BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

230 related articles for article (PubMed ID: 36801276)

  • 1. 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]  

  • 2. Inhibiting effect of ice structuring protein on the decreased gelling properties of protein from quick-frozen pork patty subjected to frozen storage.
    Li F; Du X; Wang B; Pan N; Xia X; Bao Y
    Food Chem; 2021 Aug; 353():129104. PubMed ID: 33730666
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles.
    Li Y; Han X; Zhang Y; Wang Y; Wang J; Teng W; Wang W; Cao J
    Food Res Int; 2024 Jul; 188():114461. PubMed ID: 38823861
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage.
    Li F; Zhong Q; Kong B; Wang B; Pan N; Xia X
    Food Res Int; 2020 Jul; 133():109142. PubMed ID: 32466938
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities.
    Zhu X; Zhu M; He D; Li X; Shi L; Wang L; Xu J; Zheng Y; Yin T
    Foods; 2022 Jan; 11(3):. PubMed ID: 35159506
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification.
    Jia N; Wang L; Shao J; Liu D; Kong B
    Meat Sci; 2017 May; 127():45-50. PubMed ID: 28119227
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. 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]  

  • 9. Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gel.
    Zhou L; Zhang J; Lorenzo JM; Zhang W
    Food Chem; 2021 May; 345():128751. PubMed ID: 33307434
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles.
    Zhang D; Li H; Emara AM; Hu Y; Wang Z; Wang M; He Z
    Food Chem; 2020 Jun; 315():126226. PubMed ID: 32018081
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Chitosan nanoparticles effectively improved quality stability of pork patties subjected to multiple freeze-thaw cycles.
    Zhang H; Li X; Kang H; Peng X
    Meat Sci; 2023 Feb; 196():109029. PubMed ID: 36370607
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of quercetin on the gel properties of pork myofibrillar proteins and related changes in protein conformation.
    Zhang G; Xiao G; Yi Z; Wang L; Jia N; Liu D
    J Sci Food Agric; 2023 Aug; 103(10):4899-4907. PubMed ID: 36929328
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes.
    Zhu X; Yuan P; Zhang T; Wang Z; Cai D; Chen X; Shen Y; Xu J; Song C; Goff D
    Food Res Int; 2022 Jan; 151():110863. PubMed ID: 34980399
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Understanding the influence of fluctuated low-temperature combined with high-humidity thawing on gelling properties of pork myofibrillar proteins.
    Zhu M; Li H; Xing Y; Ma C; Peng Z; Jiao L; Kang Z; Zhao S; Ma H
    Food Chem; 2023 Mar; 404(Pt A):134238. PubMed ID: 36257268
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Structural and functional modifications of myofibrillar protein by natural phenolic compounds and their application in pork meatball.
    Xu QD; Yu ZL; Zeng WC
    Food Res Int; 2021 Oct; 148():110593. PubMed ID: 34507738
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of sarcoplasmic proteins oxidation on the gel properties of myofibrillar proteins from pork muscles.
    Feng X; Wu D; Yang K; Wang L; Wang X; Ma J; Zhang Y; Wang C; Zhou Y; Sun W
    J Food Sci; 2021 May; 86(5):1835-1844. PubMed ID: 33856047
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of carboxymethyl chitosan on the storage stability of rice dough during frozen storage.
    Wei Q; Zhang G; Ye J; Xie J
    Int J Biol Macromol; 2024 Jun; 270(Pt 1):131913. PubMed ID: 38749889
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.