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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

159 related items for PubMed ID: 20806938

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  • 2. Morphological examinations of oxidatively stressed pork muscle and myofibrils upon salt marination and cooking to elucidate the water-binding potential.
    Liu Z, Xiong YL, Chen J.
    J Agric Food Chem; 2011 Dec 28; 59(24):13026-34. PubMed ID: 22084832
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  • 3. Protein carbonylation and water-holding capacity of pork subjected to frozen storage: effect of muscle type, premincing, and packaging.
    Estévez M, Ventanas S, Heinonen M, Puolanne E.
    J Agric Food Chem; 2011 May 25; 59(10):5435-43. PubMed ID: 21506554
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  • 5. The effect of protein oxidation on hydration and water-binding in pork packaged in an oxygen-enriched atmosphere.
    Delles RM, Xiong YL.
    Meat Sci; 2014 Jun 25; 97(2):181-8. PubMed ID: 24583326
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  • 6. Effect of low-voltage electrical stimulation after dressing on color stability and water holding capacity of bovine longissimus muscle.
    Li C, Li J, Li X, Hviid M, Lundström K.
    Meat Sci; 2011 Jul 25; 88(3):559-65. PubMed ID: 21382673
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  • 7. Mild protein oxidation enhanced hydration and myofibril swelling capacity of fresh ground pork muscle packaged in high oxygen atmosphere.
    Delles RM, Xiong YL, True AD.
    J Food Sci; 2011 Jul 25; 76(5):C760-7. PubMed ID: 22417424
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  • 8. Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity.
    Di Luca A, Mullen AM, Elia G, Davey G, Hamill RM.
    Meat Sci; 2011 Jun 25; 88(2):261-70. PubMed ID: 21292408
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  • 9. pH Dependence of the progression in NMR T(2) relaxation times in post-mortem muscle.
    Bertram HC, Whittaker AK, Andersen HJ, Karlsson AH.
    J Agric Food Chem; 2003 Jul 02; 51(14):4072-8. PubMed ID: 12822949
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  • 10. 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 02; 85(3):481-6. PubMed ID: 20416818
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  • 13. Stepwise chilling: tender pork without compromising water-holding capacity.
    Rosenvold K, Borup U, Therkildsen M.
    J Anim Sci; 2010 May 02; 88(5):1830-41. PubMed ID: 20118418
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  • 16. Effect of constant-current pulsed electric field thawing on proteins and water-holding capacity of frozen porcine longissimus muscle.
    Yang N, Yao H, Zhang A, Jin Y, Zhang X, Xu X.
    Food Chem; 2024 Oct 01; 454():139784. PubMed ID: 38815321
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  • 18. Inhibition of Lipid Oxidation in Oil-in-Water Emulsions by Interface-Adsorbed Myofibrillar Protein.
    Yang J, Xiong YL.
    J Agric Food Chem; 2015 Oct 14; 63(40):8896-904. PubMed ID: 26414649
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