131 related articles for article (PubMed ID: 38823861)
21. Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss: A review.
Zhang Y; Kim YHB; Puolanne E; Ertbjerg P
Meat Sci; 2022 Aug; 190():108841. PubMed ID: 35533633
[TBL] [Abstract][Full Text] [Related]
22. Quinoa protein Pickering emulsion: A promising cryoprotectant to enhance the freeze-thaw stability of fish myofibril gels.
Cen K; Huang C; Yu X; Gao C; Yang Y; Tang X; Feng X
Food Chem; 2023 May; 407():135139. PubMed ID: 36512908
[TBL] [Abstract][Full Text] [Related]
23. Influence of meat exudates on the quality characteristics of fresh and freeze-thawed pork.
Kim GD; Jung EY; Lim HJ; Yang HS; Joo ST; Jeong JY
Meat Sci; 2013 Oct; 95(2):323-9. PubMed ID: 23747625
[TBL] [Abstract][Full Text] [Related]
24. Effects of mulberry polyphenols on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slices during processing and storage.
Cheng J; Xu L; Xiang R; Liu X; Zhu M
Meat Sci; 2020 Feb; 160():107973. PubMed ID: 31655245
[TBL] [Abstract][Full Text] [Related]
25. Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection.
Pan N; Dong C; Du X; Kong B; Sun J; Xia X
Meat Sci; 2021 Feb; 172():108313. PubMed ID: 32980723
[TBL] [Abstract][Full Text] [Related]
26. [Effects of Freezing and Thawing Treatments on Beef Protein Secondary Structure Analyzed with ATR-FTIR].
Sun Z; Yang FW; Li X; Zhang CH; Xie XL
Guang Pu Xue Yu Guang Pu Fen Xi; 2016 Nov; 36(11):3542-6. PubMed ID: 30198667
[TBL] [Abstract][Full Text] [Related]
27. Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel.
Lee S; Choi YS; Jo K; Jeong HG; Yong HI; Kim TK; Jung S
Food Sci Anim Resour; 2021 Nov; 41(6):997-1011. PubMed ID: 34796326
[TBL] [Abstract][Full Text] [Related]
28. 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]
29. 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]
30. Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins.
Kim HW; Kim JH; Seo JK; Setyabrata D; Kim YHB
Meat Sci; 2018 May; 139():162-170. PubMed ID: 29427852
[TBL] [Abstract][Full Text] [Related]
31. Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-salt condition.
Lin S; Li X; Zhang J; Kong B; Cao C; Sun F; Zhang H; Liu Q; Liu C
Meat Sci; 2024 Sep; 215():109554. PubMed ID: 38838569
[TBL] [Abstract][Full Text] [Related]
32. Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles.
Wang B; Li F; Pan N; Kong B; Xia X
Meat Sci; 2021 Feb; 172():108335. PubMed ID: 33059179
[TBL] [Abstract][Full Text] [Related]
33. Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing.
Li YP; Kang ZL; Sukmanov V; Ma HJ
Meat Sci; 2021 Jun; 176():108471. PubMed ID: 33647630
[TBL] [Abstract][Full Text] [Related]
34. Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gel.
Wu M; Wang J; Hu J; Li Z; Liu R; Liu Y; Cao Y; Ge Q; Yu H
J Sci Food Agric; 2020 Jan; 100(1):258-267. PubMed ID: 31512250
[TBL] [Abstract][Full Text] [Related]
35. Impact of Flammulina velutipes polysaccharide on properties and structural changes of pork myofibrillar protein during the gel process in the absence or presence of oxidation.
Li Q; Meng Z; Hu J; Li Q; Dong Y; Cai C; Zhu Y
Food Chem; 2024 Aug; 450():139300. PubMed ID: 38640525
[TBL] [Abstract][Full Text] [Related]
36. Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation.
Chen L; Li C; Ullah N; Guo Y; Sun X; Wang X; Xu X; Hackman RM; Zhou G; Feng X
Meat Sci; 2016 Nov; 121():228-237. PubMed ID: 27348321
[TBL] [Abstract][Full Text] [Related]
37. Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low-fat model sausages.
Kim GH; Chin KB
J Sci Food Agric; 2024 Aug; 104(10):6322-6329. PubMed ID: 38520300
[TBL] [Abstract][Full Text] [Related]
38. (-)-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]
39. Changes in functional properties of common carp (Cyprinus carpio) myofibrillar protein as affected by ultrasound-assisted freezing.
Sun Q; Zhang C; Li Q; Xia X; Kong B
J Food Sci; 2020 Sep; 85(9):2879-2888. PubMed ID: 32839999
[TBL] [Abstract][Full Text] [Related]
40. Effect of multiple freeze-thaw cycles on the quality of chicken breast meat.
Ali S; Zhang W; Rajput N; Khan MA; Li CB; Zhou GH
Food Chem; 2015 Apr; 173():808-14. PubMed ID: 25466093
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
