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 *

128 related articles for article (PubMed ID: 33940967)

  • 1. 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]  

  • 2. 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]  

  • 3. Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel.
    Zhang Z; Regenstein JM; Zhou P; Yang Y
    Ultrason Sonochem; 2017 Jan; 34():960-967. PubMed ID: 27773327
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins.
    Amiri A; Sharifian P; Soltanizadeh N
    Int J Biol Macromol; 2018 May; 111():139-147. PubMed ID: 29307807
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gel.
    Zhou L; Zhang J; Lorenzo JM; Zhang W
    Food Chem; 2021 May; 345():128751. PubMed ID: 33307434
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Synergistic effect of preheating and different power output high-intensity ultrasound on the physicochemical, structural, and gelling properties of myofibrillar protein from chicken wooden breast.
    Wang K; Li Y; Sun J; Qiao C; Ho H; Huang M; Xu X; Pang B; Huang H
    Ultrason Sonochem; 2022 May; 86():106030. PubMed ID: 35576857
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins.
    Zhang R; Xing L; Kang D; Zhou L; Wang L; Zhang W
    Ultrason Sonochem; 2021 Jun; 74():105582. PubMed ID: 33975184
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Structural changes induced by ultrasound improve the ability of the myofibrillar protein to bind flavor compounds from spices.
    Sun X; Yu Y; Saleh ASM; Yang X; Ma J; Gao Z; Li W; Wang Z; Zhang D
    Ultrason Sonochem; 2023 Aug; 98():106510. PubMed ID: 37418951
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Application of high-pressure homogenization for improving the physicochemical, functional and rheological properties of myofibrillar protein.
    Shi X; Zou H; Sun S; Lu Z; Zhang T; Gao J; Yu C
    Int J Biol Macromol; 2019 Oct; 138():425-432. PubMed ID: 31326511
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of different ultrasound power on physicochemical property and functional performance of chicken actomyosin.
    Zou Y; Xu P; Wu H; Zhang M; Sun Z; Sun C; Wang D; Cao J; Xu W
    Int J Biol Macromol; 2018 Jul; 113():640-647. PubMed ID: 29428384
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. 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]  

  • 14. Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast.
    Zhang C; Li XA; Wang H; Xia X; Kong B
    Ultrason Sonochem; 2020 Oct; 67():105137. PubMed ID: 32388312
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Ultrasound-assisted covalent reaction of myofibrillar protein: The improvement of functional properties and its potential mechanism.
    Chen J; Zhang X; Fu M; Chen X; Pius BA; Xu X
    Ultrason Sonochem; 2021 Aug; 76():105652. PubMed ID: 34182317
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi.
    Zhang T; Wang J; Feng J; Liu Y; Suo R; Jin J; Wang W
    Ultrason Sonochem; 2022 May; 86():106031. PubMed ID: 35569439
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. 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]  

  • 19. Preheating and high-intensity ultrasound synergistically affect the physicochemical, structural, and gelling properties of chicken wooden breast myofibrillar protein.
    Wang K; Li Y; Zhang Y; Sun J; Qiao C
    Food Res Int; 2022 Dec; 162(Pt A):111975. PubMed ID: 36461289
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions.
    Chen B; Zhou K; Wang Y; Xie Y; Wang Z; Li P; Xu B
    Food Chem; 2020 Nov; 330():127186. PubMed ID: 32540524
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.