119 related articles for article (PubMed ID: 37879582)
1. Structural properties and emulsification of myofibrillar proteins from hairtail (Trichiurus haumela) at different salt ions.
Huang X; Cui Y; Shi L; Yang S; Qiu X; Hao G; Zhao Y; Liu S; Liu Z; Weng W; Ren Z
Int J Biol Macromol; 2023 Dec; 253(Pt 8):127598. PubMed ID: 37879582
[TBL] [Abstract][Full Text] [Related]
2. Effect of ionic strength on the structural properties and emulsion characteristics of myofibrillar proteins from hairtail (Trichiurus haumela).
Ren Z; Cui Y; Wang Y; Shi L; Yang S; Hao G; Qiu X; Wu Y; Zhao Y; Weng W
Food Res Int; 2022 Jul; 157():111248. PubMed ID: 35761560
[TBL] [Abstract][Full Text] [Related]
3. Characteristics of hairtail surimi gels treated with myofibrillar protein-stabilized Pickering emulsions.
Lin M; Cui Y; Shi L; Li Z; Liu S; Liu Z; Weng W; Ren Z
J Sci Food Agric; 2024 May; 104(7):4251-4259. PubMed ID: 38311866
[TBL] [Abstract][Full Text] [Related]
4. Effects of environmental pH on protein properties and flavor factors of hairtail (Trichiurus haumela) in thermal processing.
Liu S; Cai X; Huang J; Tang Z; Hu Y; Li Y
Food Chem; 2023 Jul; 413():135615. PubMed ID: 36774838
[TBL] [Abstract][Full Text] [Related]
5. Changes of water state and gel characteristics of Hairtail (Trichiurus lepturus) surimi during thermal processing.
Ding HC; Li XP; Li RZ; Yi SM; Xu YX; Mi HB; Li JR
J Texture Stud; 2019 Aug; 50(4):332-340. PubMed ID: 30786028
[TBL] [Abstract][Full Text] [Related]
6. Atmospheric cold plasma: a new approach to modify protein and lipid properties of myofibrillar protein isolate from hairtail (Trichiurus lepturus) fish.
Hatab S; Koddy JK; Miao W; Tang L; Xu H; Deng S; Zheng B
J Sci Food Agric; 2022 Mar; 102(5):2041-2049. PubMed ID: 34561868
[TBL] [Abstract][Full Text] [Related]
7. γ-PGA and MTGase improve the formation of ε-(γ-glutamyl) lysine cross-links within hairtail (Trichiurus haumela) surimi protein.
Hu Y; Shao Y; Wu C; Yuan C; Ishimura G; Liu W; Chen S
Food Chem; 2018 Mar; 242():330-337. PubMed ID: 29037697
[TBL] [Abstract][Full Text] [Related]
8. Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase.
Hu Y; Liu W; Yuan C; Morioka K; Chen S; Liu D; Ye X
Food Chem; 2015 Jun; 176():115-22. PubMed ID: 25624213
[TBL] [Abstract][Full Text] [Related]
9. Ionic strength-mediated protein and flavor studies on thermally processed hairtail pieces.
Liu S; Cai X; Tang Z; Hu Z; Li Y; Hu Y
J Food Sci; 2023 Oct; 88(10):4108-4121. PubMed ID: 37676095
[TBL] [Abstract][Full Text] [Related]
10. Investigation of the changes in the lipid profiles in hairtail (Trichiurus haumela) muscle during frozen storage using chemical and LC/MS-based lipidomics analysis.
Fang C; Chen H; Yan H; Shui S; Benjakul S; Zhang B
Food Chem; 2022 Oct; 390():133140. PubMed ID: 35580518
[TBL] [Abstract][Full Text] [Related]
11. Cold-induced denaturation of muscle proteins in hairtail (
Shui S; Yan H; Tu C; Benjakul S; Aubourg SP; Zhang B
Food Chem X; 2022 Dec; 16():100479. PubMed ID: 36277867
[TBL] [Abstract][Full Text] [Related]
12. Effect of Extracts Derived from Brown Algae (
Han Q; Wang Y; Chu Q; Bao B
Foods; 2022 Jan; 11(3):. PubMed ID: 35159562
[TBL] [Abstract][Full Text] [Related]
13. Eugenol-chitosan nanoemulsion as an edible coating: Its impact on physicochemical, microbiological and sensorial properties of hairtail (Trichiurus haumela) during storage at 4 °C.
Liu J; Shao Y; Yuan C; Takaki K; Li Y; Ying Y; Hu Y
Int J Biol Macromol; 2021 Jul; 183():2199-2204. PubMed ID: 34058208
[TBL] [Abstract][Full Text] [Related]
14. Structure-related differential proteins identification for sous-vide cooking hairtail (
Li Y; Huang J; Zhou Y; Wu T; Ma P; Yuan C; Chen S; Hu Y
Food Funct; 2020 Nov; 11(11):9960-9972. PubMed ID: 33112346
[TBL] [Abstract][Full Text] [Related]
15. The formation and conversion of characteristic aroma profiles and key harmful substances in different high-temperature processing of hairtail (Trichiurus Haumela).
Fu B; Wang Y; Huang X; Dong X; Zhou D; Qi L; Qin L
Food Res Int; 2024 Jul; 187():114323. PubMed ID: 38763630
[TBL] [Abstract][Full Text] [Related]
16. Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties.
Deng X; Ma Y; Lei Y; Zhu X; Zhang L; Hu L; Lu S; Guo X; Zhang J
Ultrason Sonochem; 2021 Aug; 76():105659. PubMed ID: 34242867
[TBL] [Abstract][Full Text] [Related]
17. Evaluating the effects of graphene nanoparticles combined radio-frequency thawing on the physicochemical quality and protein conformation in hairtail (Trichiurus lepturus) dorsal muscle.
Tian F; Gu X; Li Y; Cai L
J Sci Food Agric; 2024 Mar; 104(5):2809-2819. PubMed ID: 38009613
[TBL] [Abstract][Full Text] [Related]
18. Chemical and LC-MS-based lipidomics analyses revealed changes in lipid profiles in hairtail (Trichiurus haumela) muscle during chilled storage.
Yan H; Jiao L; Fang C; Benjakul S; Zhang B
Food Res Int; 2022 Sep; 159():111600. PubMed ID: 35940796
[TBL] [Abstract][Full Text] [Related]
19. Understanding the role of atmospheric cold plasma (ACP) in maintaining the quality of hairtail (Trichiurus Lepturus).
Koddy JK; Miao W; Hatab S; Tang L; Xu H; Nyaisaba BM; Chen M; Deng S
Food Chem; 2021 May; 343():128418. PubMed ID: 33160769
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]