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
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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
Regulation Mechanism of Different Metal Cations on the Structure and Gel Properties of Montmorillonite
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DOI: 10.3390/ma18081878
Abstract: Metal cations are often used to regulate montmorillonite, but the mechanism is still unclear. In this paper, the regulation of different cations in montmorillonite was studied, and it was found that the regulation of different… read more here.
Keywords: structure gel; metal cations; gel properties; regulation ... See more keywords