Improvement of myofibrillar protein gel strength ofScomberomorus niphoniusby riboflavin under UVA irradiation-Reference-Cited by-同舟云学术

Improvement of myofibrillar protein gel strength ofScomberomorus niphoniusby riboflavin under UVA irradiation

Published:2020-02-20 Issue:4 Volume:51 Page:601-611
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

He Baoyu¹,Shi Yixin¹,Jin Meiran¹,Pu Yuan¹,Dong Xiuping¹^ORCID,Yu Chenxu²,Qi Hang¹^ORCID

Affiliation:

1. School of Food Science and TechnologyDalian Polytechnic University, National Engineering Research Center of Seafood Dalian China

2. Department of Agricultural and Biosystems EngineeringIowa State University Ames Iowa

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12513

Reference47 articles.

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4. Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts

5. Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion

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1. Effects of Dietary Riboflavin Supplementation on the Growth Performance, Body Composition and Anti-Oxidative Capacity of Coho Salmon (Oncorhynchus kisutch) Post-Smolts;Animals;2022-11-20

2. UV irradiation improved gel properties and chill‐stored stability of surimi gel;International Journal of Food Science & Technology;2022-07-02

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4. Synergistic effects of UVA irradiation and phlorotannin extracts of Laminaria japonica on properties of grass carp myofibrillar protein gel;Journal of the Science of Food and Agriculture;2020-11-10