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.
181 related articles for article (PubMed ID: 36273266)
1. Impacts of soybean protein isolate hydrolysates produced at high hydrostatic pressure on gelling properties, structural characteristics, and molecular forces of myofibrillar protein. Guan H; Tian Y; Liu D; Diao X; Feng C; Xu X J Sci Food Agric; 2023 Apr; 103(6):2752-2761. PubMed ID: 36273266 [TBL] [Abstract][Full Text] [Related]
2. Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein-prepared oil-in-water emulsions. Guan H; Diao X; Liu D; Han J; Kong B; Liu D; Gao C; Zhang L J Sci Food Agric; 2020 Aug; 100(10):3910-3919. PubMed ID: 32342985 [TBL] [Abstract][Full Text] [Related]
3. 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]
4. Fabrication of enhanced aerogel template oleogels with enzyme-hydrolyzed soy protein isolate and covalent cross-linking. Shan G; Cui M; Wang X; Liang X; Xu Z; Zhang Y; Sui X Int J Biol Macromol; 2024 Aug; 275(Pt 1):133674. PubMed ID: 38971290 [TBL] [Abstract][Full Text] [Related]
5. Properties of transglutaminase-induced myofibrillar/wheat gluten gels. Ouyang Y; Xu J; Ji F; Tan M; Luo S; Zhong X; Zheng Z J Food Sci; 2021 Jun; 86(6):2387-2397. PubMed ID: 34018189 [TBL] [Abstract][Full Text] [Related]
6. 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]
7. Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels. Jiang S; Zhao S; Jia X; Wang H; Zhang H; Liu Q; Kong B Food Chem; 2020 May; 311():126018. PubMed ID: 31862566 [TBL] [Abstract][Full Text] [Related]
8. Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products. Li L; He H; Wu D; Lin D; Qin W; Meng D; Yang R; Zhang Q Food Chem; 2021 Oct; 360():129991. PubMed ID: 33965712 [TBL] [Abstract][Full Text] [Related]
9. Combined effect of ultrasound treatment and κ-carrageenan addition on the enhancement of gelling properties and rheological behavior of myofibrillar protein: An underlying mechanisms study. Lin S; Liang X; Zhang J; Kong B; Sun F; Cao C; Zhang H; Liu Q Int J Biol Macromol; 2024 Feb; 257(Pt 1):128569. PubMed ID: 38065443 [TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. Contribution of κ-/ι-carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration. Li S; Lin S; Jiang P; Bao Z; He X; Sun N J Sci Food Agric; 2023 Jan; 103(2):524-533. PubMed ID: 36054511 [TBL] [Abstract][Full Text] [Related]
13. Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline types. Wang Q; Luan Y; Tang Z; Li Z; Gu C; Liu R; Ge Q; Yu H; Wu M Food Res Int; 2023 Feb; 164():112443. PubMed ID: 36738008 [TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Effects and mechanisms of different κ-carrageenan incorporation forms and ionic strength on the physicochemical and gelling properties of myofibrillar protein. Cao C; Liang X; Xu Y; Kong B; Sun F; Liu H; Zhang H; Liu Q; Wang H Int J Biol Macromol; 2024 Feb; 257(Pt 2):128659. PubMed ID: 38101671 [TBL] [Abstract][Full Text] [Related]
17. Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels. Zhang M; Yang Y; Acevedo NC Food Chem; 2020 Jul; 318():126421. PubMed ID: 32126461 [TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. Debittering effect of partially purified proteases from soybean seedlings on soybean protein isolate hydrolysate produced by alcalase. Zhang M; Xin X; Wu H; Zhang H Food Chem; 2021 Nov; 362():130190. PubMed ID: 34082288 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]