Regulation of Protein Flexibility and Promoting the Cod Protein Gel Formation Using Ultrasound Treatment-Reference-Cited by-同舟云学术

Regulation of Protein Flexibility and Promoting the Cod Protein Gel Formation Using Ultrasound Treatment

Published:2023-11-15 Issue:47 Volume:71 Page:18601-18612
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Xie Yisha¹^ORCID,Yang Feng¹,Zhao Kangyu¹,Zhang Wenwen¹,Liu Qingqing¹,Yuan Yongjun¹

Affiliation:

1. Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, China

Funder

Key technologies for the improve of "Tianfu rapeseed oil" processing

Startup Fund for Talented Scholars

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c05645

Reference55 articles.

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2. Embedded 3D printing of abalone protein scaffolds as texture-designed food production for the elderly

3. The gel mechanism and carrier quality of fibrous and granular whey protein self-assembly

4. pH‐Triggered Self‐Assembly of Cellulose Oligomers with Gelatin into a Double‐Network Hydrogel

5. Effects of heating rates on the self‐assembly behavior and gelling properties of beef myosin

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