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Journal Abstract Search

294 related items for PubMed ID: 32505986

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  • 2. Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress.
    Wang L, Zhang M, Fang Z, Bhandari B.
    J Sci Food Agric; 2017 Jan; 97(1):50-57. PubMed ID: 26916602
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  • 8. Excessive free radical grafting interferes with the macromolecular association and crystallization of brined porcine myofibrils during heat-set gelatinization.
    Zhang M, He L, Wang Y, Li C, Jin Y, Jin G, Tang X.
    Food Res Int; 2024 Jan; 175():113709. PubMed ID: 38129033
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  • 9. 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
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  • 12. 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
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  • 13. Uncovering quality changes of surimi-sol based products subjected to freeze-thaw process: The potential role of oxidative modification on salt-dissolved myofibrillar protein aggregation and gelling properties.
    Yan S, Du Z, Liu C, Yu D, Zhu Z, Xu J, Xia W, Xu Y.
    Food Chem; 2024 Sep 01; 451():139456. PubMed ID: 38670022
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  • 14. 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
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  • 17. Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins.
    Xia M, Chen Y, Guo J, Feng X, Yin X, Wang L, Wu W, Li Z, Sun W, Ma J.
    Food Res Int; 2019 Jul 01; 121():678-683. PubMed ID: 31108795
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  • 18. Interactions of selected ketone flavours with porcine myofibrillar proteins: The role of molecular structure of flavour compounds.
    Shen H, Huang M, Zhao M, Sun W.
    Food Chem; 2019 Nov 15; 298():125060. PubMed ID: 31261004
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  • 20. Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations.
    Wang S, Zhang Y, Chen L, Xu X, Zhou G, Li Z, Feng X.
    Food Chem; 2018 Mar 15; 243():50-57. PubMed ID: 29146369
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