Physicochemical properties, protein conformation, and aggregate morphology of heated myosin from Hypophthalmichthys molitrix and Nemipterus virgatus mixtures-Reference-Cited by-同舟云学术

Physicochemical properties, protein conformation, and aggregate morphology of heated myosin from Hypophthalmichthys molitrix and Nemipterus virgatus mixtures

Published:2020-11-03 Issue:4 Volume:1 Page:473-483
ISSN:2643-8429
Container-title:Food Frontiers
language:en
Short-container-title:Food Frontiers

Author:

Yi Shumin¹^ORCID,Ye Beibei¹,Li Jianrong¹,Wang Wei¹,Li Xuepeng¹

Affiliation:

1. College of Food Science and Technology Bohai University National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou Liaoning China

Funder

Natural Science Foundation of Liaoning Province

National Natural Science Foundation of China

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fft2.52

Reference44 articles.

1. Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technology

2. Comparison of Protein Surface Hydrophobicity Measured at Various pH Values Using Three Different Fluorescent Probes

3. Cross-linking activity of oxidised tannic acid towards mackerel muscle proteins as affected by protein types and setting temperatures

4. Atomic Force Microscope

5. Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts

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