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Journal Abstract Search

330 related items for PubMed ID: 28873725

  • 1. 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; 100(Pt 1):586-594. PubMed ID: 28873725
    [Abstract] [Full Text] [Related]

  • 2. The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations.
    Zhuang X, Han M, Jiang X, Bai Y, Zhou H, Li C, Xu XL, Zhou GH.
    Food Chem; 2019 Mar 01; 275():770-777. PubMed ID: 30724262
    [Abstract] [Full Text] [Related]

  • 3. The effects of three polysaccharides on the gelation properties of myofibrillar protein: Phase behaviour and moisture stability.
    Zhuang X, Wang L, Jiang X, Chen Y, Zhou G.
    Meat Sci; 2020 Dec 01; 170():108228. PubMed ID: 32807542
    [Abstract] [Full Text] [Related]

  • 4. 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 Dec 01; 74(4):E207-17. PubMed ID: 19490326
    [Abstract] [Full Text] [Related]

  • 5. Improvement on gel properties of myofibrillar protein from chicken patty with potato dietary fiber: Based on the change in myofibrillar protein structure and water state.
    Feng J, Bai X, Li Y, Kong B, Nuerjiang M, Wu K, Li Z, Xia X.
    Int J Biol Macromol; 2023 Mar 01; 230():123228. PubMed ID: 36641026
    [Abstract] [Full Text] [Related]

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  • 7. Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation.
    Zhuang X, Jiang X, Zhou H, Chen Y, Zhao Y, Yang H, Zhou G.
    Carbohydr Polym; 2020 Feb 01; 229():115449. PubMed ID: 31826526
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein.
    Zhao S, Yang L, Chen X, Zhao Y, Ma H, Wang H, Su A.
    Food Chem; 2024 Oct 15; 455():139902. PubMed ID: 38820644
    [Abstract] [Full Text] [Related]

  • 10. Water-insoluble dietary fibers from oats enhance gel properties of duck myofibrillar proteins.
    Wang Z, Sun Y, Dang Y, Cao J, Pan D, Guo Y, He J.
    Food Chem; 2021 May 15; 344():128690. PubMed ID: 33246683
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. 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 30; 64():17-24. PubMed ID: 24296404
    [Abstract] [Full Text] [Related]

  • 13. Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lard diacylglycerols.
    Diao X, Guan H, Zhao X, Diao X, Kong B.
    Meat Sci; 2016 Nov 30; 121():333-341. PubMed ID: 27420798
    [Abstract] [Full Text] [Related]

  • 14. Effects of regenerated cellulose fiber on the characteristics of myofibrillar protein gels.
    Zhao Y, Zhou G, Zhang W.
    Carbohydr Polym; 2019 Apr 01; 209():276-281. PubMed ID: 30732809
    [Abstract] [Full Text] [Related]

  • 15. 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 01; 127():45-50. PubMed ID: 28119227
    [Abstract] [Full Text] [Related]

  • 16. Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress.
    Wang L, Zhang M, Fang Z, Bhandari B.
    J Sci Food Agric; 2017 Jan 01; 97(1):50-57. PubMed ID: 26916602
    [Abstract] [Full Text] [Related]

  • 17. Effect of psyllium husk powder on the gelation behavior, microstructure, and intermolecular interactions in myofibrillar protein gels from Andrias davidianus.
    Huang X, Yang H, Lou A, Jiang S, Kang K, Wei Y, Li X, Wu Y, Yu M, Huang Q.
    Food Chem; 2024 Nov 15; 458():140266. PubMed ID: 38964095
    [Abstract] [Full Text] [Related]

  • 18. 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
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. 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]

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