Improved gelation functionalities of myofibrillar protein from pale, soft and exudative chicken breast meat by nonenzymatic glycation with glucosamine-Reference-Cited by-同舟云学术

Improved gelation functionalities of myofibrillar protein from pale, soft and exudative chicken breast meat by nonenzymatic glycation with glucosamine

Published:2018-04-14 Issue:8 Volume:53 Page:2006-2014
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Bian Guangliang¹²³⁴,Xue Siwen¹²³⁴,Xu Yujuan¹²³⁴,Xu Xinglian¹²³⁴^ORCID,Han Minyi¹²³⁴

Affiliation:

1. Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing; Nanjing 210095 China

2. Key Laboratory of Animal Products Processing, MOA; Nanjing 210095 China

3. Key Lab of Meat Processing and Quality Control, MOE; Nanjing 210095 China

4. College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Ministry of Agriculture of the People's Republic of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13789/fullpdf

Reference36 articles.

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2. Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat;Chan;Innovative Food Science & Emerging Technologies,2011

3. Food protein-polysaccharide conjugates obtained via the maillard reaction: a review;Oliveira;Critical Reviews in Food Science & Nutrition,2016

4. Incidence and physical properties of PSE chicken meat in a commercial processing plant;Garcia;Revista Brasileira De Ciência Avícola,2010

5. Determination of serum proteins by means of the biuret reaction;Gornall;Journal of Biological Chemistry,1949

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