Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein-Reference-Cited by-同舟云学术

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Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein

Published:2020-07 Issue: Volume:104 Page:105722
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Cao Yungang,Ma Wenhui,Huang Junrong,Xiong Youling L.

Funder

National Natural Science Foundation of China

Natural Science Basic Research Program of Shaanxi

Shaanxi University of Science and Technology

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

1. Functionality of muscle constituents in the processing of comminuted meat products;Acton;CRC Critical Reviews in Food Science & Nutrition,1983

2. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979

3. Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by oxidised phenolic compounds;Aewsiri;Food Chemistry,2009

4. The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation;Armenteros;Meat Science,2016

5. Functionality of muscle proteins in gelation mechanisms of structured meat products;Asghar;Critical Reviews in Food Science and Nutrition,1985

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3. Tracking protein aggregation behavior and molecular interactions induced by conformational alterations in the formation of myofibrillar protein-Abelmoschus manihot gum mixed gels during heating process;Food Hydrocolloids;2024-12

4. Inhibition of the interactions of myofibrillar proteins with gallic acid by β-cyclodextrin-metal-organic frameworks improves gel quality under oxidative stress;Food Hydrocolloids;2024-09

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