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 *

134 related articles for article (PubMed ID: 35661602)

  • 1. l-Arginine and l-lysine retard aggregation and polar residue modifications of myofibrillar proteins: Their roles in solubility of myofibrillar proteins in frozen porcine Longissimus lumborum.
    Bao P; Chen L; Hu Y; Wang Y; Zhou C
    Food Chem; 2022 Nov; 393():133347. PubMed ID: 35661602
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Quality of frozen porcine Longissimus lumborum muscles injected with l-arginine and l-lysine solution.
    Bao P; Chen L; Wang Y; Hu Y; Wang Y; Fang H; Yang H; Zhang B; He B; Zhou C
    Meat Sci; 2021 Sep; 179():108530. PubMed ID: 33946021
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Injection of l-arginine or l-lysine before freezing delays the emulsifying and gelling properties deterioration of myofibrillar proteins of frozen porcine Longissimus lumborum muscle.
    Li R; Fan X; Gao X; Zhou C
    Food Chem; 2023 Nov; 427():136736. PubMed ID: 37393633
    [TBL] [Abstract][Full Text] [Related]  

  • 4. l-Lysine and l-arginine inhibit myosin aggregation and interact with acidic amino acid residues of myosin: The role in increasing myosin solubility.
    Li S; Zheng Y; Xu P; Zhu X; Zhou C
    Food Chem; 2018 Mar; 242():22-28. PubMed ID: 29037682
    [TBL] [Abstract][Full Text] [Related]  

  • 5. l-arginine and l-lysine supplementation to NaCl tenderizes porcine meat by promoting myosin extraction and actomyosin dissociation.
    Fan X; Gao X; Zhou C
    Food Chem; 2024 Jul; 446():138809. PubMed ID: 38402768
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Synergistic Effects of High-Intensity Ultrasound Combined with L-Lysine for the Treatment of Porcine Myofibrillar Protein Regarding Solubility and Flavour Adsorption Capacity.
    Xie Y; Chen D; Cao J; Wang X; Yin X
    Foods; 2024 Feb; 13(4):. PubMed ID: 38397606
    [TBL] [Abstract][Full Text] [Related]  

  • 8. l-Arginine and l-Lysine Alleviate Myosin from Oxidation: Their Role in Maintaining Myosin's Emulsifying Properties.
    Zhang D; Zhang Y; Huang Y; Chen L; Bao P; Fang H; Zhou C
    J Agric Food Chem; 2021 Mar; 69(10):3189-3198. PubMed ID: 33496584
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of Eleutherine bulbosa extract on the myofibrillar protein oxidation and moisture migration of yak meat under oxidation stress.
    Li S; Wu W; Tang S; Wang J
    Meat Sci; 2024 Sep; 215():109550. PubMed ID: 38820704
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The dynamic change in the degradation and in vitro digestive properties of porcine myofibrillar protein during freezing storage.
    Pan N; Bai X; Kong B; Liu Q; Chen Q; Sun F; Liu H; Xia X
    Int J Biol Macromol; 2023 Apr; 234():123682. PubMed ID: 36796280
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Analysis of inhibition of guava (Psidium guajava l.) leaf polyphenol on the protein oxidative aggregation of frozen chicken meatballs based on structural changes.
    Nuerjiang M; Li Y; Yue X; Kong B; Liu H; Wu K; Xia X
    Food Res Int; 2023 Feb; 164():112433. PubMed ID: 36738000
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Myofibrillar proteins' intermolecular interaction weakening and degradation: Are they mainly responsible for the tenderization of meat containing l-arginine, l-lysine, or/and NaCl?
    Fan X; Gao X; Li R; Pan D; Zhou C
    Food Chem; 2024 May; 441():138318. PubMed ID: 38181666
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of soluble soybean polysaccharides on freeze-denaturation and structure of myofibrillar protein of bighead carp surimi with liquid nitrogen freezing.
    Gao W; Huang Y; Zeng XA; Brennan MA
    Int J Biol Macromol; 2019 Aug; 135():839-844. PubMed ID: 31145952
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Lysine and arginine content of proteins: computational analysis suggests a new tool for solubility design.
    Warwicker J; Charonis S; Curtis RA
    Mol Pharm; 2014 Jan; 11(1):294-303. PubMed ID: 24283752
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The solubility and conformational characteristics of porcine myosin as affected by the presence of L-lysine and L-histidine.
    Guo XY; Peng ZQ; Zhang YW; Liu B; Cui YQ
    Food Chem; 2015 Mar; 170():212-7. PubMed ID: 25306337
    [TBL] [Abstract][Full Text] [Related]  

  • 16. [Effects of Freezing and Thawing Treatments on Beef Protein Secondary Structure Analyzed with ATR-FTIR].
    Sun Z; Yang FW; Li X; Zhang CH; Xie XL
    Guang Pu Xue Yu Guang Pu Fen Xi; 2016 Nov; 36(11):3542-6. PubMed ID: 30198667
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Ultrasonic treatment treated sea bass myofibrillar proteins in low-salt solution: Emphasizing the changes on conformation structure, oxidation sites, and emulsifying properties.
    Lan M; Li T; Li L; Wang S; Chen J; Yang T; Li Z; Yang Y; Zhang X; Li B
    Food Chem; 2024 Mar; 435():137564. PubMed ID: 37776650
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of Fenugreek (
    Chen M; Pan Q; Wu B; Wang H; Yi Y; Xu W; Guo D
    Foods; 2023 Dec; 12(24):. PubMed ID: 38137286
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Impact of ice structuring protein on myofibrillar protein aggregation behaviour and structural property of quick-frozen patty during frozen storage.
    Li F; Du X; Ren Y; Kong B; Wang B; Xia X; Bao Y
    Int J Biol Macromol; 2021 May; 178():136-142. PubMed ID: 33636271
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods.
    Li F; Wang B; Liu Q; Chen Q; Zhang H; Xia X; Kong B
    Meat Sci; 2019 Jan; 147():108-115. PubMed ID: 30219362
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.