116 related articles for article (PubMed ID: 38820644)
1. Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein.
Zhao S; Yang L; Chen X; Zhao Y; Ma H; Wang H; Su A
Food Chem; 2024 May; 455():139902. PubMed ID: 38820644
[TBL] [Abstract][Full Text] [Related]
2. Low-frequency alternating magnetic field and CaCl
Zhao S; Liu Y; Yang L; Zhao Y; Zhu M; Wang H; Kang Z; Ma H
Food Chem X; 2024 Jun; 22():101341. PubMed ID: 38586222
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing
Zhao S; Li Z; Liu Y; Zhao Y; Yuan X; Kang Z; Zhu M; Ma H
Food Chem X; 2022 Jun; 14():100320. PubMed ID: 35571334
[TBL] [Abstract][Full Text] [Related]
5. Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations.
Lee CH; Chin KB
Food Sci Anim Resour; 2019 Aug; 39(4):576-584. PubMed ID: 31508588
[TBL] [Abstract][Full Text] [Related]
6. Effects of high pressure modification on conformation and gelation properties of myofibrillar protein.
Zhang Z; Yang Y; Zhou P; Zhang X; Wang J
Food Chem; 2017 Feb; 217():678-686. PubMed ID: 27664686
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. The effects of modified quinoa protein emulsion as fat substitutes in frankfurters.
Zhao S; Yuan X; Yang L; Zhu M; Ma H; Zhao Y
Meat Sci; 2023 Aug; 202():109215. PubMed ID: 37172548
[TBL] [Abstract][Full Text] [Related]
10. Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber.
Zhuang X; Zhang W; Liu R; Liu Y; Xing L; Han M; Kang ZL; Xu XL; Zhou GH
Food Res Int; 2017 Oct; 100(Pt 1):586-594. PubMed ID: 28873725
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Effect of low-frequency alternating magnetic fields on the physicochemical, conformational and rheological properties of myofibrillar protein after iterative freeze-thaw cycles.
Zhao S; Hei M; Liu Y; Zhao Y; Wang H; Ma H; He H; Kang Z
Int J Biol Macromol; 2024 May; 267(Pt 1):131418. PubMed ID: 38582465
[TBL] [Abstract][Full Text] [Related]
13. Effect of partial substitution of complex phosphates with sodium bicarbonate on aggregation, conformation and gel properties of beef-pork-chicken complex myofibrillar proteins.
Zhou Y; Liu J; Ma Y; Ma Z; Ma Q; Li Z; Wang S
J Sci Food Agric; 2024 Apr; ():. PubMed ID: 38666745
[TBL] [Abstract][Full Text] [Related]
14. Influence of lard-based diacylglycerol on rheological and physicochemical properties of thermally induced gels of porcine myofibrillar protein at different NaCl concentrations.
Zhao X; Han G; Wen R; Xia X; Chen Q; Kong B
Food Res Int; 2020 Jan; 127():108723. PubMed ID: 31882115
[TBL] [Abstract][Full Text] [Related]
15. Myofibrillar protein composite gels: effect of esterified potato starch, lard and peanut oil on the gel properties.
Wu M; Hu J; Gu X; Wang Q; Wei R; Wang J; Li Z; Liu R; Ge Q; Yu H
J Sci Food Agric; 2022 May; 102(7):2731-2740. PubMed ID: 34709652
[TBL] [Abstract][Full Text] [Related]
16. Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar Protein.
Zhao D; Yan S; Liu J; Jiang X; Li J; Wang Y; Zhao J; Bai Y
Foods; 2023 Jul; 12(13):. PubMed ID: 37444335
[TBL] [Abstract][Full Text] [Related]
17. Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation.
Chin KB; Go MY; Xiong YL
Meat Sci; 2009 Mar; 81(3):565-72. PubMed ID: 20416590
[TBL] [Abstract][Full Text] [Related]
18. Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp.
Sun F; Huang Q; Hu T; Xiong S; Zhao S
Int J Biol Macromol; 2014 Mar; 64():17-24. PubMed ID: 24296404
[TBL] [Abstract][Full Text] [Related]
19. Effect of γ-oryzanol/β-sitosterol-based oleogels on the physicochemical and gel properties of Nemipterus virgatus myofibrillar protein.
Mi H; Yang Y; Yi S; Li J; Chen J; Li X
J Sci Food Agric; 2024 Jun; ():. PubMed ID: 38872574
[TBL] [Abstract][Full Text] [Related]
20. Konjac glucomannan improves the gel properties of low salt myofibrillar protein through modifying protein conformation.
Gao Y; Luo C; Zhang J; Wei H; Zan L; Zhu J
Food Chem; 2022 Nov; 393():133400. PubMed ID: 35688089
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
