Concepedia

The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation

Hongjie Dai, Xueke Chen, Lin Peng, Liang Ma, Yi Sun, Lin Li, Qiang Wang, Yuhao Zhang

Food Hydrocolloids · 2020 · 109 citations · 54 references

DOI

Concepts

References

54

Technical note: A simplified procedure for myofibril hydrophobicity determination

Ilham Chelh, Philippe Gatellier, Véronique Santé-Lhoutellier · Meat Science · 2006 · 620 citations

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Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

Yungang Cao, Youling L. Xiong · Food Chemistry · 2015 · 558 citations

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Interaction of milk α- and β-caseins with tea polyphenols

Imed Hasni, Philippe Bourassa, Saber Hamdani et al. · Food Chemistry · 2010 · 417 citations

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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

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Role of secondary structures in the gelation of porcine myosin at different pH values

Ru Liu, Siming Zhao, Shanbai Xiong et al. · Meat Science · 2008 · 332 citations

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