234 related articles for article (PubMed ID: 33765599)
1. Dual role (promotion and inhibition) of transglutaminase in mediating myofibrillar protein gelation under malondialdehyde-induced oxidative stress.
Lv Y; Feng X; Yang R; Qian S; Liu Y; Xu X; Zhou G; Ullah N; Zhu B; Chen L
Food Chem; 2021 Aug; 353():129453. PubMed ID: 33765599
[TBL] [Abstract][Full Text] [Related]
2. Synergistic recovery and enhancement of gelling properties of oxidatively damaged myofibrillar protein by
Cao Y; Li B; Fan X; Wang J; Zhu Z; Huang J; Xiong YL
Food Chem; 2021 Oct; 358():129860. PubMed ID: 33933959
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Rheological Enhancement of Pork Myofibrillar Protein-Lipid Emulsion Composite Gels via Glucose Oxidase Oxidation/Transglutaminase Cross-Linking Pathway.
Wang X; Xiong YL; Sato H
J Agric Food Chem; 2017 Sep; 65(38):8451-8458. PubMed ID: 28876922
[TBL] [Abstract][Full Text] [Related]
5. Effect of combined treatment of L-arginine and transglutaminase on the gelation behavior of freeze-damaged myofibrillar protein.
Cao Y; Han X; Yuan F; Fan X; Liu M; Feng L; Li Z; Huang J
Food Funct; 2022 Feb; 13(3):1495-1505. PubMed ID: 35060582
[TBL] [Abstract][Full Text] [Related]
6. The gelation properties of myofibrillar proteins prepared with malondialdehyde and (-)-epigallocatechin-3-gallate.
Lv Y; Feng X; Wang Y; Guan Q; Qian S; Xu X; Zhou G; Ullah N; Chen L
Food Chem; 2021 Mar; 340():127817. PubMed ID: 32889199
[TBL] [Abstract][Full Text] [Related]
7. Controlled formation of emulsion gels stabilized by salted myofibrillar protein under malondialdehyde (MDA)-induced oxidative stress.
Zhou F; Sun W; Zhao M
J Agric Food Chem; 2015 Apr; 63(14):3766-77. PubMed ID: 25749308
[TBL] [Abstract][Full Text] [Related]
8. Properties of transglutaminase-induced myofibrillar/wheat gluten gels.
Ouyang Y; Xu J; Ji F; Tan M; Luo S; Zhong X; Zheng Z
J Food Sci; 2021 Jun; 86(6):2387-2397. PubMed ID: 34018189
[TBL] [Abstract][Full Text] [Related]
9. Inhibition of interaction between epigallocatechin-3-gallate and myofibrillar protein by cyclodextrin derivatives improves gel quality under oxidative stress.
Zhang Y; Chen L; Lv Y; Wang S; Suo Z; Cheng X; Xu X; Zhou G; Li Z; Feng X
Food Res Int; 2018 Jun; 108():8-17. PubMed ID: 29735104
[TBL] [Abstract][Full Text] [Related]
10. (-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress.
Lv Y; Chen L; Wu H; Xu X; Zhou G; Zhu B; Feng X
Food Chem; 2019 Jul; 285():139-146. PubMed ID: 30797328
[TBL] [Abstract][Full Text] [Related]
11. ε-Polylysine-mediated enhancement of the structural stability and gelling properties of myofibrillar protein under oxidative stress.
Ma W; Yuan F; Feng L; Wang J; Sun Y; Cao Y; Huang J
Int J Biol Macromol; 2022 Nov; 220():1114-1123. PubMed ID: 36030980
[TBL] [Abstract][Full Text] [Related]
12. Catalytic effect of transglutaminase mediated by myofibrillar protein crosslinking under microwave irradiation.
Cao H; Jiao X; Fan D; Huang J; Zhao J; Yan B; Zhou W; Zhang W; Ye W; Zhang H
Food Chem; 2019 Jun; 284():45-52. PubMed ID: 30744866
[TBL] [Abstract][Full Text] [Related]
13. Proanthocyanidin B2 and transglutaminase synergistically improves gel properties of oxidized myofibrillar proteins.
Zhang D; Yang X; Wang Y; Wang B; Wang S; Chang J; Liu S; Wang H
Food Chem; 2022 Oct; 391():133262. PubMed ID: 35640337
[TBL] [Abstract][Full Text] [Related]
14. Disruption of secondary structure by oxidative stress alters the cross-linking pattern of myosin by microbial transglutaminase.
Li C; Xiong YL
Meat Sci; 2015 Oct; 108():97-105. PubMed ID: 26068405
[TBL] [Abstract][Full Text] [Related]
15. Effect of chickpea (Cicer arietinum L.) protein isolate on the heat-induced gelation properties of pork myofibrillar protein.
Li J; Chen Y; Dong X; Li K; Wang Y; Wang Y; Du M; Zhang J; Bai Y
J Sci Food Agric; 2021 Mar; 101(5):2108-2116. PubMed ID: 32978960
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Interaction of myofibrillar proteins and epigallocatechin gallate in the presence of transglutaminase in solutions.
Li J; Munir S; Yu X; Yin T; You J; Liu R; Xiong S; Hu Y
Food Funct; 2020 Nov; 11(11):9560-9572. PubMed ID: 33146213
[TBL] [Abstract][Full Text] [Related]
18. Xanthan enhances water binding and gel formation of transglutaminase-treated porcine myofibrillar proteins.
Shang Y; Xiong YL
J Food Sci; 2010 Apr; 75(3):E178-85. PubMed ID: 20492292
[TBL] [Abstract][Full Text] [Related]
19. Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase.
Jiang J; Xiong YL
Meat Sci; 2013 Mar; 93(3):469-76. PubMed ID: 23273452
[TBL] [Abstract][Full Text] [Related]
20. Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations.
Wang S; Zhang Y; Chen L; Xu X; Zhou G; Li Z; Feng X
Food Chem; 2018 Mar; 243():50-57. PubMed ID: 29146369
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
