Improved solubility and stability of carp myosin by conjugation with alginate oligosaccharide
Author:
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Reference22 articles.
1. FISH AND KRILL PROTEIN: Processing Technology
2. Biochemical, Microbiological, and Sensory Changes of Sea Bass (Lateolabrax japonicus) under Partial Freezing and Refrigerated Storage
3. Preparation of Neoglycoprotein from Carp Myofibrillar Protein by Maillard Reaction with Glucose: Biochemical Properties and Emulsifying Properties
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1. Production of alginate oligosaccharides and their plant growth-promoting activity: Effect of ionizing radiation processing;Handbook of Natural Polymers, Volume 2;2024
2. Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteins;Critical Reviews in Food Science and Nutrition;2023-05-15
3. Comparison of Maillard-Type Glycated Collagen with Alginate Oligosaccharide and Glucose: Its Characterization, Antioxidant Activity, and Cytoprotective Activity on H2O2-Induced Cell Oxidative Damage;Foods;2022-08-08
4. Characterization of silver carp myosin glycated with phosphorylated konjac oligo‐glucomannan;Journal of the Science of Food and Agriculture;2021-05-08
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