Differentiating the effects of hydrophobic interaction and disulfide bond on the myofibrillar protein emulsion gels at the high temperature and the protein interfacial properties-Reference-Cited by-同舟云学术

Differentiating the effects of hydrophobic interaction and disulfide bond on the myofibrillar protein emulsion gels at the high temperature and the protein interfacial properties

Published:2023-06 Issue: Volume:412 Page:135472
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Bo,Liu Xiaoyan,Zhou Kai,Xie Yong,Wang Ying,Zhou Hui,Bai Yanhong,Xu Baocai

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions;Chen;Food Chemistry,2021

5. Insight into the mechanism of textural deterioration of myofibrillar protein gels at high-temperature conditions;Chen;Food Chemistry,2020

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