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Journal Abstract Search

181 related items for PubMed ID: 32330829

  • 21. Comparison of biochemical characteristics and gel properties of chicken myofibrillar protein affected by heme-iron and nonheme-iron oxidizing systems.
    Zhang M, Bian H, Li J, Yan W, Wang D, Xu W, Shu L, Shi M.
    Food Res Int; 2023 Mar; 165():112538. PubMed ID: 36869542
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  • 22. Effect of flavonoids from Lycium barbarum leaves on the oxidation of myofibrillar proteins in minced mutton during chilled storage.
    Niu Y, Chen J, Fan Y, Kou T.
    J Food Sci; 2021 May; 86(5):1766-1777. PubMed ID: 33884641
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  • 25. 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
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  • 27. Oxidation-induced unfolding facilitates Myosin cross-linking in myofibrillar protein by microbial transglutaminase.
    Li C, Xiong YL, Chen J.
    J Agric Food Chem; 2012 Aug 15; 60(32):8020-7. PubMed ID: 22809283
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  • 28. Disruption of secondary structure by oxidative stress alters the cross-linking pattern of myosin by microbial transglutaminase.
    Li C, Xiong YL.
    Meat Sci; 2015 Oct 15; 108():97-105. PubMed ID: 26068405
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  • 32. Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins.
    Sante-Lhoutellier V, Aubry L, Gatellier P.
    J Agric Food Chem; 2007 Jun 27; 55(13):5343-8. PubMed ID: 17530859
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  • 34. Effects of oxidative modification on the functional, conformational and gelling properties of myofibrillar proteins from Culter alburnus.
    Zhang Z, Xiong Z, Lu S, Walayat N, Hu C, Xiong H.
    Int J Biol Macromol; 2020 Nov 01; 162():1442-1452. PubMed ID: 32777424
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  • 36. 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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