Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review-Reference-Cited by-同舟云学术

Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review

Published:2020-11-10 Issue:1 Volume:20 Page:458-500
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Xu Yujuan¹,Xu Xinglian¹^ORCID

Affiliation:

1. Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu P.R. China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12665

Reference200 articles.

1. Process efficiency in polymer extrusion: Correlation between the energy demand and melt thermal stability

2. Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins

3. DEPENDENCE OF THERMAL PROPERTIES AS WELL AS NETWORK MICROSTRUCTURE AND RHEOLOGY ON PROTEIN CONCENTRATION FOR OVALBUMIN AND VICILIN