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Journal Abstract Search

406 related items for PubMed ID: 28374425

  • 1. 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; 97(14):4712-4720. PubMed ID: 28374425
    [Abstract] [Full Text] [Related]

  • 2. 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; 127():45-50. PubMed ID: 28119227
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  • 3. Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress.
    Wang L, Zhang M, Fang Z, Bhandari B.
    J Sci Food Agric; 2017 Jan; 97(1):50-57. PubMed ID: 26916602
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  • 4. 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
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  • 5. Xanthan enhances water binding and gel formation of transglutaminase-treated porcine myofibrillar proteins.
    Shang Y, Xiong YL.
    J Food Sci; 2010 Apr 15; 75(3):E178-85. PubMed ID: 20492292
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  • 6. Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel.
    Cen K, Yu X, Gao C, Yang Y, Tang X, Feng X.
    Food Chem; 2022 Nov 15; 394():133456. PubMed ID: 35717909
    [Abstract] [Full Text] [Related]

  • 7. 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 15; 215():109554. PubMed ID: 38838569
    [Abstract] [Full Text] [Related]

  • 8. Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels.
    Wu M, Xiong YL, Chen J, Tang X, Zhou G.
    J Food Sci; 2009 Sep 15; 74(4):E207-17. PubMed ID: 19490326
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  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. Influence of NaCl and phosphate on gelation properties of chicken breast myofibrillar protein gels and its application to in vitro digestion model.
    Choi JS, Chin KB.
    Food Chem; 2024 Dec 01; 460(Pt 3):140638. PubMed ID: 39182444
    [Abstract] [Full Text] [Related]

  • 11. Effect of partial substitution of complex phosphates with sodium bicarbonate on aggregation, conformation and gel properties of beef-pork-chicken complex myofibrillar proteins.
    Zhou Y, Liu J, Ma Y, Ma Z, Ma Q, Li Z, Wang S.
    J Sci Food Agric; 2024 Sep 01; 104(12):7386-7396. PubMed ID: 38666745
    [Abstract] [Full Text] [Related]

  • 12. Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation.
    Yao W, Zhao Z, Zhang J, Kong B, Sun F, Liu Q, Cao C.
    Meat Sci; 2024 Nov 01; 217():109595. PubMed ID: 39004037
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. 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 30; 98(2):799-806. PubMed ID: 28677851
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  • 15. 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 30; 86(6):2387-2397. PubMed ID: 34018189
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  • 16. Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate.
    Shi H, Zhou T, Wang X, Zou Y, Wang D, Xu W.
    Food Chem; 2021 Oct 01; 358():129873. PubMed ID: 33933962
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  • 17. Rapid heating of Alaska pollock and chicken breast myofibrillar protein gels as affecting water-holding properties.
    Stevenson CD, Liu W, Lanier TC.
    J Agric Food Chem; 2012 Oct 10; 60(40):10111-7. PubMed ID: 22973804
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  • 18. 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 10; 100(Pt 1):586-594. PubMed ID: 28873725
    [Abstract] [Full Text] [Related]

  • 19. Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field.
    Wang X, Xia M, Zhou Y, Wang L, Feng X, Yang K, Ma J, Li Z, Wang L, Sun W.
    Food Chem; 2020 Aug 15; 321():126728. PubMed ID: 32259736
    [Abstract] [Full Text] [Related]

  • 20. Mechanism on the Synergistic Gelation of the Myofibrillar Protein Composite Gel Enhanced by "Clean-Label" Skin Functional Protein Powders.
    Chen H, Zhang J, Dai H, Fu Y, Ma L, Zhang Y.
    J Agric Food Chem; 2023 Nov 08; 71(44):16777-16786. PubMed ID: 37885230
    [Abstract] [Full Text] [Related]

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