Physicochemical properties and microstructure of fish myofibrillar protein-lipid composite gels: Effects of fat type and concentration

Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins

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Natural Sciences, Biochemistry, Biophysics +14

Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman Amide I band

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Natural Sciences, Biochemistry, Biophysics +16

Rheological and Microstructural Properties of Porcine Myofibrillar Protein–Lipid Emulsion Composite Gels

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Engineering, Bioengineering, Biomedical Engineering +16

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

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Agriculture, Biophysics, Food Science +17

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

Xuxia Zhou, Yunqing Chong, Yuting Ding et al. · Food Chemistry · 2016 · 225 citations

Agriculture, Food Science, Food Analysis +16