These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

151 related articles for article (PubMed ID: 28938767)

  • 1. Isothermal gelation behavior of myofibrillar proteins from white and red chicken meat at different temperatures.
    Glorieux S; Steen L; Paelinck H; Foubert I; Fraeye I
    Poult Sci; 2017 Oct; 96(10):3785-3795. PubMed ID: 28938767
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Tyrosinase-aided protein cross-linking: effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels.
    Lantto R; Puolanne E; Kruus K; Buchert J; Autio K
    J Agric Food Chem; 2007 Feb; 55(4):1248-55. PubMed ID: 17243701
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Gelation of a combination of insect and pork proteins as affected by heating temperature and insect:meat ratio.
    Scholliers J; Steen L; Fraeye I
    Food Res Int; 2020 Nov; 137():109703. PubMed ID: 33233277
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Quantity and functionality of protein fractions in chicken breast fillets affected by white striping.
    Mudalal S; Babini E; Cavani C; Petracci M
    Poult Sci; 2014 Aug; 93(8):2108-16. PubMed ID: 24902697
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of biofilm surface layer protein A (BslA) on the gel structure of myofibril protein from chicken breast.
    Ullah N; Wang X; Chen L; Xu X; Li Z; Feng X
    J Sci Food Agric; 2017 Nov; 97(14):4712-4720. PubMed ID: 28374425
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham.
    Zhou CY; Pan DD; Sun YY; Li CB; Xu XL; Cao JX; Zhou GH
    J Sci Food Agric; 2018 Jul; 98(9):3563-3570. PubMed ID: 29315583
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of pulsed ultrasound on rheological and structural properties of chicken myofibrillar protein.
    Wang JY; Yang YL; Tang XZ; Ni WX; Zhou L
    Ultrason Sonochem; 2017 Sep; 38():225-233. PubMed ID: 28633822
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Rapid heating of Alaska pollock and chicken breast myofibrillar proteins as affecting gel rheological properties.
    Liu W; Stevenson CD; Lanier TC
    J Food Sci; 2013 Jul; 78(7):C971-7. PubMed ID: 23646872
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The effect of high pressure on the functional properties of pork myofibrillar proteins.
    Grossi A; Olsen K; Bolumar T; Rinnan Å; Øgendal LH; Orlien V
    Food Chem; 2016 Apr; 196():1005-15. PubMed ID: 26593583
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation.
    Westphalen AD; Briggs JL; Lonergan SM
    Meat Sci; 2006 Apr; 72(4):697-703. PubMed ID: 22061882
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Plasma activated water-induced formation of compact chicken myofibrillar protein gel structures with intrinsically antibacterial activity.
    Qian J; Wang Y; Zhuang H; Yan W; Zhang J; Luo J
    Food Chem; 2021 Jul; 351():129278. PubMed ID: 33631612
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of pulsed ultrasound treatment on the physicochemical and textural properties of chicken myofibrillar protein gel.
    Hu X; Wang J; Sun L; Zhang W; Zhang Y; Liu X; Lan W
    Food Sci Technol Int; 2022 Apr; 28(4):309-319. PubMed ID: 33940967
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Detection of giant myofibrillar proteins connectin and nebulin in fish meat by electrophoresis in 3-5 gradient sodium dodecyl sulfate polyacrylamide slab gels.
    Mitsuhashi T; Kasai M; Hatae K
    J Agric Food Chem; 2002 Dec; 50(26):7499-503. PubMed ID: 12475260
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Enzyme-aided modification of chicken-breast myofibril proteins: effect of laccase and transglutaminase on gelation and thermal stability.
    Lantto R; Puolanne E; Kalkkinen N; Buchert J; Autio K
    J Agric Food Chem; 2005 Nov; 53(23):9231-7. PubMed ID: 16277427
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate.
    Shi H; Zhou T; Wang X; Zou Y; Wang D; Xu W
    Food Chem; 2021 Oct; 358():129873. PubMed ID: 33933962
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Curtailing Oxidation-Induced Loss of Myosin Gelling Potential by Pyrophosphate Through Shielding the S1 Subfragment.
    Liu Z; True AD; Xiong YL
    J Food Sci; 2015 Jul; 80(7):C1468-75. PubMed ID: 25990830
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat.
    Li K; Liu JY; Fu L; Zhao YY; Bai YH
    Asian-Australas J Anim Sci; 2019 May; 32(5):721-733. PubMed ID: 30208698
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties.
    Murphy RY; Marks BP
    Poult Sci; 2000 Jan; 79(1):99-104. PubMed ID: 10685896
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Hydroxyl radical and ferryl-generating systems promote gel network formation of myofibrillar protein.
    Xiong YL; Blanchard SP; Ooizumi T; Ma Y
    J Food Sci; 2010 Mar; 75(2):C215-21. PubMed ID: 20492228
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Protein oxidation at different salt concentrations affects the cross-linking and gelation of pork myofibrillar protein catalyzed by microbial transglutaminase.
    Li C; Xiong YL; Chen J
    J Food Sci; 2013 Jun; 78(6):C823-31. PubMed ID: 23627930
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.