Does Oxidation Affect the Water Functionality of Myofibrillar Proteins?-Reference-Cited by-同舟云学术

Does Oxidation Affect the Water Functionality of Myofibrillar Proteins?

Published:2007-02-23 Issue:6 Volume:55 Page:2342-2348
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bertram Hanne Christine¹,Kristensen Mette¹,Østdal Henrik¹,Baron Caroline P.¹,Young Jette F.¹,Andersen Henrik Jørgen¹

Affiliation:

1. Research Center Foulum, Department of Food Science, Faculty of Agricultural Sciences, University of Aarhus, P.O. Box 50, DK-8830 Tjele, Department of Human Nutrition, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Cereal Food, Novozymes A/S, Krogshøjvej 36, DK-2880 Bagsvaerd, Department of Seafood Research, Danish Institute for Fisheries Research, DTU, Building 221, DK-2800 Kgs. Lyngby, and Corporate R&D, Arla Foods amba, Skanderborgvej 277, DK-8260 Viby J,...

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0625353

Reference46 articles.

1. A review of the relationships of pH with physical aspects of pork quality

2. Salt-induced swelling of meat: The effect of storage time, pH, ion-type and concentration

3. Relationship between Meat Structure, Water Mobility, and Distribution: A Low-Field Nuclear Magnetic Resonance Study

4. Sarcomere shortening of prerigor muscles and its influence on drip loss

Cited by 60 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. ULTRASON DESTEKLİ DONDURMA VE ÇÖZÜNDÜRME İŞLEMİNİN DANA NUAR ETİNİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİ;Gıda;2024-02-14

2. Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar Protein;Foods;2023-07-04

3. Dondurarak Depolanan Balık Kıymasının Stabilizasyonu;Çanakkale Onsekiz Mart University Journal of Marine Sciences and Fisheries;2023-07-04

4. Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications;Comprehensive Reviews in Food Science and Food Safety;2023-06-12

5. Progress in the application of novel cryoprotectants for the stabilization of myofibrillar proteins;Critical Reviews in Food Science and Nutrition;2023-05-24