterization of low salt myofibrillar protein-sugar beet pectin double-crosslinked gels pretreated by ultrasound and konjac glucomannan: Conformational and gelling properties;Food Hydrocolloids;2023-08
4. Characterization and Antibacterial Properties of Egg White Protein Films Loaded with ε-Polylysine: Evaluation of Their Degradability and Application;Foods;2023-06-20
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