Influence of biofilm surface layer protein A (BslA) on the gel structure of myofibril protein from chicken breast-Reference-Cited by-同舟云学术

Influence of biofilm surface layer protein A (BslA) on the gel structure of myofibril protein from chicken breast

Published:2017-06-06 Issue:14 Volume:97 Page:4712-4720
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Ullah Niamat¹²,Wang Xuejiao¹,Chen Lin¹,Xu Xinglian³,Li Zhixi¹,Feng Xianchao¹

Affiliation:

1. College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi China

2. Department of Human Nutrition; The University Of Agriculture Peshawar; Khyber Pakhtunkhwa Pakistan

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

Funder

National Natural Science Fund for Young Scholars

Publisher

Wiley

Subject

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

Reference39 articles.

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3. Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan;Chen;Food Hydrocolloids,2014

4. Factors Influencing gel formation by myofibrillar proteins in muscle foods;Sun;Compr Rev Food Sci Food Saf,2011

5. The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins;O'Sullivan;Food Hydrocolloids,2015

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