Effect of chickpea ( Cicer arietinum L. ) protein isolate on the heat‐induced gelation properties of pork myofibrillar protein-Reference-Cited by-同舟云学术

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Effect of chickpea ( Cicer arietinum L. ) protein isolate on the heat‐induced gelation properties of pork myofibrillar protein

Published:2020-10-17 Issue:5 Volume:101 Page:2108-2116
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Li Junguang¹²³⁴,Chen Yuhao²³,Dong Xiuping¹^ORCID,Li Ke²³⁴,Wang Yuntao²³⁴,Wang Yu²³⁴,Du Manting²³⁴,Zhang Junjie²³⁴,Bai Yanhong¹²³⁴^ORCID

Affiliation:

1. National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian PR China

2. College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou PR China

3. Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou PR China

4. Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou PR China

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10833

Reference47 articles.

1. Meat proteins: functional properties in comminuted meat products;Smith DM;Food Technol,1988

2. Myofibrillar protein from different muscle fiber types: Implications of biochemical and functional properties in meat processing∗

3. Thermal gelation and microstructural properties of myofibrillar protein gel with the incorporation of regenerated cellulose

4. Effect of plant protein mixtures on the microstructure and rheological properties of myofibrillar protein gel derived from red sea bream (Pagrosomus major)

5. Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at various pH values

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4. Enhancing Meat Product Quality: Exploring the Effects of Additives on Myofibrillar Protein Functionality;Food and Bioprocess Technology;2024-07-13

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