Myofibrillar protein can form a thermo‐reversible gel through elaborate deamidation using protein‐glutaminase-Reference-Cited by-同舟云学术

Myofibrillar protein can form a thermo‐reversible gel through elaborate deamidation using protein‐glutaminase

Published:2022-11-07 Issue:6 Volume:103 Page:3118-3128
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Zhang Lingying¹²,Chen Xing¹²^ORCID,Wang Yue¹²,Xu Xinglian³^ORCID,Zhou Peng¹²^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China

2. School of Food Science and Technology Jiangnan University Wuxi China

3. Key Laboratory of Meat Processing and Quality Control, Ministry of Education and College of Food Science and Technology Nanjing Agricultural University Nanjing China

Funder

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12287

Reference60 articles.

1. Hydrogels for biomedical applications

2. Adaptable Hydrogel Networks with Reversible Linkages for Tissue Engineering

3. Thermoresponsive Protein-Engineered Coiled-Coil Hydrogel for Sustained Small Molecule Release

4. Self-assembly of stimuli-responsive coiled-coil fibrous hydrogels

5. Functional biopolymers produced by biochemical technology considering applications in food engineering

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