121 related articles for article (PubMed ID: 36054511)
21. Effects of calcium chloride on the gelling and digestive characteristics of myofibrillar protein in Litopenaeus vannamei.
Zhang K; Wang Y; Fan X; Li N; Tan Z; Liu H; Liu X; Zhou D; Li D
Food Chem; 2024 May; 441():138348. PubMed ID: 38199106
[TBL] [Abstract][Full Text] [Related]
22. Mixed κ/ι-carrageenan - LM pectin gels: Relating the rheological and mechanical properties with the capacity for probiotic encapsulation.
Hughes MH; Brugnoni LI; Genovese DB
Int J Biol Macromol; 2024 Jul; 273(Pt 1):133009. PubMed ID: 38852727
[TBL] [Abstract][Full Text] [Related]
23. Insoluble dietary fibers from Lentinus edodes stipes improve the gel properties of pork myofibrillar protein: A water distribution, microstructure and intermolecular interactions study.
Lu W; Wu D; Wang L; Song G; Chi R; Ma J; Li Z; Wang L; Sun W
Food Chem; 2023 Jun; 411():135386. PubMed ID: 36652882
[TBL] [Abstract][Full Text] [Related]
24. Phase behavior of the gelation process of myofibrillar protein-curdlan blended system: Discussion based on rheology and gel properties.
Zhang C; Chen L; Teng H
Food Chem; 2024 Mar; 437(Pt 2):137839. PubMed ID: 37948797
[TBL] [Abstract][Full Text] [Related]
25. Effect of psyllium husk powder on the gelation behavior, microstructure, and intermolecular interactions in myofibrillar protein gels from Andrias davidianus.
Huang X; Yang H; Lou A; Jiang S; Kang K; Wei Y; Li X; Wu Y; Yu M; Huang Q
Food Chem; 2024 Jun; 458():140266. PubMed ID: 38964095
[TBL] [Abstract][Full Text] [Related]
26. Study on the interaction and gel properties of pork myofibrillar protein with konjac polysaccharides.
Liu J; Yang K; Wu D; Gong H; Guo L; Ma J; Sun W
J Sci Food Agric; 2024 Mar; 104(4):2284-2293. PubMed ID: 37950529
[TBL] [Abstract][Full Text] [Related]
27. Comprehensive investigation into the effects of yeast dietary fiber and temperature on konjac glucomannan/kappa-carrageenan for the development of fat analogs.
Hao T; Xia S; Song J; Ma C; Xue C; Jiang X
Int J Biol Macromol; 2024 Jan; 254(Pt 1):127459. PubMed ID: 37852402
[TBL] [Abstract][Full Text] [Related]
28. Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp).
Man H; Sun P; Lin J; Ren X; Li D
Food Chem; 2024 Jul; 445():138735. PubMed ID: 38359572
[TBL] [Abstract][Full Text] [Related]
29. Design of glucono-δ-lactone-induced pinto bean protein isolate/κ-carrageenan mixed gels with various microstructures: fabrication, characterization, and release behavior.
Aliabbasi N; Emam-Djomeh Z; Askari G; Salami M
J Sci Food Agric; 2023 Feb; 103(3):1484-1498. PubMed ID: 36184820
[TBL] [Abstract][Full Text] [Related]
30. Monosaccharide-induced glycation enhances gelation and physicochemical properties of myofibrillar protein from oyster (Crassostrea gigas).
Liu X; Tian G; Hou Y; Zhang Q; Li X; Zuo S; Zhu B; Sang Y
Food Chem; 2023 Dec; 428():136795. PubMed ID: 37450954
[TBL] [Abstract][Full Text] [Related]
31. Evaluating the effect of thermo-reversible and thermo-irreversible curdlan gels on the gelling properties and in vitro digestibility of myofibrillar protein gels under low-salt condition.
Xu Y; Liang X; Kong B; Sun F; Xia X; Zhang H; Liu Q; Cao C
Food Res Int; 2024 Apr; 181():114115. PubMed ID: 38448099
[TBL] [Abstract][Full Text] [Related]
32. Effect of κ-carrageenan on the quality of crayfish surimi gels.
Wei QJ; Zhang WW; Wang JJ; Thakur K; Hu F; Khan MR; Zhang JG; Wei ZJ
Food Chem X; 2024 Jun; 22():101497. PubMed ID: 38840725
[TBL] [Abstract][Full Text] [Related]
33. Evaluation and relationship analysis of pea protein on structure and heat-induced gel performance of myofibrillar protein.
Chen H; Wu J; Chen M; Cai X; Chen X; Wang S
J Sci Food Agric; 2023 Mar; 103(5):2502-2511. PubMed ID: 36606415
[TBL] [Abstract][Full Text] [Related]
34. Effects of NaCl on the interactions between neomethyl hesperidin dihydrochalcone and pork myofibrillar protein: Their relevance to gelation properties.
Wang M; Chen L; Han B; Wang R; Liu Y; Fan X; Lv X; Huang F; Han M; Kang Z; Feng X; Mazurenko I
Food Res Int; 2022 Dec; 162(Pt A):111983. PubMed ID: 36461226
[TBL] [Abstract][Full Text] [Related]
35. 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 Jun; 457():140214. PubMed ID: 38959683
[TBL] [Abstract][Full Text] [Related]
36. Impact of κ-Carrageenan on the Cold-Set Pea Protein Isolate Emulsion-Filled Gels: Mechanical Property, Microstructure, and In Vitro Digestive Behavior.
Li X; Chen X; Cheng H
Foods; 2024 Feb; 13(3):. PubMed ID: 38338618
[TBL] [Abstract][Full Text] [Related]
37. Gelation characteristics of partially purified myofibrillar proteins extracted from commercially harvested Indian mackerel and threadfin bream.
Singh A; Patil U; Mittal A; Singh P; Tyagi A; Benjakul S
J Food Sci; 2023 Oct; 88(10):4015-4027. PubMed ID: 37623915
[TBL] [Abstract][Full Text] [Related]
38. Using nanocellulose to improve heat-induced cull cow meat myofibrillar protein gels: effects of particle morphology and content.
Shen R; Tian X; Yang Q; Zhang K; Zhang H; Wang X; Bai L; Wang W
J Sci Food Agric; 2023 Dec; 103(15):7550-7559. PubMed ID: 37410998
[TBL] [Abstract][Full Text] [Related]
39. Effects of Transglutaminase on Myofibrillar Protein Composite Gels with Addition of Non-Meat Protein Emulsion.
Wu M; Yin Q; Bian J; Xu Y; Gu C; Jiao J; Yang J; Zhang Y
Gels; 2023 Nov; 9(11):. PubMed ID: 37999000
[TBL] [Abstract][Full Text] [Related]
40. Effects of heating rates on the self-assembly behavior and gelling properties of beef myosin.
Fang T; Han M; Wang Y; Xiang X; Chen L; Yang H; Kang Z; Huang F; Fan X; Han M; Xu X; Zhou G; Ullah N; Feng X
J Sci Food Agric; 2023 Mar; 103(5):2473-2482. PubMed ID: 36658470
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]