Effects of hydroxyl radical oxidation on physicochemical properties and degradation of chicken myofibrillar protein
Author:
Affiliation:
1. School of Food Science and Technology Shihezi University Shihezi China
Funder
National Natural Science Foundation of China
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17217
Reference39 articles.
1. Effects of protein oxidation on the texture and water-holding of meat: a review
2. Role of calpain system in meat tenderness: A review
3. Calpain-assisted postmortem aging of meat and its detection methods
4. Ultrasound-assisted covalent reaction of myofibrillar protein: The improvement of functional properties and its potential mechanism
5. Influence of oxidation on the susceptibility of purified desmin to degradation by μ-calpain, caspase-3 and -6
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