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Journal Abstract Search

484 related items for PubMed ID: 32978960

  • 21. 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
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  • 22. Xanthan enhances water binding and gel formation of transglutaminase-treated porcine myofibrillar proteins.
    Shang Y, Xiong YL.
    J Food Sci; 2010 Apr 01; 75(3):E178-85. PubMed ID: 20492292
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  • 23. Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase.
    Jiang J, Xiong YL.
    Meat Sci; 2013 Mar 01; 93(3):469-76. PubMed ID: 23273452
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  • 24. Rheological Enhancement of Pork Myofibrillar Protein-Lipid Emulsion Composite Gels via Glucose Oxidase Oxidation/Transglutaminase Cross-Linking Pathway.
    Wang X, Xiong YL, Sato H.
    J Agric Food Chem; 2017 Sep 27; 65(38):8451-8458. PubMed ID: 28876922
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  • 25. 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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  • 26. Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelation.
    Sun J, Wu Z, Xu X, Li P.
    Meat Sci; 2012 May 01; 91(1):88-92. PubMed ID: 22265370
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  • 27. 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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  • 28. Effects of quercetin on the gel properties of pork myofibrillar proteins and related changes in protein conformation.
    Zhang G, Xiao G, Yi Z, Wang L, Jia N, Liu D.
    J Sci Food Agric; 2023 Aug 15; 103(10):4899-4907. PubMed ID: 36929328
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  • 29. 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
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  • 30. 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
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  • 31. Heat stress induces various oxidative damages to myofibrillar proteins in ducks.
    Cheng S, He Y, Zeng T, Wang D, He J, Xia Q, Zhou C, Pan D, Cao J.
    Food Chem; 2022 Oct 01; 390():133209. PubMed ID: 35580519
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  • 32. Effects of combined chickpea protein isolate and chitosan on the improvement of technological quality in phosphate-free pork meat emulsions: Its relation to modifications on protein thermal and structural properties.
    Wang Y, Yuan JJ, Li K, Wang JL, Li JG, Chen B, Bai YH.
    Meat Sci; 2023 Jul 01; 201():109194. PubMed ID: 37087874
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  • 33. 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
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  • 34. Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress.
    Wang L, Zhang M, Fang Z, Bhandari B.
    J Sci Food Agric; 2017 Jan 15; 97(1):50-57. PubMed ID: 26916602
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  • 35. Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters.
    Lesiow T, Rentfrow GK, Xiong YL.
    Meat Sci; 2017 Jun 15; 128():40-46. PubMed ID: 28199889
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  • 36. Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles.
    Li Y, Han X, Zhang Y, Wang Y, Wang J, Teng W, Wang W, Cao J.
    Food Res Int; 2024 Jul 15; 188():114461. PubMed ID: 38823861
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  • 37. 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
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  • 38. 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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  • 39. Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels.
    Jiang S, Zhao S, Jia X, Wang H, Zhang H, Liu Q, Kong B.
    Food Chem; 2020 May 01; 311():126018. PubMed ID: 31862566
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  • 40. Dual role (promotion and inhibition) of transglutaminase in mediating myofibrillar protein gelation under malondialdehyde-induced oxidative stress.
    Lv Y, Feng X, Yang R, Qian S, Liu Y, Xu X, Zhou G, Ullah N, Zhu B, Chen L.
    Food Chem; 2021 Aug 15; 353():129453. PubMed ID: 33765599
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