Manipulating interfacial behaviour and emulsifying properties of myofibrillar proteins by L‐Arginine at low and high salt concentration-Reference-Cited by-同舟云学术

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Manipulating interfacial behaviour and emulsifying properties of myofibrillar proteins by L‐Arginine at low and high salt concentration

Published:2020-09-08 Issue:2 Volume:56 Page:999-1012
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Guo Xiuyun¹²,Zhang Yawei¹²^ORCID,Jamali Muneer Ahmed³,Peng Zengqi¹²

Affiliation:

1. College of Food Science and Technology National Center of Meat Quality and Safety Control Nanjing Agricultural University Nanjing210095China

2. Synergetic Innovation Center of Food Safety and Nutrition Nanjing China

3. Department of Animal Products Technology Sindh Agriculture University Tandojam Pakistan

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14752

Reference58 articles.

1. Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman Amide I band

2. Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions

3. Flocculation of protein-stabilized oil-in-water emulsions

4. Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine

5. DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTION

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1. 3D printed emulsion based on arginine-myofibrillar protein;Journal of Food Engineering;2024-08

2. Role of polyphenols conjugation to glycated myofibrillar protein in manipulating the emulsifying behaviors of flaxseed oil emulsion;LWT;2024-06

3. Critical Review of Techniques for Food Emulsion Characterization;Applied Sciences;2024-01-26

4. Aspartic acid/arginine enhance the stability of gelatin emulsions;Journal of Food Engineering;2024-01

5. A novel strategy for improving the stability of myofibrillar protein emulsions at low ionic strength using high-intensity ultrasound combined with non-enzymatic glycation;Ultrasonics Sonochemistry;2023-12

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