Effect of High Intensity Ultrasound on the Gel and Structural Properties ofCtenopharyngodon idellusMyofibrillar Protein-Reference-Cited by-同舟云学术

Effect of High Intensity Ultrasound on the Gel and Structural Properties ofCtenopharyngodon idellusMyofibrillar Protein

Published:2016-05-28 Issue:1 Volume:41 Page:e12288
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:Journal of Food Biochemistry

Author:

Wen Qing-Hui¹,Tu Zong-Cai²¹,Zhang Lu²,Wang Hui¹,Chang Hai-Xia¹

Affiliation:

1. State key Laboratory of Food Science and Technology; Nanchang University; Nanchang Jiangxi China

2. Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science; Jiangxi Normal University; Nanchang Jiangxi China

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12288/fullpdf

Reference35 articles.

1. Effect of zinc sulphate on gelling properties of phosphorylated protein isolate from yellow stripe trevally;Arfat;Food Chem.,2013

2. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;J. Food Eng.,2012

3. Applications of ultrasound in analysis, processing and quality control of food: A review;Awad;Food Res. Int.,2012

4. Structural and functional changes in ultrasonicated bovine serum albumin solutions;Gülseren;Ultrason. Sonochem.,2007

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