Gallic Acid-Aided Cross-Linking of Myofibrillar Protein Fabricated Soluble Aggregates for Enhanced Thermal Stability and a Tunable Colloidal State-Reference-Cited by-同舟云学术

Gallic Acid-Aided Cross-Linking of Myofibrillar Protein Fabricated Soluble Aggregates for Enhanced Thermal Stability and a Tunable Colloidal State

Published:2020-08-20 Issue:41 Volume:68 Page:11535-11544
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen Kaiwen¹²,Chen Xing¹²^ORCID,Liang Li¹²^ORCID,Xu Xinglian³

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

2. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

3. Key Laboratory of Meat Processing and Quality Control, Ministry of Education and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China

Funder

Ministry of Education of the People's Republic of China

Natural Science Foundation of Jiangsu Province

National Natural Science Foundation of China

Jiangsu Association for Science and Technology

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c02059

Reference50 articles.

1. High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution

2. Texture-modified foods for the elderly: Status, technology and opportunities

3. Improving the Solubility of Myofibrillar Proteins (MPs) by Mixing with Sodium Alginate: Effects of pH, Mixing Ratios and Preheating of MPs

4. Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins

5. Effects of high-pressure homogenization on functional properties and structure of mussel (Mytilus edulis) myofibrillar proteins

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