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.
303 related articles for article (PubMed ID: 34709652)
1. Myofibrillar protein composite gels: effect of esterified potato starch, lard and peanut oil on the gel properties. Wu M; Hu J; Gu X; Wang Q; Wei R; Wang J; Li Z; Liu R; Ge Q; Yu H J Sci Food Agric; 2022 May; 102(7):2731-2740. PubMed ID: 34709652 [TBL] [Abstract][Full Text] [Related]
2. 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]
3. Rheology and microstructure of myofibrillar protein-starch composite gels: Comparison of native and modified starches. Wu M; Wang J; Ge Q; Yu H; Xiong YL Int J Biol Macromol; 2018 Oct; 118(Pt A):988-996. PubMed ID: 29969640 [TBL] [Abstract][Full Text] [Related]
4. Rheology and microstructure of myofibrillar protein-olive oil composite gels: effect of different non-meat protein as emulsifier. Wu M; Fei L; Zhuang T; Lei S; Ge Q; Yu H; Wang J; Wang Y J Sci Food Agric; 2018 Jan; 98(2):799-806. PubMed ID: 28677851 [TBL] [Abstract][Full Text] [Related]
5. Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels. Wu M; Xiong YL; Chen J; Tang X; Zhou G J Food Sci; 2009; 74(4):E207-17. PubMed ID: 19490326 [TBL] [Abstract][Full Text] [Related]
6. Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lard diacylglycerols. Diao X; Guan H; Zhao X; Diao X; Kong B Meat Sci; 2016 Nov; 121():333-341. PubMed ID: 27420798 [TBL] [Abstract][Full Text] [Related]
7. 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]
8. Effect of starch and peanut oil on physicochemical and gel properties of myofibrillar protein: Amylose content and addition form. Mi H; Su N; Liang S; Li J; Chen J; Li X Int J Biol Macromol; 2024 May; 268(Pt 1):131699. PubMed ID: 38642689 [TBL] [Abstract][Full Text] [Related]
9. Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp. Sun F; Huang Q; Hu T; Xiong S; Zhao S Int J Biol Macromol; 2014 Mar; 64():17-24. PubMed ID: 24296404 [TBL] [Abstract][Full Text] [Related]
10. Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein-Oil Composite Gels. Xu X; Chen H; Zhang Q; Lyu F; Ding Y; Zhou X Molecules; 2020 Jan; 25(2):. PubMed ID: 31936862 [TBL] [Abstract][Full Text] [Related]
11. Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein-peanut oil emulsion composite gels. Wu M; Xiong YL; Chen J Meat Sci; 2011 Jul; 88(3):384-90. PubMed ID: 21342749 [TBL] [Abstract][Full Text] [Related]
12. Insight into the spatial distribution and interaction model of heat-induced micro- and nano-starch/myofibrillar protein blends. Li X; Yue X; Huang Q; Xiong S Int J Biol Macromol; 2023 Jun; 240():124366. PubMed ID: 37044321 [TBL] [Abstract][Full Text] [Related]
13. Improvement on gel properties of myofibrillar protein from chicken patty with potato dietary fiber: Based on the change in myofibrillar protein structure and water state. Feng J; Bai X; Li Y; Kong B; Nuerjiang M; Wu K; Li Z; Xia X Int J Biol Macromol; 2023 Mar; 230():123228. PubMed ID: 36641026 [TBL] [Abstract][Full Text] [Related]
14. Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase. Zhang F; Fang L; Wang C; Shi L; Chang T; Yang H; Cui M Meat Sci; 2013 Mar; 93(3):533-7. PubMed ID: 23273461 [TBL] [Abstract][Full Text] [Related]
15. Effect of γ-oryzanol/β-sitosterol-based oleogels on the physicochemical and gel properties of Nemipterus virgatus myofibrillar protein. Mi H; Yang Y; Yi S; Li J; Chen J; Li X J Sci Food Agric; 2024 Oct; 104(13):8120-8129. PubMed ID: 38872574 [TBL] [Abstract][Full Text] [Related]
16. Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-salt condition. Lin S; Li X; Zhang J; Kong B; Cao C; Sun F; Zhang H; Liu Q; Liu C Meat Sci; 2024 Sep; 215():109554. PubMed ID: 38838569 [TBL] [Abstract][Full Text] [Related]
17. Effects of starch type and concentration on the physicochemical properties of bilayer-stabilized oil-in-water emulsion gels enriched with β-1,3/1,6-D-glucans. Bortnowska G; Bartkowiak A; Tokarczyk G; Przybylska S; Iwański R J Sci Food Agric; 2020 Oct; 100(13):4879-4886. PubMed ID: 32478408 [TBL] [Abstract][Full Text] [Related]
18. Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel. Lin S; Liang X; Zhao Z; Kong B; Cao C; Sun F; Liu Q Food Res Int; 2024 Apr; 182():114177. PubMed ID: 38519164 [TBL] [Abstract][Full Text] [Related]
19. Incorporation of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviour, and microstructure of low-salt myofibrillar protein gels: Perspective on phase transition. Wei S; Zhang J; Liang X; Kong B; Cao C; Liu H; Zhang H; Liu Q Food Chem; 2024 Nov; 457():140214. PubMed ID: 38959683 [TBL] [Abstract][Full Text] [Related]
20. Assembly of soy protein-corn starch composite gels by thermal induction: Structure, and properties. He M; Zhang M; Gao T; Chen L; Liu Y; Huang Y; Teng F; Li Y Food Chem; 2024 Feb; 434():137433. PubMed ID: 37741241 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]