Improving gelling properties of myofibrillar proteins incorporating with cellulose micro/nanofibres-Reference-Cited by-同舟云学术

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Improving gelling properties of myofibrillar proteins incorporating with cellulose micro/nanofibres

Published:2022-03-02 Issue:6 Volume:57 Page:3428-3439
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Wang Peng¹,Li Yan¹,Qu Yujiao²,Wang Baowei¹,Sun Jingxin¹³^ORCID,Miao Chunwei¹,Huang Ming⁴,Huang He⁵,Zhang Congxiang⁶

Affiliation:

1. College of Food Science & Engineering Shandong Research Center for Meat Food Quality Control Qingdao Agricultural University Qingdao 266109 China

2. College of Chemical & Pharmaceutical Sciences Qingdao Agricultural University Qingdao 266109 China

3. Qingdao Special Food Research Institute Qingdao 266109 China

4. National R&D Branch Center for Poultry Meat Processing Technology Huangjiaoshou Food Sci. & Tech. Co., Ltd. Nanjing 211226 China

5. Newhope Liuhe Group Co., Ltd. Qingdao 266000 China

6. Lvyuan Food Co., Ltd. Jining 272000 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15667

Reference39 articles.

1. Formation of hydrogels from cellulose nanofibers

2. Interaction study of dietary fibers (pectin and cellulose) with meat proteins using bioinformatics analysis: An In-Silico study

3. Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein

4. Dispersion Properties of Nanocellulose: A Review

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

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1. Effect of cellulose nanofibrils on formation, interactions and gelation properties of chickpea protein isolate emulsion gels;Food Hydrocolloids;2024-11

2. Dietary inulin supplementation improves the physicochemical and gel properties of duck myofibrillar protein: Insights into the effect of muscle fiber types;Food Hydrocolloids;2024-05

3. Fibrous cellulose improves the strength and water retention of heat-induced myofibrillar protein gel by microstructure enhancement;Food Hydrocolloids;2024-02

4. Properties of co-gel between Tenebrio Molitor larvae protein and myofibrillar protein induced by transglutaminase;Food Chemistry;2024-01

5. Effects of Tenebrio molitor protein emulsion on the properties, and structure of myofibrillar protein gel;LWT;2023-11

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