Structures and properties of chicken myofibrillar protein gel induced by microwave heating-Reference-Cited by-同舟云学术

Structures and properties of chicken myofibrillar protein gel induced by microwave heating

Published:2020-01-27 Issue:7 Volume:55 Page:2691-2699
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Wei Sumeng¹^ORCID,Yang Yuling¹,Feng Xiao¹,Li Shanshan¹,Zhou Lei¹^ORCID,Wang Jingyu²,Tang Xiaozhi¹^ORCID

Affiliation:

1. College of Food Science and Engineering Collaborative Innovation Centre for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing210023China

2. Fuyang Normal University Fuyang 236037 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14522

Reference35 articles.

1. Microwave-enhanced folding and denaturation of globular proteins

2. β-Lactoglobulin Hydrolysis. 2. Peptide Identification, SH/SS Exchange, and Functional Properties of Hydrolysate Fractions Formed by the Action of Plasmin

3. Effects of microwave combined with conduction heating on surimi quality and morphology

4. Catalytic effect of transglutaminase mediated by myofibrillar protein crosslinking under microwave irradiation

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