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.
259 related articles for article (PubMed ID: 36113593)
1. Oxidative stability and gelation properties of myofibrillar protein from chicken breast after post-mortem frozen storage as influenced by phenolic compound-pterostilbene. Wang Y; Liu M; Zhou X; Zang H; Zhang R; Yang H; Jin S; Feng X; Shan A Int J Biol Macromol; 2022 Nov; 221():1271-1281. PubMed ID: 36113593 [TBL] [Abstract][Full Text] [Related]
2. Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress. Wang L; Zhang M; Fang Z; Bhandari B J Sci Food Agric; 2017 Jan; 97(1):50-57. PubMed ID: 26916602 [TBL] [Abstract][Full Text] [Related]
3. Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein. Xia T; Xu Y; Zhang Y; Xu L; Kong Y; Song S; Huang M; Bai Y; Luan Y; Han M; Zhou G; Xu X Food Chem; 2022 Aug; 384():132368. PubMed ID: 35196593 [TBL] [Abstract][Full Text] [Related]
4. Effects of carboxymethyl chitosan on the oxidation stability and gel properties of myofibrillar protein from frozen pork patties. Zhang H; Li X; Sun S; Wang Y; Li Z; Kang H; Peng X Int J Biol Macromol; 2023 Apr; 234():123710. PubMed ID: 36801276 [TBL] [Abstract][Full Text] [Related]
5. 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]
6. ε-Polylysine-mediated enhancement of the structural stability and gelling properties of myofibrillar protein under oxidative stress. Ma W; Yuan F; Feng L; Wang J; Sun Y; Cao Y; Huang J Int J Biol Macromol; 2022 Nov; 220():1114-1123. PubMed ID: 36030980 [TBL] [Abstract][Full Text] [Related]
7. Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel. Cen K; Yu X; Gao C; Yang Y; Tang X; Feng X Food Chem; 2022 Nov; 394():133456. PubMed ID: 35717909 [TBL] [Abstract][Full Text] [Related]
8. 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]
9. Proanthocyanidin B2 and transglutaminase synergistically improves gel properties of oxidized myofibrillar proteins. Zhang D; Yang X; Wang Y; Wang B; Wang S; Chang J; Liu S; Wang H Food Chem; 2022 Oct; 391():133262. PubMed ID: 35640337 [TBL] [Abstract][Full Text] [Related]
10. Effect of partial substitution of complex phosphates with sodium bicarbonate on aggregation, conformation and gel properties of beef-pork-chicken complex myofibrillar proteins. Zhou Y; Liu J; Ma Y; Ma Z; Ma Q; Li Z; Wang S J Sci Food Agric; 2024 Sep; 104(12):7386-7396. PubMed ID: 38666745 [TBL] [Abstract][Full Text] [Related]
11. Impact of Flammulina velutipes polysaccharide on properties and structural changes of pork myofibrillar protein during the gel process in the absence or presence of oxidation. Li Q; Meng Z; Hu J; Li Q; Dong Y; Cai C; Zhu Y Food Chem; 2024 Aug; 450():139300. PubMed ID: 38640525 [TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein. Zhao S; Yang L; Chen X; Zhao Y; Ma H; Wang H; Su A Food Chem; 2024 Oct; 455():139902. PubMed ID: 38820644 [TBL] [Abstract][Full Text] [Related]
15. Controlled formation of emulsion gels stabilized by salted myofibrillar protein under malondialdehyde (MDA)-induced oxidative stress. Zhou F; Sun W; Zhao M J Agric Food Chem; 2015 Apr; 63(14):3766-77. PubMed ID: 25749308 [TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. Tyrosinase-aided protein cross-linking: effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels. Lantto R; Puolanne E; Kruus K; Buchert J; Autio K J Agric Food Chem; 2007 Feb; 55(4):1248-55. PubMed ID: 17243701 [TBL] [Abstract][Full Text] [Related]
19. Influence of sodium tripolyphosphate coupled with (-)-epigallocatechin on the in vitro digestibility and emulsion gel properties of myofibrillar protein under oxidative stress. Chen J; Zhang K; Ren Y; Hu F; Yan Y; Qu J Food Funct; 2020 Jul; 11(7):6407-6421. PubMed ID: 32613953 [TBL] [Abstract][Full Text] [Related]
20. Influence of NaCl and phosphate on gelation properties of chicken breast myofibrillar protein gels and its application to in vitro digestion model. Choi JS; Chin KB Food Chem; 2024 Dec; 460(Pt 3):140638. PubMed ID: 39182444 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]