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Journal Abstract Search

267 related items for PubMed ID: 31678672

  • 1. Physicochemical characteristics and gel-forming properties of myofibrillar protein in an oxidative system affected by partial substitution of NaCl with KCl, MgCl2 or CaCl2.
    Ge G, Han Y, Zheng J, Zhao M, Sun W.
    Food Chem; 2020 Mar 30; 309():125614. PubMed ID: 31678672
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  • 2. Effects of partial substitution of NaCl on myofibrillar protein properties from pearl mussel Hyriopsis cumingii muscle: Structural characteristics and aggregation behaviors.
    Yang HH, Zhong C, Sun LC, Li YK, Chen H, Wu GP.
    Food Chem; 2021 Sep 15; 356():129734. PubMed ID: 33838607
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  • 3. Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl.
    Wu H, Yan W, Zhuang H, Huang M, Zhao J, Zhang J.
    Food Chem; 2016 Jun 15; 201():237-42. PubMed ID: 26868571
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  • 4. Evaluation of the texture characteristics and taste of shrimp surimi with partial replacement of NaCl by non‑sodium metal salts.
    Qian X, Lin S, Chen T, Li S, Wang S, Li C, Wang R, Sun N.
    Food Chem; 2024 Nov 30; 459():140403. PubMed ID: 39024873
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  • 5. Effect of partial substitution of NaCl by KCl on aggregation behavior and gel properties of beef myosin.
    Yu C, Chen L, Ouyang K, Chen H, Xu M, Lin S, Wang W.
    Food Chem; 2024 Nov 15; 458():140178. PubMed ID: 38944923
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  • 6. Differences in pork myosin solubility and structure with various chloride salts and their property of pork gel.
    Jeong HG, Kim J, Lee S, Jo K, Yong HI, Choi YS, Jung S.
    J Anim Sci Technol; 2023 Sep 15; 65(5):1065-1080. PubMed ID: 37969338
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  • 7. Gelation of crocodile myofibrillar protein - κ-carrageenan mixtures in two low-NaCl solution.
    Qin Zhang Q, Tang J, Feng Wu Y, Yu Qian C, Qin S, Hang Cai Z, Wang H, Mei Xiao H.
    Food Chem; 2024 Jul 01; 445():138753. PubMed ID: 38394905
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  • 9. Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride.
    Wu H, Zhang Y, Long M, Tang J, Yu X, Wang J, Zhang J.
    Meat Sci; 2014 Mar 01; 96(3):1325-31. PubMed ID: 24342182
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  • 10. Role of partial replacement of NaCl by KCl combined with other components on structure and gel properties of porcine myofibrillar protein.
    Hu Y, Wang Q, Sun F, Chen Q, Xia X, Liu Q, Kong B.
    Meat Sci; 2022 Aug 01; 190():108832. PubMed ID: 35525019
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  • 11. Effects of NaCl concentration and potassium chloride substitutions on the thermal properties and lipid oxidation of dry-cured pork.
    Zhang Y, Feng X, Wu H, Tang J, Zhang J.
    J Food Sci; 2014 Sep 01; 79(9):E1695-703. PubMed ID: 25212268
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  • 13. Hydroxyl radical and ferryl-generating systems promote gel network formation of myofibrillar protein.
    Xiong YL, Blanchard SP, Ooizumi T, Ma Y.
    J Food Sci; 2010 Mar 01; 75(2):C215-21. PubMed ID: 20492228
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  • 14. Ion-selective interactions of biologically relevant inorganic ions with alanine zwitterion: a 3D-RISM study.
    Fedotova MV, Dmitrieva OA.
    Amino Acids; 2015 May 01; 47(5):1015-23. PubMed ID: 25663287
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  • 20. Physicochemical properties of magnesium aluminum silicate (smectone) gels prepared using electrolytic-reduction ion water (2): Effects of various salts on the phase diagram.
    Okajima M, Shimokawa K, Ishii F.
    Colloids Surf B Biointerfaces; 2009 Sep 01; 72(2):284-8. PubMed ID: 19477104
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