178 related articles for article (PubMed ID: 36358089)
1. Improvement of solubility, gelation and emulsifying properties of myofibrillar protein from mantis shrimp (Oratosquilla oratoria) by phosphorylation modification under low ionic strength of KCl.
Jia B; Chen J; Yang G; Bi J; Guo J; Shang K; Wang S; Wu Z; Zhang K
Food Chem; 2023 Mar; 403():134497. PubMed ID: 36358089
[TBL] [Abstract][Full Text] [Related]
2. Site-specific incorporation of sodium tripolyphosphate into myofibrillar protein from mantis shrimp (Oratosquilla oratoria) promotes protein crosslinking and gel network formation.
Chen J; Ren Y; Zhang K; Xiong YL; Wang Q; Shang K; Zhang D
Food Chem; 2020 May; 312():126113. PubMed ID: 31911356
[TBL] [Abstract][Full Text] [Related]
3. Solubility and emulsifying properties of perilla protein isolate: Improvement by phosphorylation in the presence of sodium tripolyphosphate and sodium trimetaphosphate.
Zhao Q; Hong X; Fan L; Liu Y; Li J
Food Chem; 2022 Jul; 382():132252. PubMed ID: 35158276
[TBL] [Abstract][Full Text] [Related]
4. Phosphorylation modification of myofibrillar proteins by sodium pyrophosphate affects emulsion gel formation and oxidative stability under different pH conditions.
Chen J; Ren Y; Zhang K; Qu J; Hu F; Yan Y
Food Funct; 2019 Oct; 10(10):6568-6581. PubMed ID: 31552989
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. 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]
8. 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]
9. Insight into the mechanisms of combining direct current magnetic field with phosphate in promoting emulsifying properties of myofibrillar protein.
Yang K; Chi R; Jiang J; Ma J; Zhang Y; Sun W; Zhou Y
Food Chem; 2024 Jul; 447():138990. PubMed ID: 38492306
[TBL] [Abstract][Full Text] [Related]
10. Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy.
Hu Y; Zhang L; Yi Y; Solangi I; Zan L; Zhu J
Food Chem; 2021 Feb; 338():128146. PubMed ID: 33091990
[TBL] [Abstract][Full Text] [Related]
11. Effects of high-intensity ultrasound on physicochemical and gel properties of myofibrillar proteins from the bay scallop (Argopecten irradians).
Liu B; Wu Y; Liang QY; Zheng H
Ultrason Sonochem; 2024 Jul; 107():106935. PubMed ID: 38850642
[TBL] [Abstract][Full Text] [Related]
12. Improvement in the gelling properties of myofibrillar protein from the razor clam (
Zhang Q; Hou Y; Liu X; Sun J; Wang X; Sang Y
Food Chem X; 2023 Dec; 20():101006. PubMed ID: 38046180
[TBL] [Abstract][Full Text] [Related]
13. Effect of phosphates on gelling characteristics and water mobility of myofibrillar protein from grass carp (Ctenopharyngodon idellus).
Huang J; Bakry AM; Zeng S; Xiong S; Yin T; You J; Fan M; Huang Q
Food Chem; 2019 Jan; 272():84-92. PubMed ID: 30309608
[TBL] [Abstract][Full Text] [Related]
14. (-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress.
Lv Y; Chen L; Wu H; Xu X; Zhou G; Zhu B; Feng X
Food Chem; 2019 Jul; 285():139-146. PubMed ID: 30797328
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl
Wang Y; Zhou Y; Wang XX; Ma F; Xu BC; Li PJ; Chen CG
Food Chem; 2020 Jul; 319():126535. PubMed ID: 32187565
[TBL] [Abstract][Full Text] [Related]
17. The dose-dependent effects of polyphenols and malondialdehyde on the emulsifying and gel properties of myofibrillar protein-mulberry polyphenol complex.
Cheng J; Tang D; Yang H; Wang X; Zhu M; Liu X
Food Chem; 2021 Oct; 360():130005. PubMed ID: 33984565
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Physicochemical characteristics and gel-forming properties of myofibrillar protein in an oxidative system affected by partial substitution of NaCl with KCl, MgCl
Ge G; Han Y; Zheng J; Zhao M; Sun W
Food Chem; 2020 Mar; 309():125614. PubMed ID: 31678672
[TBL] [Abstract][Full Text] [Related]
20. Improved effect of flaxseed gum on the weakened gelling properties of myofibrillar protein induced by catechin.
Jia N; Lin S; Zhang F; Zheng D; Liu D
Food Chem; 2022 Mar; 372():131136. PubMed ID: 34600195
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
