BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

227 related articles for article (PubMed ID: 33765599)

  • 21. 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]  

  • 22. Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion.
    Cao Y; True AD; Chen J; Xiong YL
    J Agric Food Chem; 2016 Apr; 64(15):3054-61. PubMed ID: 27003685
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Uncovering quality changes of surimi-sol based products subjected to freeze-thaw process: The potential role of oxidative modification on salt-dissolved myofibrillar protein aggregation and gelling properties.
    Yan S; Du Z; Liu C; Yu D; Zhu Z; Xu J; Xia W; Xu Y
    Food Chem; 2024 Sep; 451():139456. PubMed ID: 38670022
    [TBL] [Abstract][Full Text] [Related]  

  • 24. 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]  

  • 25. Effect of Pork Skin Gelatin on the Physical Properties of Pork Myofibrillar Protein Gel and Restructured Ham with Microbial Transglutaminase.
    Lee CH; Chin KB
    Gels; 2022 Dec; 8(12):. PubMed ID: 36547346
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds.
    Shen H; Stephen Elmore J; Zhao M; Sun W
    Food Chem; 2020 Nov; 329():127032. PubMed ID: 32505986
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Double-crosslinked effect of TGase and EGCG on myofibrillar proteins gel based on physicochemical properties and molecular docking.
    Li J; Munir S; Yu X; Yin T; You J; Liu R; Xiong S; Hu Y
    Food Chem; 2021 May; 345():128655. PubMed ID: 33302098
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Myofibrillar Protein Cross-Linking and Gelling Behavior Modified by Structurally Relevant Phenolic Compounds.
    Guo A; Jiang J; True AD; Xiong YL
    J Agric Food Chem; 2021 Feb; 69(4):1308-1317. PubMed ID: 33494593
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Properties of co-gel between Tenebrio Molitor larvae protein and myofibrillar protein induced by transglutaminase.
    Sun H; Zhao Y; Li X; Huang M; Qiao C; Sun J
    Food Chem; 2024 Jun; 443():138609. PubMed ID: 38295569
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters.
    Lesiow T; Rentfrow GK; Xiong YL
    Meat Sci; 2017 Jun; 128():40-46. PubMed ID: 28199889
    [TBL] [Abstract][Full Text] [Related]  

  • 31. 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]  

  • 32. Heat stress induces various oxidative damages to myofibrillar proteins in ducks.
    Cheng S; He Y; Zeng T; Wang D; He J; Xia Q; Zhou C; Pan D; Cao J
    Food Chem; 2022 Oct; 390():133209. PubMed ID: 35580519
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low-fat model sausages.
    Kim GH; Chin KB
    J Sci Food Agric; 2024 Aug; 104(10):6322-6329. PubMed ID: 38520300
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gel.
    Wu M; Wang J; Hu J; Li Z; Liu R; Liu Y; Cao Y; Ge Q; Yu H
    J Sci Food Agric; 2020 Jan; 100(1):258-267. PubMed ID: 31512250
    [TBL] [Abstract][Full Text] [Related]  

  • 35. 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]  

  • 36. Concentration-dependent effect of eugenol on porcine myofibrillar protein gel formation.
    Chen H; Ma J; Pan D; Diao J; Guo A; Li R; Xiong YL
    Meat Sci; 2023 Jul; 201():109187. PubMed ID: 37086702
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Mechanism for improving the gel properties of transglutaminase-mediated porcine myofibrillar protein by ultrasonic pretreatment combined with carrageenan.
    Li J; Zhou Y; Li Z; Ma Z; Ma Q; Wang L
    Food Chem; 2023 Nov; 426():136635. PubMed ID: 37352715
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber.
    Zhuang X; Zhang W; Liu R; Liu Y; Xing L; Han M; Kang ZL; Xu XL; Zhou GH
    Food Res Int; 2017 Oct; 100(Pt 1):586-594. PubMed ID: 28873725
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Emulsion properties of pork myofibrillar protein in combination with microbial transglutaminase and calcium alginate under various pH conditions.
    Hong GP; Min SG; Chin KB
    Meat Sci; 2012 Jan; 90(1):185-93. PubMed ID: 21802216
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effect of sarcoplasmic proteins oxidation on the gel properties of myofibrillar proteins from pork muscles.
    Feng X; Wu D; Yang K; Wang L; Wang X; Ma J; Zhang Y; Wang C; Zhou Y; Sun W
    J Food Sci; 2021 May; 86(5):1835-1844. PubMed ID: 33856047
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 12.