The effect of high‐pressure homogenization on rabbit myofibrillar proteins in dilute sodium chloride solutions: weak ionic shielding promotes the depolymerisation-Reference-Cited by-同舟云学术

The effect of high‐pressure homogenization on rabbit myofibrillar proteins in dilute sodium chloride solutions: weak ionic shielding promotes the depolymerisation

Published:2023-02 Issue:3 Volume:58 Page:1138-1149
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Su Chang¹^ORCID,He Zhifei¹²³,Li Hongjun¹²³

Affiliation:

1. College of Food Science, Southwest University No. 2 Tiansheng Road, Beibei District Chongqing 400715 China

2. Chongqing Engineering Research Center of Regional Food No. 2 Tiansheng Road, Beibei District Chongqing 400715 China

3. Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing No. 2 Tiansheng Road, Beibei District Chongqing 400715 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16257

Reference36 articles.

1. Functional Analysis of the Chicken Sarcomeric Myosin Rod: Regulation of Dimerization, Solubility, and Fibrillogenesis.

2. Advances in converting of meat protein into functional ingredient via engineering modification of high pressure homogenization

3. Modeling of the salt effects on hydrophobic adsorption equilibrium of protein

4. Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions

5. Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water

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