Effects of ultrasound on structure and functional properties of mussel (Mytilus edulis ) protein isolates-Reference-Cited by-同舟云学术

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Effects of ultrasound on structure and functional properties of mussel (Mytilus edulis ) protein isolates

Published:2018-08 Issue:8 Volume:42 Page:e13690
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Yu Cuiping¹,Wu Fan¹,Cha Yue¹,Qin Yuting¹,Du Ming¹^ORCID

Affiliation:

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

Funder

National Natural Science Foundation of China

Basic Research Program of Liaoning Education Department

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13690/fullpdf

Reference56 articles.

1. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;Journal of Food Engineering,2012

2. Functional and electrophoretic characteristics of succinylated peanut flour protein;Beuchat;Journal of Agricultural and Food Chemistry,1977

3. Probing structural features of water-insoluble proteins by front-face fluorescence;Bonomi;Analytical Biochemistry,2004

4. Isolation, characterization, and expression analysis of three actin genes in the New Zealand black-footed abalone, Haliotis Iris;Bryant;Marine Biotechnology,2006

5. The effects of high-intensity ultrasound on the structural and functional properties of α-Lactalbumin, β-Lactoglobulin and their mixtures;Chandrapala;Food Research International,2012

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