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Journal Abstract Search

379 related items for PubMed ID: 20492292

  • 21. Control of the properties of xanthan/glucomannan mixed gels by varying xanthan fine structure.
    Fitzpatrick P, Meadows J, Ratcliffe I, Williams PA.
    Carbohydr Polym; 2013 Feb 15; 92(2):1018-25. PubMed ID: 23399123
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  • 22. Characterization of water distribution in xanthan-curdlan hydrogel complex using magnetic resonance imaging, nuclear magnetic resonance relaxometry, rheology, and scanning electron microscopy.
    Williams PD, Oztop MH, McCarthy MJ, McCarthy KL, Lo YM.
    J Food Sci; 2011 Aug 15; 76(6):E472-8. PubMed ID: 22417499
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  • 23. Rheology and microstructure of myofibrillar protein-starch composite gels: Comparison of native and modified starches.
    Wu M, Wang J, Ge Q, Yu H, Xiong YL.
    Int J Biol Macromol; 2018 Oct 15; 118(Pt A):988-996. PubMed ID: 29969640
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  • 24. Rheological Enhancement of Pork Myofibrillar Protein-Lipid Emulsion Composite Gels via Glucose Oxidase Oxidation/Transglutaminase Cross-Linking Pathway.
    Wang X, Xiong YL, Sato H.
    J Agric Food Chem; 2017 Sep 27; 65(38):8451-8458. PubMed ID: 28876922
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  • 25. Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein-peanut oil emulsion composite gels.
    Wu M, Xiong YL, Chen J.
    Meat Sci; 2011 Jul 27; 88(3):384-90. PubMed ID: 21342749
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  • 26. Effects of pork collagen on thermal and viscoelastic properties of purified porcine myofibrillar protein gels.
    Doerscher DR, Briggs JL, Lonergan SM.
    Meat Sci; 2004 Jan 27; 66(1):181-8. PubMed ID: 22063946
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  • 27. Tyrosinase-aided protein cross-linking: effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels.
    Lantto R, Puolanne E, Kruus K, Buchert J, Autio K.
    J Agric Food Chem; 2007 Feb 21; 55(4):1248-55. PubMed ID: 17243701
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  • 28. Properties of transglutaminase-induced myofibrillar/wheat gluten gels.
    Ouyang Y, Xu J, Ji F, Tan M, Luo S, Zhong X, Zheng Z.
    J Food Sci; 2021 Jun 21; 86(6):2387-2397. PubMed ID: 34018189
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  • 29. Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification.
    Jia N, Wang L, Shao J, Liu D, Kong B.
    Meat Sci; 2017 May 21; 127():45-50. PubMed ID: 28119227
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  • 30. Dual role (promotion and inhibition) of transglutaminase in mediating myofibrillar protein gelation under malondialdehyde-induced oxidative stress.
    Lv Y, Feng X, Yang R, Qian S, Liu Y, Xu X, Zhou G, Ullah N, Zhu B, Chen L.
    Food Chem; 2021 Aug 15; 353():129453. PubMed ID: 33765599
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  • 31. An investigation into the temperature dependence of the rheological synergy between xanthan gum and locust bean gum mixtures.
    Craig DQ, Kee A, Tamburic S, Barnes D.
    J Biomater Sci Polym Ed; 1997 Aug 15; 8(5):377-89. PubMed ID: 9105977
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  • 32. Rheology and microstructure of myofibrillar protein-olive oil composite gels: effect of different non-meat protein as emulsifier.
    Wu M, Fei L, Zhuang T, Lei S, Ge Q, Yu H, Wang J, Wang Y.
    J Sci Food Agric; 2018 Jan 15; 98(2):799-806. PubMed ID: 28677851
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  • 33. 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 15; 64():17-24. PubMed ID: 24296404
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  • 34. Rheological studies of polysaccharides for skin scaffolds.
    Almeida N, Mueller A, Hirschi S, Rakesh L.
    J Biomed Mater Res A; 2014 May 15; 102(5):1510-7. PubMed ID: 23703897
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  • 35. Varying the temperature of the liquid used for high-pressure processing of prerigor pork: effects on fresh pork quality, myofibrillar protein solubility, and frankfurter textural properties.
    Souza CM, Boler DD, Clark DL, Kutzler LW, Holmer SF, Summerfield JW, Cannon JE, Smit NR, McKeith FK, Killefer J.
    J Food Sci; 2012 Jan 15; 77(1):S54-61. PubMed ID: 22260131
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  • 36. Effect of acid- and alkaline-aided extractions on functional and rheological properties of proteins recovered from mechanically separated turkey meat (MSTM).
    Hrynets Y, Omana DA, Xu Y, Betti M.
    J Food Sci; 2010 Sep 15; 75(7):E477-86. PubMed ID: 21535542
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  • 37. Proanthocyanidin B2 and transglutaminase synergistically improves gel properties of oxidized myofibrillar proteins.
    Zhang D, Yang X, Wang Y, Wang B, Wang S, Chang J, Liu S, Wang H.
    Food Chem; 2022 Oct 15; 391():133262. PubMed ID: 35640337
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  • 38. 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 15; 100(Pt 1):586-594. PubMed ID: 28873725
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  • 39. Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation.
    Xia X, Kong B, Xiong Y, Ren Y.
    Meat Sci; 2010 Jul 15; 85(3):481-6. PubMed ID: 20416818
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  • 40. Thermal stability and gel quality of myofibrillar protein as affected by soy protein isolates subjected to an acidic pH and mild heating.
    Niu H, Xia X, Wang C, Kong B, Liu Q.
    Food Chem; 2018 Mar 01; 242():188-195. PubMed ID: 29037677
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