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International Journal of Food Properties Volume 10, 2007 - Issue 4
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Original Articles

Denaturation and the Glass Transition Temperatures of Myofibrillar Proteins from Osmotically Dehydrated Tilapia: Effect of Sodium Chloride and Sucrose

M. Medina-Vivanco Department of Food Engineering, Faculty of Food Engineering, State University of Campinas, Sao Paulo, Brazil
,
P.J.A. Sobral Department of Food Engineering, Faculty of Food Engineering, State University of Campinas, Sao Paulo, Brazil
,
A.M. Sereno Department of Food Engineering, Faculty of Food Engineering, State University of Campinas, Sao Paulo, Brazil
&
M.D. Hubinger Department of Food Engineering, Faculty of Food Engineering, State University of Campinas, Sao Paulo, BrazilCorrespondence[email protected]
Pages 791-805 | Received 10 Apr 2006, Accepted 22 Dec 2006, Published online: 30 Oct 2007

Citations (11)

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Read on this site (2)

V.M. Silva, L.E. Kurozawa, K.J. Park & M.D. Hubinger. (2012) Influence of Carrier Agents on the Physicochemical Properties of Mussel Protein Hydrolysate Powder. Drying Technology 30:6, pages 653-663.
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VanessaM. Silva, LouiseE. Kurozawa, KilJ. Park & MíriamD. Hubinger. (2012) Water Sorption and Glass Transition Temperature of Spray-Dried Mussel Meat Protein Hydrolysate. Drying Technology 30:2, pages 175-184.
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Articles from other publishers (9)

Chong Tan, Qian‐Da Xu, Nan Chen, Qiang He, Qun Sun & Wei‐Cai Zeng. (2022) Cross‐linking effects of EGCG on myofibrillar protein from common carp ( Cyprinus carpio ) and the action mechanism . Journal of Food Biochemistry 46:12.
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Andri Cahyo Kumoro, Dyah Hesti Wardhani, Tutuk Djoko Kusworo, Mohammad Djaeni, Tan Chin Ping & Yusuf Ma'rifat Fajar Azis. (2022) Fish protein concentrate for human consumption: A review of its preparation by solvent extraction methods and potential for food applications. Annals of Agricultural Sciences 67:1, pages 42-59.
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Candice J. Crilly, Julia A. Brom, Owen Warmuth, Harrison J. Esterly & Gary J. Pielak. (2021) Protection by desiccation‐tolerance proteins probed at the residue level. Protein Science 31:2, pages 396-406.
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Elgamouz, Alsaidi, Alsaidi, Zahri, Almehdi & Bajou. (2019) The Effects of Storage on Quality and Nutritional Values of Ehrenberg’s Snapper Muscles (Lutjanus Ehrenbergi): Evaluation of Natural Antioxidants Effect on the Denaturation of Proteins. Biomolecules 9:9, pages 442.
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Louise Emy Kurozawa, Douglas Fernandes Barbin & Miriam Dupas Hubinger. 2017. Non-Equilibrium States and Glass Transitions in Foods. Non-Equilibrium States and Glass Transitions in Foods 325 348 .
Åge Oterhals & Tor Andreas Samuelsen. (2015) Plasticization effect of solubles in fishmeal. Food Research International 69, pages 313-321.
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Sai Cheong Fok & Fock Lai Tan. (2013) Virtual Processing of Fish Fillets. Advanced Materials Research 690-693, pages 3149-3156.
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Louise Emy Kurozawa, Kil Jin Park & Miriam Dupas Hubinger. (2009) Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate. Journal of Food Engineering 94:3-4, pages 326-333.
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Louise Emy Kurozawa, Kil Jin Park & Miriam Dupas Hubinger. (2009) Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein. Journal of Food Engineering 91:2, pages 287-296.
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