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Journal Abstract Search

291 related items for PubMed ID: 32259736

  • 1. 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]

  • 2. Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy.
    Yang K, Zhou Y, Guo J, Feng X, Wang X, Wang L, Ma J, Sun W.
    Food Chem; 2020 Oct 01; 326():126896. PubMed ID: 32416422
    [Abstract] [Full Text] [Related]

  • 3. Radio frequency heating improves water retention of pork myofibrillar protein gel: An analysis from water distribution and structure.
    Wang X, Wang L, Yang K, Wu D, Ma J, Wang S, Zhang Y, Sun W.
    Food Chem; 2021 Jul 15; 350():129265. PubMed ID: 33610837
    [Abstract] [Full Text] [Related]

  • 4. Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins.
    Guo J, Zhou Y, Yang K, Yin X, Ma J, Li Z, Sun W, Han M.
    Food Chem; 2019 Feb 15; 274():775-781. PubMed ID: 30373007
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. Insoluble dietary fibers from Lentinus edodes stipes improve the gel properties of pork myofibrillar protein: A water distribution, microstructure and intermolecular interactions study.
    Lu W, Wu D, Wang L, Song G, Chi R, Ma J, Li Z, Wang L, Sun W.
    Food Chem; 2023 Jun 15; 411():135386. PubMed ID: 36652882
    [Abstract] [Full Text] [Related]

  • 7. Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gel.
    Zhou L, Zhang J, Lorenzo JM, Zhang W.
    Food Chem; 2021 May 30; 345():128751. PubMed ID: 33307434
    [Abstract] [Full Text] [Related]

  • 8. 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 30; 127():45-50. PubMed ID: 28119227
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. 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]

  • 11. Study on the interaction and gel properties of pork myofibrillar protein with konjac polysaccharides.
    Liu J, Yang K, Wu D, Gong H, Guo L, Ma J, Sun W.
    J Sci Food Agric; 2024 Mar 15; 104(4):2284-2293. PubMed ID: 37950529
    [Abstract] [Full Text] [Related]

  • 12. 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 15; 97(14):4712-4720. PubMed ID: 28374425
    [Abstract] [Full Text] [Related]

  • 13. The beneficial effects of rutin on myofibrillar protein gel properties and related changes in protein conformation.
    Jia N, Zhang F, Liu Q, Wang L, Lin S, Liu D.
    Food Chem; 2019 Dec 15; 301():125206. PubMed ID: 31377630
    [Abstract] [Full Text] [Related]

  • 14. 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 15; 100(Pt 1):586-594. PubMed ID: 28873725
    [Abstract] [Full Text] [Related]

  • 15. 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 15; 217():109595. PubMed ID: 39004037
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. 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 01; 215():109554. PubMed ID: 38838569
    [Abstract] [Full Text] [Related]

  • 18. Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions.
    Chen B, Guo J, Xie Y, Zhou K, Li P, Xu B.
    Food Chem; 2021 Mar 30; 341(Pt 2):128274. PubMed ID: 33038801
    [Abstract] [Full Text] [Related]

  • 19. Structural changes induced by direct current magnetic field improve water holding capacity of pork myofibrillar protein gels.
    Yang K, Wang L, Guo J, Wu D, Wang X, Wu M, Feng X, Ma J, Zhang Y, Sun W.
    Food Chem; 2021 May 30; 345():128849. PubMed ID: 33601660
    [Abstract] [Full Text] [Related]

  • 20. Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism.
    Wang Q, Gu C, Wei R, Luan Y, Liu R, Ge Q, Yu H, Wu M.
    Ultrason Sonochem; 2023 Mar 30; 94():106349. PubMed ID: 36870098
    [Abstract] [Full Text] [Related]

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