Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals
Authors
Keywords
Low-frequency ultrasound, Multi-spectroscopic analysis, Thermodynamically stable intermediates, n, -Alkenals, Molten-globule state
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 150, Issue -, Pages 111890
Publisher
Elsevier BV
Online
2021-06-12
DOI
10.1016/j.lwt.2021.111890
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors
- (2021) Jian Zhang et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Values-added utilization of protein and hydrolysates from animal processing by-product livers: A review
- (2021) Ye Zou et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Method To Characterize and Monitor Covalent Interactions of Flavor Compounds with β-Lactoglobulin Using Mass Spectrometry and Proteomics
- (2020) Vaidhyanathan Anantharamkrishnan et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin
- (2020) Chunyan Xu et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing
- (2020) Qiang Xia et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Kinetic interactions of nanocomplexes between astaxanthin esters with different molecular structures and β-lactoglobulin
- (2020) Xing Qiao et al. FOOD CHEMISTRY
- The impact of ultrasound duration on the structure of β-lactoglobulin
- (2020) Qiufang Liang et al. JOURNAL OF FOOD ENGINEERING
- Ultrasonic effects on the headspace volatilome and protein isolate microstructure of duck liver, as well as their potential correlation mechanism
- (2020) Le Xu et al. ULTRASONICS SONOCHEMISTRY
- Effects of microwave and water bath heating on the interactions between myofibrillar protein from beef and ketone flavour compounds
- (2019) Zhong Han et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage
- (2019) Jonas T. Guimarães et al. ULTRASONICS SONOCHEMISTRY
- Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins
- (2019) Yongxia Xu et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effects of concentration of flavor compounds on interaction between soy protein isolate and flavor compounds
- (2019) Jun Guo et al. FOOD HYDROCOLLOIDS
- Macromolecular crowding induces molten globule state in the native myoglobin at physiological pH
- (2018) Khalida Nasreen et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Effects of different ultrasound power on physicochemical property and functional performance of chicken actomyosin
- (2018) Ye Zou et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Influence of ultrasound-assisted alkali treatment on the structural properties and functionalities of rice protein
- (2018) Longtao Zhang et al. JOURNAL OF CEREAL SCIENCE
- Effect of ultrasound treatments on functional properties and structure of millet protein concentrate
- (2018) Bahman Nazari et al. ULTRASONICS SONOCHEMISTRY
- Advances in ultrasound assisted extraction of bioactive compounds from cash crops – A review
- (2018) Chaoting Wen et al. ULTRASONICS SONOCHEMISTRY
- Macromolecular crowding-induced molten globule states of the alkali pH-denatured proteins
- (2018) Rajesh Kumar et al. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS
- Effects of Atmospheric Pressure Plasma Jet on the Conformation and Physicochemical Properties of Myofibrillar Proteins from King Prawn (Litopenaeus vannamei)
- (2018) Flora-Glad Chizoba Ekezie et al. FOOD CHEMISTRY
- Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile
- (2018) C. Pérez-Santaescolástica et al. FOOD RESEARCH INTERNATIONAL
- Conformational and physicochemical properties of quinoa proteins affected by different conditions of high-intensity ultrasound treatments
- (2018) A. Vera et al. ULTRASONICS SONOCHEMISTRY
- Solid dispersion-based spray-drying improves solubility and mitigates beany flavour of pea protein isolate
- (2018) Yang Lan et al. FOOD CHEMISTRY
- The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella )
- (2017) Xiaowei Lou et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effects of multi-frequency ultrasound pretreatment under low power density on the enzymolysis and the structure characterization of defatted wheat germ protein
- (2017) Xue Yang et al. ULTRASONICS SONOCHEMISTRY
- Volatile Compounds Analysis and Off-Flavors Removing of Porcupine Liver
- (2016) Xueping Yu et al. FOOD SCIENCE AND TECHNOLOGY RESEARCH
- High intensity ultrasound modified ovalbumin: Structure, interface and gelation properties
- (2016) Wenfei Xiong et al. ULTRASONICS SONOCHEMISTRY
- Effects of ultrasound on the structure and physical properties of black bean protein isolates
- (2014) Lianzhou Jiang et al. FOOD RESEARCH INTERNATIONAL
- Studies on the Reaction of trans-2-Heptenal with Peanut Proteins
- (2014) Martin Globisch et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Solvent-free Brønsted acid-catalyzed Michael addition of nitrogen- and carbon-containing nucleophiles by ultrasound activation
- (2014) Xiu-Jiang Du et al. TETRAHEDRON LETTERS
- Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate
- (2013) Qiu-Ting Zhang et al. FOOD AND BIOPRODUCTS PROCESSING
- Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals
- (2013) Feibai Zhou et al. MEAT SCIENCE
- Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions
- (2012) Hao Hu et al. FOOD HYDROCOLLOIDS
- Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate
- (2011) Jayani Chandrapala et al. ULTRASONICS SONOCHEMISTRY
- Denaturation of soy proteins in solution and at the oil–water interface: A fluorescence study
- (2010) M. Miriani et al. FOOD HYDROCOLLOIDS
- Ultrasonic generation of aerated gelatin gels stabilized by whey protein β-lactoglobulin
- (2010) R.N. Zúñiga et al. FOOD HYDROCOLLOIDS
- Lipid Peroxidation Generates Body Odor Componenttrans-2-Nonenal Covalently Bound to Proteinin Vivo
- (2010) Kousuke Ishino et al. JOURNAL OF BIOLOGICAL CHEMISTRY
- Interactions between aroma compounds and β-lactoglobulin in the heat-induced molten globule state
- (2009) Laurette Tavel et al. FOOD CHEMISTRY
- A review of applications of cavitation in biochemical engineering/biotechnology
- (2008) Parag R. Gogate et al. BIOCHEMICAL ENGINEERING JOURNAL
- Binding of Flavor Compounds and Whey Protein Isolate as Affected by Heat and High Pressure Treatments
- (2008) Janina Kühn et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now