ALTERATIONS OF MUSCLE PROTEIN FUNCTIONALITY BY OXIDATIVE AND ANTIOXIDATIVE PROCESSES-Reference-Cited by-同舟云学术

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ALTERATIONS OF MUSCLE PROTEIN FUNCTIONALITY BY OXIDATIVE AND ANTIOXIDATIVE PROCESSES

Published:1995-07 Issue:2 Volume:6 Page:139-160
ISSN:1046-0756
Container-title:Journal of Muscle Foods
language:en
Short-container-title:J Muscle Foods

Author:

XIONG Y.L.,DECKER E.A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1995.tb00563.x/fullpdf

Reference29 articles.

1. Conversion of Amino Acid Residues in Proteins and Amino Acid Homopolymers to Carbonyl Derivatives by Metal-catalyzed Oxidation Reactions

2. The Reaction of Myosin with Malonaldehyde

3. Chemical, physical, and functional properties of oxidized turkey white muscle myofibrillar proteins

4. Fluorescent products from reaction of peroxidizing polyunsaturated fatty acids with phosphatidyl ethanolamine and phenylalanine

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2. Insight into the protein oxidation impact on the surface properties of myofibrillar proteins from bighead carp;Food Chemistry;2023-06

3. Effects of hydroxyl radical oxidation on physicochemical properties and degradation of chicken myofibrillar protein;Journal of Food Processing and Preservation;2022-10-05

4. Muscle Protein Oxidation and Functionality: A Global View of a Once-Neglected Phenomenon;Meat and Muscle Biology;2022-08-13

5. Impact of salt content and hydrogen peroxide-induced oxidative stress on protein oxidation, conformational/morphological changes, and micro-rheological properties of porcine myofibrillar proteins;Food Chemistry;2022-02

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