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 *

173 related articles for article (PubMed ID: 31721226)

  • 1. Binding of aldehydes to myofibrillar proteins as affected by two-step heat treatments.
    Xu Y; Wang R; Zhao H; Zhao J; Li X; Yi S; Li J; Sun X
    J Sci Food Agric; 2020 Feb; 100(3):1195-1203. PubMed ID: 31721226
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins.
    Xu Y; Zhao J; Wang R; Li X; Mi H; Li J
    J Sci Food Agric; 2019 Aug; 99(11):5028-5034. PubMed ID: 30989657
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of heat treatment duration on the interaction between fish myosin and selected flavor compounds.
    Xu Y; Wang R; Zhao H; Yin Y; Li X; Yi S; Li J
    J Sci Food Agric; 2020 Sep; 100(12):4457-4463. PubMed ID: 32399966
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of vacuum chopping on physicochemical and gelation properties of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix).
    Ma Y; Xiong S; You J; Hu Y; Huang Q; Yin T
    Food Chem; 2018 Apr; 245():557-563. PubMed ID: 29287409
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds.
    Sun X; Yu Y; Saleh ASM; Akhtar KH; Li W; Zhang D; Wang Z
    Food Chem; 2024 Sep; 451():139455. PubMed ID: 38678659
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Myofibrillar protein hydrolysis under hydroxyl radical oxidative stress: Structural changes and their impacts on binding to selected aldehydes.
    Hu X; Zhang B; Li XA; Dai X; Kong B; Liu H; Chen Q
    Food Chem; 2024 Sep; 452():139567. PubMed ID: 38718456
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Structural and biochemical properties of silver carp surimi as affected by comminution method.
    Yin T; He Y; Liu L; Shi L; Xiong S; You J; Hu Y; Huang Q
    Food Chem; 2019 Jul; 287():85-92. PubMed ID: 30857722
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Modification of myofibrillar protein structural characteristics: Effect of ultrasound-assisted first-stage thermal treatment on unwashed Silver Carp surimi gel.
    Xie Y; Zhao K; Yang F; Shu W; Ma J; Huang Y; Cao X; Liu Q; Yuan Y
    Ultrason Sonochem; 2024 Jul; 107():106911. PubMed ID: 38761771
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating.
    Du X; Zhao M; Pan N; Wang S; Xia X; Zhang D
    Food Chem; 2021 Nov; 362():130222. PubMed ID: 34090040
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella).
    Lou X; Yang Q; Sun Y; Pan D; Cao J
    J Sci Food Agric; 2017 Sep; 97(12):3917-3922. PubMed ID: 28345129
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress.
    Wang L; Zhang M; Fang Z; Bhandari B
    J Sci Food Agric; 2017 Jan; 97(1):50-57. PubMed ID: 26916602
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of radio frequency heating on water distribution and structural properties of grass carp myofibrillar protein gel.
    Wang L; Wang X; Ma J; Yang K; Feng X; You X; Wang S; Zhang Y; Xiong G; Wang L; Sun W
    Food Chem; 2021 May; 343():128557. PubMed ID: 33199125
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Insight into the effect of large yellow croaker roe phospholipids on the physical properties of surimi gel and their interaction mechanism with myofibrillar protein.
    Du Y; Lan J; Zhong R; Shi F; Yang Q; Liang P
    J Sci Food Agric; 2024 Feb; 104(3):1347-1356. PubMed ID: 37814156
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Inhibitive effect of trehalose and sodium pyrophosphate on oxidation and structural changes of myofibrillar proteins in silver carp surimi during frozen storage.
    Wu D; Cao Y; Yin T; Huang Q
    Food Res Int; 2024 Jul; 187():114361. PubMed ID: 38763645
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characteristics of sarcoplasmic proteins and their interaction with surimi and kamaboko gel.
    Jafarpour A; Gorczyca EM
    J Food Sci; 2009; 74(1):N16-22. PubMed ID: 19200110
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of setting temperature on glucono-δ-lactone-induced gelation of silver carp surimi.
    Weng W; Zheng W
    J Sci Food Agric; 2015 May; 95(7):1528-34. PubMed ID: 25131135
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Changes of the flavor substances and protein degradation of black carp (Mylopharyngodon piceus) pickled products during steaming.
    Wang Y; Wu H; Shi W; Huang H; Shen S; Yang F; Chen S
    J Sci Food Agric; 2021 Aug; 101(10):4033-4041. PubMed ID: 33349966
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella) fillet.
    Yang F; Jia S; Liu J; Gao P; Yu D; Jiang Q; Xu Y; Yu P; Xia W; Zhan X
    Food Chem; 2019 Dec; 301():125278. PubMed ID: 31387033
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Gelation and microstructural properties of fish myofibrillar protein gels with the incorporation of l-lysine and l-arginine at low ionic strength.
    Wang X; Feng T; Wang X; Zhang X; Xia S
    J Sci Food Agric; 2021 Oct; 101(13):5469-5477. PubMed ID: 33682127
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Binding of flavor compounds and whey protein isolate as affected by heat and high pressure treatments.
    Kühn J; Considine T; Singh H
    J Agric Food Chem; 2008 Nov; 56(21):10218-24. PubMed ID: 18937489
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.