Characteristic stable structure of the myosin rod in dark muscle of yellowtail kingfish ( <i>Seriola aureovittata</i> )-Reference-Cited by-同舟云学术

Characteristic stable structure of the myosin rod in dark muscle of yellowtail kingfish ( Seriola aureovittata )

Published:2022-11 Issue:12 Volume:57 Page:7917-7928
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Liu Yu¹²,Wang Zheming¹²,Huang Yizhen¹²,Konno Kunihiko¹²,Tong Tianjian³,Yu Chenxu³,Zhu Beiwei¹²,Dong Xiuping¹²^ORCID

Affiliation:

1. Academy of Food Interdisciplinary Science School of Food Science and Technology, Dalian Polytechnic University Dalian 116034 Liaoning China

2. National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing Dalian 116034 Liaoning China

3. Department of Agricultural and Biosystems Engineering Iowa State University Ames Iowa 50011 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16146

Reference39 articles.

1. Microwave irradiation promotes aggregation behavior of myosin through conformation changes

2. Compact Structure Patterns in Proteins

3. Changes in Myosin from Silver Carp (Hypophthalmichthys molitrix) under Microwave-Assisted Water Bath Heating on a Multiscale

4. The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation

5. Effects of pectin/chitosan composite and bi-layer coatings combined with Artemisia dracunculus essential oil on the mackerel’s shelf life

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