Concepedia

Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions

Bo Chen, Jie Guo, Yong Xie, Kai Zhou, Peijun Li, Baocai Xu

Food Chemistry · 2020 · 99 citations · 38 references

DOI

Concepts

References

38

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

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A weak gel model for foods

Domenico Gabriele, Bruno de Cindio, Paolo D’Antona · Rheologica Acta · 2001 · 354 citations

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Controlled food protein aggregation for new functionality

Taco Nicolaï, Dominique Durand · Current Opinion in Colloid & Interface Science · 2013 · 337 citations

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Globular protein gelation—theory and experiment

Allan Clark, Gaynor M. Kavanagh, S.B. Ross-Murphy · Food Hydrocolloids · 2001 · 324 citations

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

Alain J. P. Alix, G. Pedanou, M. Berjot · Journal of Molecular Structure · 1988 · 276 citations

, , +16