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379 related items for PubMed ID: 20492292

  • 1. Xanthan enhances water binding and gel formation of transglutaminase-treated porcine myofibrillar proteins.
    Shang Y, Xiong YL.
    J Food Sci; 2010 Apr; 75(3):E178-85. PubMed ID: 20492292
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  • 2. Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters.
    Lesiow T, Rentfrow GK, Xiong YL.
    Meat Sci; 2017 Jun; 128():40-46. PubMed ID: 28199889
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  • 4. Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase.
    Jiang J, Xiong YL.
    Meat Sci; 2013 Mar; 93(3):469-76. PubMed ID: 23273452
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  • 5. Enzyme-aided modification of chicken-breast myofibril proteins: effect of laccase and transglutaminase on gelation and thermal stability.
    Lantto R, Puolanne E, Kalkkinen N, Buchert J, Autio K.
    J Agric Food Chem; 2005 Nov 16; 53(23):9231-7. PubMed ID: 16277427
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  • 10. Synergistic gelation of xanthan gum with locust bean gum: a rheological investigation.
    Copetti G, Grassi M, Lapasin R, Pricl S.
    Glycoconj J; 1997 Dec 16; 14(8):951-61. PubMed ID: 9486428
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  • 11. Influence of biofilm surface layer protein A (BslA) on the gel structure of myofibril protein from chicken breast.
    Ullah N, Wang X, Chen L, Xu X, Li Z, Feng X.
    J Sci Food Agric; 2017 Nov 16; 97(14):4712-4720. PubMed ID: 28374425
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  • 12. Hydroxyl radical and ferryl-generating systems promote gel network formation of myofibrillar protein.
    Xiong YL, Blanchard SP, Ooizumi T, Ma Y.
    J Food Sci; 2010 Mar 16; 75(2):C215-21. PubMed ID: 20492228
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  • 13. Influence of xanthan gum on the structural characteristics of myofibrillar proteins treated by high pressure.
    Villamonte G, Jury V, Jung S, de Lamballerie M.
    J Food Sci; 2015 Mar 16; 80(3):C522-31. PubMed ID: 25656483
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  • 20. Influence of various levels of flaxseed gum addition on the water-holding capacities of heat-induced porcine myofibrillar protein.
    Sun J, Li X, Xu X, Zhou G.
    J Food Sci; 2011 Apr 16; 76(3):C472-8. PubMed ID: 21535816
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