Molecular mechanism of high-pressure processing for improving the quality of low-salt Eucheuma spinosum chicken breast batters-Reference-Cited by-同舟云学术

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Molecular mechanism of high-pressure processing for improving the quality of low-salt Eucheuma spinosum chicken breast batters

Published:2019-06 Issue:6 Volume:98 Page:2670-2678
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

He Dan,Wang Xixi,Ai Mingyan,Kong Yuting,Fu Lingyun,Zheng Baodong,Song Hongbo,Huang Qun

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/98/6/2670/28677464/pez027.pdf

Reference51 articles.

1. Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman Amide I band;Alix;J. Mol. Struct.,1988

2. Development in myofibrillar water distribution of two pork qualities during 10-month freezer storage;Bertram;Meat Sci.,2007

3. Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork;Bertram;Meat Sci.,2001

4. Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study;Bertram;J. Agric. Food Chem.,2006

5. Pressure effects on intra- and intermolecular interactions within proteins;Boonyaratanakornkit;Biochim. Biophys. Acta.,2002

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