Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129873
Abstract: This paper aimed to evaluate the effects of the structure and gel properties of myofibrillar protein (MP) on 300-days-old chicken breast quality treated with ultrasound (300 W) and low addition (4 mg/mL) of potassium alginate (UPA). The… read more here.
Keywords: effects structure; properties myofibrillar; structure gel; gel properties ... See more keywords
Effects of lipid peroxide on the structure and gel properties of ovalbumin
Sign Up to like & getrecommendations! Published in 2017 at "Process Biochemistry"
DOI: 10.1016/j.procbio.2017.03.009
Abstract: Abstract Protein oxidation can influence the quality of food during processing and storage. In the present study, the sensitivity of ovalbumin (OVA) to oxidize radicals produced by peroxyl radical-generating system was investigated. Meanwhile, both structural… read more here.
Keywords: peroxide structure; lipid peroxide; effects lipid; structure gel ... See more keywords