David McClements to Fish Proteins
This is a "connection" page, showing publications David McClements has written about Fish Proteins.
Connection Strength
0.232
-
Shi T, Liu H, Song T, Xiong Z, Yuan L, McClements DJ, Jin W, Sun Q, Gao R. Use of l-arginine-assisted ultrasonic treatment to change the molecular and interfacial characteristics of fish myosin and enhance the physical stability of the emulsion. Food Chem. 2021 Apr 16; 342:128314.
Score: 0.181
-
Shi T, Wang X, Li M, Xiong Z, McClements DJ, Bao Y, Song T, Li J, Yuan L, Jin W, Gao R. Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and myosin heavy chain. Food Chem. 2022 Oct 15; 391:133184.
Score: 0.051