Ca2+-Induced Conformational Changes of Myosin from Silver Carp (Hypophthalmichthys molitrix) in Gelation
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry
Link
http://link.springer.com/content/pdf/10.1007/s11483-015-9408-1.pdf
Reference34 articles.
1. S. Benjakul, S. Phatcharat, A. Tammatinna, W. Visessanguan, H. Kishimura, Improvement of gelling properties of lizardfish mince as influenced by microbial transglutaminase and fish freshness. J. Food Sci. 73, S239–S246 (2008)
2. G. Tabilo-Munizaga, G.V. Barbosa-Canovas, Pressurized and heat-treated surimi gels as affected by potato starch and egg white: microstructure and water-holding capacity. LWT-Food Sci. Technol. 38, 47–57 (2005)
3. S. Rawdkuen, S. Benjakul, Whey protein concentrate: Autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish. Food Chem. 106, 1077–1084 (2008)
4. Y.Q. Ding, Y.M. Liu, H. Yang, R. Liu, J.H. Rong, S.M. Zhao, S.B. Xiong, Effects of CaCl2 on chemical interactions and gel properties of surimi gels from two species of carps. Eur. Food Res. Technol. 233, 569–576 (2011)
5. Y.A. Arfat, S. Benjakul, Impact of zinc salts on heat-induced aggregation of natural actomyosin from yellow stripe trevally. Food Chem. 135, 2721–2727 (2012)
Cited by 38 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. A food for elders with dysphagia: Effect of sodium alginate with different viscosities on the gel properties of antarctic krill composite shrimp surimi;Food Hydrocolloids;2025-01
2. Effect of partial substitution of NaCl by KCl on aggregation behavior and gel properties of beef myosin;Food Chemistry;2024-11
3. Elucidate the molecular basis of ampholytic chitosan as a high-performance cryoprotectant to myosin denaturation: The importance of saccharide charges;Food Hydrocolloids;2024-07
4. Ultrasonic treatment enhanced the binding capacity of volatile aldehydes and pearl mussel (Hyriopsis cumingii) muscle: Investigation of underlying mechanisms;Food Chemistry;2024-06
5. The mechanism underlying increased myosin solubility in pearl mussels (Hyriopsis cumingii) by epigallocatechin gallate at low NaCl level;Food Bioscience;2024-04
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3