Gel properties and thermal gelling mechanism in myofibrillar protein of grass carp ( <i>Ctenopharyngodon idellus</i> ) under the synergistic effects of radio frequency combined with magnetic field-Reference-Cited by-同舟云学术

Gel properties and thermal gelling mechanism in myofibrillar protein of grass carp ( Ctenopharyngodon idellus ) under the synergistic effects of radio frequency combined with magnetic field

Published:2022-03-12 Issue:4 Volume:87 Page:1662-1671
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wang Limei¹,Yang Kun¹^ORCID,Wang Xian¹,Wu Di¹,You Xiaopeng¹,Ma Jing¹,Zhang Yunhua²,Xiong Guangquan³,Wang Lan³,Sun Weiqing¹^ORCID

Affiliation:

1. College of Life Science Yangtze University Jingzhou P. R. China

2. School of Mechanical Engineering Yangtze University Jingzhou P. R. China

3. Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan P. R. China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16103

Reference33 articles.

1. Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman Amide I band

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

3. Gallic Acid-Aided Cross-Linking of Myofibrillar Protein Fabricated Soluble Aggregates for Enhanced Thermal Stability and a Tunable Colloidal State

4. Water-soluble myofibrillar protein–pectin complex for enhanced physical stability near the isoelectric point: Fabrication, rheology and thermal property

5. Gel properties of myofibrillar protein as affected by gelatinization and retrogradation behaviors of modified starches with different crosslinking and acetylation degrees

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