BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

130 related articles for article (PubMed ID: 37961003)

  • 1. Use of basic amino acids to improve gel properties of PSE-like chicken meat proteins isolated via ultrasound-assisted alkaline extraction.
    Li K; Wang LM; Gao HJ; Du MT; Bai YH
    J Food Sci; 2023 Dec; 88(12):5136-5148. PubMed ID: 37961003
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels.
    Li K; Wang LM; Cui BB; Chen B; Zhao DB; Bai YH
    Food Chem; 2024 Jul; 447():138904. PubMed ID: 38447238
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Precipitation and ultimate pH effect on chemical and gelation properties of protein prepared by isoelectric solubilization/precipitation process from pale, soft, exudative (PSE)-like chicken breast meat1.
    Zhao X; Xing T; Chen X; Han MY; Li X; Xu XL; Zhou GH
    Poult Sci; 2017 May; 96(5):1504-1512. PubMed ID: 27837115
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation.
    Li K; Zhao YY; Kang ZL; Wang P; Han MY; Xu XL; Zhou GH
    Poult Sci; 2015 Jan; 94(1):111-22. PubMed ID: 25577798
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of lysine and arginine on the properties of low-salt mince gel from striped catfish (Pangasianodon hypophthalmus).
    Buamard N; Javith MA; Balange AK; Krishna G; Benjakul S
    J Food Sci; 2020 Sep; 85(9):2681-2687. PubMed ID: 32794191
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of ultrasound-assisted L-lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging.
    Xu S; Guo X; Fu C; Wang J; Meng X; Hui T; Peng Z
    J Food Sci; 2024 Jul; 89(7):4162-4177. PubMed ID: 38795377
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat.
    Li K; Liu JY; Fu L; Zhao YY; Bai YH
    Asian-Australas J Anim Sci; 2019 May; 32(5):721-733. PubMed ID: 30208698
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Synergistic recovery and enhancement of gelling properties of oxidatively damaged myofibrillar protein by
    Cao Y; Li B; Fan X; Wang J; Zhu Z; Huang J; Xiong YL
    Food Chem; 2021 Oct; 358():129860. PubMed ID: 33933959
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of combined treatment of L-arginine and transglutaminase on the gelation behavior of freeze-damaged myofibrillar protein.
    Cao Y; Han X; Yuan F; Fan X; Liu M; Feng L; Li Z; Huang J
    Food Funct; 2022 Feb; 13(3):1495-1505. PubMed ID: 35060582
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate.
    Wu ZW; Zou XL; Yao PL; Kang ZL; Ma HJ
    Molecules; 2022 Dec; 27(24):. PubMed ID: 36557986
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Use of an isoelectric solubilization/precipitation process to modify the functional properties of PSE (pale, soft, exudative)-like chicken meat protein: A mechanistic approach.
    Zhao X; Bai Y; Xing T; Xu XL; Zhou G
    Food Chem; 2018 May; 248():201-209. PubMed ID: 29329844
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Suppression mechanism of L-lysine on the Epigallocatechin-3-gallate-induced loss of myofibrillar protein gelling potential.
    Wang M; Kang J; Chen L; He G; Liu Y; Fan X; Lv X; Xu X; Zhou G; Feng X
    Food Res Int; 2023 Jul; 169():112928. PubMed ID: 37254354
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Study on the effect and mechanism of chicken breast on the gel properties of silver carp (Hypophthalmichtys molitrix) surimi.
    Jiang Q; Wang L; Gao P; Yu P; Yang F; Yu D; Chen H; Xia W
    J Sci Food Agric; 2024 Jan; 104(2):1132-1142. PubMed ID: 37737024
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of pulsed electric fields on the conformation and gelation properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: A molecular dynamics study.
    Dong M; Tian H; Xu Y; Han M; Xu X
    Food Chem; 2021 Apr; 342():128306. PubMed ID: 33069524
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of feeding different histidine to lysine ratios on performance, meat quality, and the occurrence of breast myopathies in broiler chickens.
    Lackner J; Hess V; Stef L; Sauerwein H
    Poult Sci; 2022 Feb; 101(2):101568. PubMed ID: 34923231
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Enhancement of the Textural and Gel Properties of Frankfurters by Adding Thermo-reversible or Thermo-irreversible Curdlan Gels.
    Jiang S; Cao CA; Xia XF; Liu Q; Kong BH
    J Food Sci; 2019 May; 84(5):1068-1077. PubMed ID: 30990884
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Rheological characteristics of fresh and frozen PSE, normal and DFD chicken breast meat.
    Zhang L; Barbut S
    Br Poult Sci; 2005 Dec; 46(6):687-93. PubMed ID: 16428111
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Proteome basis of pale, soft, and exudative-like (PSE-like) broiler breast (Pectoralis major) meat.
    Desai MA; Jackson V; Zhai W; Suman SP; Nair MN; Beach CM; Schilling MW
    Poult Sci; 2016 Nov; 95(11):2696-2706. PubMed ID: 27418663
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp).
    Man H; Sun P; Lin J; Ren X; Li D
    Food Chem; 2024 Jul; 445():138735. PubMed ID: 38359572
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.