Concepedia

Conformational and charge changes induced by l-Arginine and l-lysine increase the solubility of chicken myosin

Shiyi Li, Linxian Li, Xiaoxu Zhu, Cheng Ning, Kezhou Cai, Cunliu Zhou

Food Hydrocolloids · 2018 · 131 citations · 32 references

DOI

Concepts

References

32

The Handbook of infrared and Raman characteristic frequencies of organic molecules

Choice Reviews Online · 1992 · 4.6K citations

, , +17

The applications of Raman spectroscopy in food science

Eunice C.Y. Li‐Chan · Trends in Food Science & Technology · 1996 · 510 citations

, , +14

Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins

F. Badii, Nazlin K. Howell · Food Hydrocolloids · 2005 · 337 citations

, , +11

Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties

Ru Liu, Siming Zhao, Bijun Xie et al. · Food Hydrocolloids · 2010 · 335 citations

, , +16

Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic

Xiang-Lian Xu, Minyi Han, Ying Fei et al. · Meat Science · 2010 · 245 citations

, , +17