Effect of L-Lysine on Heat-Induced Aggregation Behavior of Antarctic Krill (Euphausia superba) Myofibrillar Protein
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11947-023-03205-y.pdf
Reference52 articles.
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2. Bao, P., Chen, L., Wang, Y., Hu, Y., & Zhou, C. J. M. S. (2021). Quality of frozen porcine Longissimus lumborum muscles injected with L-arginine and L-lysine solution. Meat Science, 179, 108530. https://doi.org/10.1016/j.meatsci.2021.108530
3. Bao, P., Chen, L., Hu, Y., Wang, Y., & Zhou, C. (2022). l-Arginine and l-lysine retard aggregation and polar residue modifications of myofibrillar proteins: Their roles in solubility of myofibrillar proteins in frozen porcine Longissimus lumborum. Food Chemistry, 393, 133347. https://doi.org/10.1016/j.foodchem.2022.133347
4. Barut Gök, S. (2021). UV-C Treatment of apple and grape juices by modified UV-C reactor based on Dean vortex technology: Microbial, physicochemical and sensorial parameters evaluation. Food and Bioprocess Technology, 14(6), 1055–1066. https://doi.org/10.1007/s11947-021-02624-z
5. Buamard, N., & Benjakul, S. (2017). Cross-linking activity of ethanolic coconut husk extract toward sardine (Sardinella albella) muscle proteins. Journal of Food Biochemistry, 41(2), e12283. https://doi.org/10.1111/jfbc.12283
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