193 related articles for article (PubMed ID: 31484430)
1. Effect of Chlorogenic Acid on the Physicochemical and Functional Properties of Coregonus Peled Myofibrillar Protein through Hydroxyl Radical Oxidation.
Guo X; Qiu H; Deng X; Mao X; Guo X; Xu C; Zhang J
Molecules; 2019 Sep; 24(17):. PubMed ID: 31484430
[TBL] [Abstract][Full Text] [Related]
2. Biochemical changes of Coregonus peled myofibrillar proteins isolates as affected by HRGS oxidation system.
Deng X; Lei Y; Liu J; Zhang J; Qin J
J Food Biochem; 2019 Feb; 43(2):e12710. PubMed ID: 31353664
[TBL] [Abstract][Full Text] [Related]
3. Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein.
Cao Y; Xiong YL
Food Chem; 2015 Aug; 180():235-243. PubMed ID: 25766823
[TBL] [Abstract][Full Text] [Related]
4. Oxidation of Cathepsin D by Hydroxy Radical: Its Effect on Enzyme Structure and Activity against Myofibrillar Proteins Extracted from
Ma M; Liu P; Wang C; Deng X; Zhang L; Zhang J
Molecules; 2023 Jun; 28(13):. PubMed ID: 37446781
[TBL] [Abstract][Full Text] [Related]
5. μ-Calpain oxidation and proteolytic changes on myofibrillar proteins from Coregonus Peled in vitro.
Liu P; Zhang Z; Guo X; Zhu X; Mao X; Guo X; Deng X; Zhang J
Food Chem; 2021 Nov; 361():130100. PubMed ID: 34044215
[TBL] [Abstract][Full Text] [Related]
6. Physicochemical changes of myofibrillar proteins of squid (Argentinus ilex) induced by hydroxyl radical generating system.
Nyaisaba BM; Hatab S; Liu X; Chen Y; Chen X; Miao W; Chen M; Deng S
Food Chem; 2019 Nov; 297():124941. PubMed ID: 31253326
[TBL] [Abstract][Full Text] [Related]
7. Effect of hydroxyl radicals on biochemical and functional characteristics of myofibrillar protein from large yellow croaker (Pseudosciaena crocea).
Li X; Liu C; Wang J; Zhou K; Yi S; Zhu W; Xu Y; Lin H; Li J
J Food Biochem; 2020 Jan; 44(1):e13084. PubMed ID: 31642545
[TBL] [Abstract][Full Text] [Related]
8. Effects of µ-calpain oxidation on Coregonus peled myofibrillar protein degradation in vitro.
Qin J; Deng X; Lei Y; Liu P; Lu S; Zhang J
J Food Sci; 2020 Mar; 85(3):682-688. PubMed ID: 31999363
[TBL] [Abstract][Full Text] [Related]
9. Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism.
Li DY; Tan ZF; Liu ZQ; Wu C; Liu HL; Guo C; Zhou DY
Food Chem; 2021 Jul; 351():129344. PubMed ID: 33647688
[TBL] [Abstract][Full Text] [Related]
10. Hydroxyl radical-induced early stage oxidation improves the foaming and emulsifying properties of ovalbumin.
Li S; Huang Y; An F; Huang Q; Geng F; Ma M
Poult Sci; 2019 Feb; 98(2):1047-1054. PubMed ID: 30101285
[TBL] [Abstract][Full Text] [Related]
11. Effect of rutin on the physicochemical and gel characteristics of myofibrillar protein under oxidative stress.
Guo X; Hu L; Wang Z; Zhu X; Deng X; Zhang J
J Food Biochem; 2021 Oct; 45(10):e13928. PubMed ID: 34524691
[TBL] [Abstract][Full Text] [Related]
12. Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress.
Cao Y; Ma W; Wang J; Zhang S; Wang Z; Zhao J; Fan X; Zhang D
Food Funct; 2020 Mar; 11(3):1996-2004. PubMed ID: 32101205
[TBL] [Abstract][Full Text] [Related]
13. Study of four polyphenol-
Guo X; Wei Y; Liu P; Deng X; Zhu X; Wang Z; Zhang J
Food Chem X; 2024 Mar; 21():101063. PubMed ID: 38162040
[TBL] [Abstract][Full Text] [Related]
14. The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein.
Chen H; Diao J; Li Y; Chen Q; Kong B
Meat Sci; 2016 Jan; 111():60-6. PubMed ID: 26340742
[TBL] [Abstract][Full Text] [Related]
15. Effects of Oxidation in Vitro on Structures and Functions of Myofibrillar Protein from Beef Muscles.
Fu Q; Liu R; Wang H; Hua C; Song S; Zhou G; Zhang W
J Agric Food Chem; 2019 May; 67(20):5866-5873. PubMed ID: 31026156
[TBL] [Abstract][Full Text] [Related]
16. The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests.
Jiang J; Zhang Z; Zhao J; Liu Y
Food Chem; 2018 Dec; 268():334-341. PubMed ID: 30064766
[TBL] [Abstract][Full Text] [Related]
17. Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation.
Chen L; Li C; Ullah N; Guo Y; Sun X; Wang X; Xu X; Hackman RM; Zhou G; Feng X
Meat Sci; 2016 Nov; 121():228-237. PubMed ID: 27348321
[TBL] [Abstract][Full Text] [Related]
18. Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties.
Deng X; Ma Y; Lei Y; Zhu X; Zhang L; Hu L; Lu S; Guo X; Zhang J
Ultrason Sonochem; 2021 Aug; 76():105659. PubMed ID: 34242867
[TBL] [Abstract][Full Text] [Related]
19. Physicochemical characteristics and gel-forming properties of myofibrillar protein in an oxidative system affected by partial substitution of NaCl with KCl, MgCl
Ge G; Han Y; Zheng J; Zhao M; Sun W
Food Chem; 2020 Mar; 309():125614. PubMed ID: 31678672
[TBL] [Abstract][Full Text] [Related]
20. Controlled Cross-Linking with Glucose Oxidase for the Enhancement of Gelling Potential of Pork Myofibrillar Protein.
Wang X; Xiong YL; Sato H; Kumazawa Y
J Agric Food Chem; 2016 Dec; 64(50):9523-9531. PubMed ID: 27936702
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
