227 related articles for article (PubMed ID: 28577375)
1. Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles.
Zhang M; Li F; Diao X; Kong B; Xia X
Meat Sci; 2017 Nov; 133():10-18. PubMed ID: 28577375
[TBL] [Abstract][Full Text] [Related]
2. Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods.
Li F; Wang B; Liu Q; Chen Q; Zhang H; Xia X; Kong B
Meat Sci; 2019 Jan; 147():108-115. PubMed ID: 30219362
[TBL] [Abstract][Full Text] [Related]
3. Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw.
Qi J; Li C; Chen Y; Gao F; Xu X; Zhou G
Meat Sci; 2012 Dec; 92(4):619-26. PubMed ID: 22749539
[TBL] [Abstract][Full Text] [Related]
4. Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation.
Xia X; Kong B; Xiong Y; Ren Y
Meat Sci; 2010 Jul; 85(3):481-6. PubMed ID: 20416818
[TBL] [Abstract][Full Text] [Related]
5. Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles.
Zhang M; Haili N; Chen Q; Xia X; Kong B
Meat Sci; 2018 Feb; 136():1-8. PubMed ID: 29055228
[TBL] [Abstract][Full Text] [Related]
6. On the origin of thaw loss: Relationship between freezing rate and protein denaturation.
Zhang Y; Ertbjerg P
Food Chem; 2019 Nov; 299():125104. PubMed ID: 31279125
[TBL] [Abstract][Full Text] [Related]
7. Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI.
Cheng S; Wang X; Li R; Yang H; Wang H; Wang H; Tan M
Meat Sci; 2019 Jan; 147():44-52. PubMed ID: 30196200
[TBL] [Abstract][Full Text] [Related]
8. Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles.
Li Y; Han X; Zhang Y; Wang Y; Wang J; Teng W; Wang W; Cao J
Food Res Int; 2024 Jul; 188():114461. PubMed ID: 38823861
[TBL] [Abstract][Full Text] [Related]
9. Effects of Freeze-Thaw Cycles on Water Migration, Microstructure and Protein Oxidation in Cuttlefish.
Lv Y; Xie J
Foods; 2021 Oct; 10(11):. PubMed ID: 34828857
[TBL] [Abstract][Full Text] [Related]
10. Changes in the thermal stability and structure of protein from porcine longissimus dorsi induced by different thawing methods.
Wang B; Kong B; Li F; Liu Q; Zhang H; Xia X
Food Chem; 2020 Jun; 316():126375. PubMed ID: 32062575
[TBL] [Abstract][Full Text] [Related]
11. Effects of repeated freezing and thawing on myofibrillar protein and quality characteristics of marinated Enshi black pork.
Li R; Guo M; Liao E; Wang Q; Peng L; Jin W; Wang H
Food Chem; 2022 Jun; 378():131994. PubMed ID: 35030461
[TBL] [Abstract][Full Text] [Related]
12. Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage.
Zhang M; Xia X; Liu Q; Chen Q; Kong B
Meat Sci; 2019 May; 151():24-32. PubMed ID: 30682660
[TBL] [Abstract][Full Text] [Related]
13. Interrelationship among protein structure, protein oxidation, lipid oxidation and quality of grass carp surimi during multiple freeze-thaw cycles with different pork backfat contents.
Shang X; Guo J; Liu W; Wu H; Zhou Z
J Food Biochem; 2022 Oct; 46(10):e14319. PubMed ID: 35833530
[TBL] [Abstract][Full Text] [Related]
14. Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles.
Xia X; Kong B; Liu Q; Liu J
Meat Sci; 2009 Oct; 83(2):239-45. PubMed ID: 20416749
[TBL] [Abstract][Full Text] [Related]
15. Effect of multiple freeze-thaw cycles on the quality of instant sea cucumber: Emphatically on water status of by LF-NMR and MRI.
Tan M; Lin Z; Zu Y; Zhu B; Cheng S
Food Res Int; 2018 Jul; 109():65-71. PubMed ID: 29803493
[TBL] [Abstract][Full Text] [Related]
16. Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification.
Jia N; Wang L; Shao J; Liu D; Kong B
Meat Sci; 2017 May; 127():45-50. PubMed ID: 28119227
[TBL] [Abstract][Full Text] [Related]
17. Influence of repeated freeze-thaw treatments on the oxidation and degradation of muscle proteins from mirror carp (Cyprinus carpio L.), based on myofibrillar protein structural changes.
Wan W; Feng J; Wang H; Du X; Wang B; Yu G; Xia X
Int J Biol Macromol; 2023 Jan; 226():454-462. PubMed ID: 36516933
[TBL] [Abstract][Full Text] [Related]
18. Effect of multiple freeze-thaw cycles on water migration, protein conformation and quality attributes of beef longissimus dorsi muscle by real-time low field nuclear magnetic resonance and Raman spectroscopy.
Zhu J; Li S; Yang L; Zhao Z; Xia J; Zhu Y; Li C
Food Res Int; 2023 Apr; 166():112644. PubMed ID: 36914334
[TBL] [Abstract][Full Text] [Related]
19. Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles.
Pan N; Hu Y; Li Y; Ren Y; Kong B; Xia X
Meat Sci; 2021 May; 175():108420. PubMed ID: 33476995
[TBL] [Abstract][Full Text] [Related]
20. Impacts of aging/freezing sequence on microstructure, protein degradation and physico-chemical properties of beef muscles.
Setyabrata D; Kim YHB
Meat Sci; 2019 May; 151():64-74. PubMed ID: 30710769
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
