On the public citation graph

Interactions Between Pyrogallic Acid and Myofibrillar Protein Extracted From Tilapia and Their Effects On the Binding of Key Fishy Compounds

https://doi.org/10.2139/ssrn.4874537
0 signed · 35 inferred · view as graph

Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.

Is this your work? Sign in with ORCID and put your name on the claims that are yours.
Claim with ORCID
Reference health. See whether every reference in this work resolves to a known work and none has been retracted — and get a dated CiteStamped badge you can embed.
See reference health

What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/jsfa.7863openalex-snapshot
Sodium alginate/carboxymethyl cellulose films containing pyrogallic acid: physical and antibacterial properties
inferredcites →https://doi.org/10.1007/978-1-4939-2230-7_14openalex-snapshot
CD Spectroscopy: An Essential Tool for Quality Control of Protein Folding
inferredcites →https://doi.org/10.1007/s11030-021-10304-5openalex-snapshot
Identification of tyrosine kinase inhibitors from Panax bipinnatifidus and Panax pseudoginseng for RTK—HER2 and VEGFR2 receptors, by in silico approach
inferredcites →https://doi.org/10.1016/j.bbabio.2007.06.004openalex-snapshot
Infrared spectroscopy of proteins
inferredcites →https://doi.org/10.1016/j.foodchem.2007.04.051openalex-snapshot
Binding of aroma compounds by isolated myofibrillar proteins: Effect of protein concentration and conformation
inferredcites →https://doi.org/10.1016/j.foodchem.2011.11.139openalex-snapshot
Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants
inferredcites →https://doi.org/10.1016/j.foodchem.2016.05.062openalex-snapshot
Probing the molecular forces involved in binding of selected volatile flavour compounds to salt-extracted pea proteins
inferredcites →https://doi.org/10.1016/j.foodchem.2016.09.040openalex-snapshot
Effects of high pressure modification on conformation and gelation properties of myofibrillar protein
inferredcites →https://doi.org/10.1016/j.foodchem.2017.09.114openalex-snapshot
Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations
inferredcites →https://doi.org/10.1016/j.foodchem.2017.10.140openalex-snapshot
Effect of different stunning methods on antioxidant status, in vivo myofibrillar protein oxidation, and the susceptibility to oxidation of silver carp (Hypophthalmichthys molitrix) fillets during 72 h postmortem
inferredcites →https://doi.org/10.1016/j.foodchem.2019.02.060openalex-snapshot
Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds
inferredcites →https://doi.org/10.1016/j.foodchem.2019.125592openalex-snapshot
Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols
inferredcites →https://doi.org/10.1016/j.foodchem.2020.126226openalex-snapshot
Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles
inferredcites →https://doi.org/10.1016/j.foodchem.2021.129066openalex-snapshot
Effect of MTGase on silver carp myofibrillar protein gelation behavior after peroxidation induced by peroxyl radicals
inferredcites →https://doi.org/10.1016/j.foodchem.2021.129690openalex-snapshot
Effect of non-covalent binding of phenolic derivatives with scallop (Patinopecten yessoensis) gonad protein isolates on protein structure and in vitro digestion characteristics
inferredcites →https://doi.org/10.1016/j.foodchem.2021.129972openalex-snapshot
Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein
inferredcites →https://doi.org/10.1016/j.foodchem.2021.130304openalex-snapshot
Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition
inferredcites →https://doi.org/10.1016/j.foodchem.2022.132662openalex-snapshot
Phenolic modification of myofibrillar protein enhanced by ultrasound: The structure of phenol matters
inferredcites →https://doi.org/10.1016/j.foodchem.2022.132852openalex-snapshot
Promotion of fishy odor release by phenolic compounds through interactions with myofibrillar protein
inferredcites →https://doi.org/10.1016/j.foodchem.2022.134047openalex-snapshot
MALDI-TOF-MS and in-depth dynamic simulations on the molecular forces determining the stability of the 4-hydroxybenzoic acid – β-Casein complex following UHT-like treatment
inferredcites →https://doi.org/10.1016/j.foodchem.2023.136248openalex-snapshot
Amelioration of ovalbumin gel properties by EGCG via protein aggregation, hydrogen, and van der Waals force
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.105869openalex-snapshot
The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation
inferredcites →https://doi.org/10.1016/j.foodhyd.2021.106906openalex-snapshot
Explore the interaction mechanism between zein and EGCG using multi-spectroscopy and molecular dynamics simulation methods
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.107801openalex-snapshot
Molecular dynamics simulation of the interactions between sesamol and myosin combined with spectroscopy and molecular docking studies
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.107895openalex-snapshot
Deciphering the non-covalent binding patterns of three whey proteins with rosmarinic acid by multi-spectroscopic, molecular docking and molecular dynamics simulation approaches
inferredcites →https://doi.org/10.1016/j.lwt.2016.01.065openalex-snapshot
Use of amino acids as a phosphate alternative and their effects on quality of frozen white shrimps (Penaeus vanamei)
inferredcites →https://doi.org/10.1021/acs.jafc.6b00314openalex-snapshot
Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion
inferredcites →https://doi.org/10.1021/acs.jafc.8b00275openalex-snapshot
Inhibition of Epigallocatechin-3-gallate/Protein Interaction by Methyl-β-cyclodextrin in Myofibrillar Protein Emulsion Gels under Oxidative Stress
inferredcites →https://doi.org/10.1021/acsomega.2c00336openalex-snapshot
Insights into the Interaction between Polyphenols and β‑Lactoglobulin through Molecular Docking, MD Simulation, and QM/MM Approaches
inferredcites →https://doi.org/10.1021/jf502540popenalex-snapshot
Binding of Aroma Compounds with Myofibrillar Proteins Modified by a Hydroxyl-Radical-Induced Oxidative System
inferredcites →https://doi.org/10.1021/jf801810bopenalex-snapshot
Binding of Flavor Compounds and Whey Protein Isolate as Affected by Heat and High Pressure Treatments
inferredcites →https://doi.org/10.1039/d0ra01365jopenalex-snapshot
The binding of key fishy off-flavor compounds to silver carp proteins: a thermodynamic analysis
inferredcites →https://doi.org/10.1201/9781439823552.ch9openalex-snapshot
Protein-flavour interactions
inferredcites →https://doi.org/10.3390/foods11121705openalex-snapshot
Comparative Study on the Characterization of Myofibrillar Proteins from Tilapia, Golden Pompano and Skipjack Tuna
inferredcites →https://doi.org/10.3390/ijms24054555openalex-snapshot
Probing the E1o-E2o and E1a-E2o Interactions in Binary Subcomplexes of the Human 2-Oxoglutarate Dehydrogenase and 2-Oxoadipate Dehydrogenase Complexes by Chemical Cross-Linking Mass Spectrometry and Molecular Dynamics Simulation
Editorial review for independent work. ICSAC — the Institute for Complexity Science and Advanced Computing — runs a structured editorial panel for researchers publishing outside journals, and publishes on CiteStamp rails. Submission is free and goes through ORCID: icsacinstitute.org/submit.