Concepedia

Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals

Feibai Zhou, Mouming Zhao, Haifeng Zhao, Weizheng Sun, Chun Cui

Meat Science · 2013 · 166 citations · 32 references

DOI

Concepts

References

32

Protein damage and degradation by oxygen radicals. I. general aspects.

Kelvin J.A. Davies · Journal of Biological Chemistry · 1987 · 1.6K citations · Full text

, , +17

Age-related changes in oxidized proteins.

Cynthia N. Oliver, Byungchan Ahn, Elena J. Moerman et al. · Journal of Biological Chemistry · 1987 · 1.3K citations · Full text

, , +17

Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods

Xiang Dong Sun, Richard A. Holley · Comprehensive Reviews in Food Science and Food Safety · 2010 · 499 citations · Full text

, , +17

Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins

Martine Morzel, Philippe Gatellier, Thierry Sayd et al. · Meat Science · 2006 · 293 citations · Full text

, , +16

Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein

Donkeun Park, Youling L. Xiong, Amy L. Alderton · Food Chemistry · 2006 · 272 citations

, , +16