Mechanism of plasma-activated water promoting the heat-induced aggregation of myofibrillar protein from silver carp (Aristichthys Nobilis)-Reference-Cited by-同舟云学术

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Mechanism of plasma-activated water promoting the heat-induced aggregation of myofibrillar protein from silver carp (Aristichthys Nobilis)

Published:2024-01 Issue: Volume:91 Page:103555
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Li Mengzhe,Wang Xin,Shi Tong,Xiong Zhiyu,Jin Wengang,Bao Yulong,Monto Abdul Razak,Yuan Li,Gao Ruichang

Funder

Natural Science Foundation of Jiangsu Province

Postdoctoral Research Foundation of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference47 articles.

1. Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures;Bao;Meat Science,2016

2. Physicochemical changes in pacific whiting muscle proteins during iced storage;Benjakul;Journal of Food Science,1997

3. Improvement of enzymatic cross-linking of ovalbumin and ovotransferrin induced by transglutaminase with heat and reducing agent pretreatment;Chen;Food Chemistry,2023

4. Raman spectroscopic study of the effects of microbial transglutaminase on heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristics;Chen;Food Research International,2011

5. Effects of dielectric barrier discharge cold plasma on structure, surface hydrophobicity and allergenic properties of shrimp tropomyosin;Cheng;Food Chemistry,2023

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1. The beeswax-based fish oil oleogels adjusting the stabilization mechanism and lipid digestion of bi-layer emulsions: Spatial conformation and molecular interaction;Food Hydrocolloids;2025-01

2. Effect of α-tocopherol, soybean oil, and glyceryl monostearate oleogel on gel properties and the in-vitro digestion of low-salt silver carp (Hypophthalmichthys molitrix) surimi;Food Chemistry;2024-12

3. Elucidating the formation of the uniform “glass-like” texture in dried-bonito during processing based on microstructure and protein properties;Food Chemistry;2024-11

4. The underlying mechanism between emulsification stability and in vitro digestion in golden pompano (Trachinotus ovatus) myofibrillar protein-fish oil oleogel emulsion under ultrasonic treatments;Food Hydrocolloids;2024-09

5. Insights into Cold Plasma Treatment on the Cereal and Legume Proteins Modification: Principle, Mechanism, and Application;Foods;2024-05-14

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