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Journal Abstract Search

311 related items for PubMed ID: 28199889

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. Effect of gellan gum on functional properties of low-fat chicken meat batters.
    Li K, Liu JY, Fu L, Li WJ, Zhao YY, Bai YH, Kang ZL.
    J Texture Stud; 2019 Apr; 50(2):131-138. PubMed ID: 30414321
    [Abstract] [Full Text] [Related]

  • 4. Effect of malva nut gum (purified and crude), sodium chloride and phosphate on cooking, texture, colour, rheology and microstructure of different chicken meat batters.
    Barbut S, Somboonpanyakul P, Quinton M, Smith A.
    Br Poult Sci; 2009 Jan; 50(1):83-94. PubMed ID: 19234933
    [Abstract] [Full Text] [Related]

  • 5. 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; 75(7):E477-86. PubMed ID: 21535542
    [Abstract] [Full Text] [Related]

  • 6. Microbial transglutaminase-induced structural and rheological changes of cationic and anionic myofibrillar proteins.
    Hong GP, Xiong YL.
    Meat Sci; 2012 May; 91(1):36-42. PubMed ID: 22222178
    [Abstract] [Full Text] [Related]

  • 7. Effect of sodium bicarbonate on techno-functional and rheological properties of pale, soft, and exudative (PSE) meat batters.
    Li YP, Zou XL, Kang ZL, Ma HJ.
    Meat Sci; 2022 Dec; 194():108990. PubMed ID: 36183626
    [Abstract] [Full Text] [Related]

  • 8. Comparison of protein degradation, protein oxidation, and μ-calpain activation between pale, soft, and exudative and red, firm, and nonexudative pork during postmortem aging.
    Yin Y, Zhang WG, Zhou GH, Guo B.
    J Anim Sci; 2014 Aug; 92(8):3745-52. PubMed ID: 24987073
    [Abstract] [Full Text] [Related]

  • 9. The effect of pale, soft and exudative meat on the quality of canned pork in gravy.
    Florowski T, Florowska A, Chmiel M, Adamczak L, Pietrzak D, Ruchlicka M.
    Meat Sci; 2017 Jan; 123():29-34. PubMed ID: 27610754
    [Abstract] [Full Text] [Related]

  • 10. 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; 77(1):S54-61. PubMed ID: 22260131
    [Abstract] [Full Text] [Related]

  • 11. Nitrite-cured color and phosphate-mediated water binding of pork muscle proteins as affected by calcium in the curing solution.
    Zhao J, Xiong YL.
    J Food Sci; 2012 Jul; 77(7):C811-7. PubMed ID: 22757702
    [Abstract] [Full Text] [Related]

  • 12. Chosen quality parameters of pork sausage produced without curing mixture.
    Kostecki A, Bilska A, Danyluk B.
    Acta Sci Pol Technol Aliment; 2015 Jul; 14(3):191-198. PubMed ID: 28068026
    [Abstract] [Full Text] [Related]

  • 13. Synergistic recovery and enhancement of gelling properties of oxidatively damaged myofibrillar protein by l-lysine and transglutaminase.
    Cao Y, Li B, Fan X, Wang J, Zhu Z, Huang J, Xiong YL.
    Food Chem; 2021 Oct 01; 358():129860. PubMed ID: 33933959
    [Abstract] [Full Text] [Related]

  • 14. Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of pale, soft, and exudative pork.
    Booren BL, Castell-Perez ME, Miller RK.
    J Texture Stud; 2017 Oct 01; 48(5):403-414. PubMed ID: 28967225
    [Abstract] [Full Text] [Related]

  • 15. 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 15; 100(1):258-267. PubMed ID: 31512250
    [Abstract] [Full Text] [Related]

  • 16. 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 15; 93(3):469-76. PubMed ID: 23273452
    [Abstract] [Full Text] [Related]

  • 17. Effect of chickpea (Cicer arietinum L.) protein isolate on the heat-induced gelation properties of pork myofibrillar protein.
    Li J, Chen Y, Dong X, Li K, Wang Y, Wang Y, Du M, Zhang J, Bai Y.
    J Sci Food Agric; 2021 Mar 30; 101(5):2108-2116. PubMed ID: 32978960
    [Abstract] [Full Text] [Related]

  • 18. Impact of pork collagen superfine powder on rheological and texture properties of Harbin red sausage.
    Wang W, Wang X, Zhao W, Gao G, Zhang X, Wang Y, Wang Y.
    J Texture Stud; 2018 Jun 30; 49(3):300-308. PubMed ID: 28921519
    [Abstract] [Full Text] [Related]

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