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Journal Abstract Search

291 related items for PubMed ID: 32259736

  • 21. 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]

  • 22. Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles.
    Zhang D, Li H, Emara AM, Hu Y, Wang Z, Wang M, He Z.
    Food Chem; 2020 Jun 15; 315():126226. PubMed ID: 32018081
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  • 23. Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein.
    Xia T, Xu Y, Zhang Y, Xu L, Kong Y, Song S, Huang M, Bai Y, Luan Y, Han M, Zhou G, Xu X.
    Food Chem; 2022 Aug 01; 384():132368. PubMed ID: 35196593
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  • 24. 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 01; 86(6):2387-2397. PubMed ID: 34018189
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  • 25. 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
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  • 26. The conformational modification of myofibrillar protein by magnetic field improves its emulsification properties.
    Jiang J, Yang K, Gong H, Ma J, Hu X, Zhou Y, Zhang Y, Sun W.
    Int J Biol Macromol; 2024 Oct 01; 277(Pt 1):134114. PubMed ID: 39047999
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  • 30. Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds.
    Shen H, Stephen Elmore J, Zhao M, Sun W.
    Food Chem; 2020 Nov 01; 329():127032. PubMed ID: 32505986
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  • 31. Proanthocyanidin B2 and transglutaminase synergistically improves gel properties of oxidized myofibrillar proteins.
    Zhang D, Yang X, Wang Y, Wang B, Wang S, Chang J, Liu S, Wang H.
    Food Chem; 2022 Oct 15; 391():133262. PubMed ID: 35640337
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  • 32. 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 15; 121():333-341. PubMed ID: 27420798
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  • 33. 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 Nov 15; 74(4):E207-17. PubMed ID: 19490326
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  • 35. 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
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  • 39. 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
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  • 40. Incorporation of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviour, and microstructure of low-salt myofibrillar protein gels: Perspective on phase transition.
    Wei S, Zhang J, Liang X, Kong B, Cao C, Liu H, Zhang H, Liu Q.
    Food Chem; 2024 Nov 01; 457():140214. PubMed ID: 38959683
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