Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism-Reference-Cited by-同舟云学术

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Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism

Published:2021-07 Issue: Volume:146 Page:111397
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Bai Yun,Zeng Xianming,Zhang Chu^ORCID,Zhang Tong^ORCID,Wang Chang,Han Minyi,Zhou Guanghong,Xu Xinglian

Publisher

Elsevier BV

Subject

Food Science

Reference70 articles.

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2. Effect of heat treatment of rennet skim milk induced coagulation on the rheological properties and molecular structure determined by synchronous fluorescence spectroscopy and turbiscan;Blecker;Food Chemistry,2012

3. Revealing covariance structures in fourier transform infrared and Raman microspectroscopy spectra: A study on pork muscle fiber tissue subjected to different processing parameters;Bocker;Applied Spectroscopy,2007

4. Pressure effects on intra- and intermolecular interactions within proteins;Boonyaratanakornkit;Biochimica et Biophysica Acta,2002

5. Effects of high hydrostatic pressure combined with heat treatment on the antigenicity and conformation of β-conglycinin;Bu;European Food Research and Technology,2020

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