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Journal Abstract Search

165 related items for PubMed ID: 33601660

  • 21. 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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  • 22. Role of partial replacement of NaCl by KCl combined with other components on structure and gel properties of porcine myofibrillar protein.
    Hu Y, Wang Q, Sun F, Chen Q, Xia X, Liu Q, Kong B.
    Meat Sci; 2022 Aug 15; 190():108832. PubMed ID: 35525019
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  • 23. Effects of radio frequency heating on water distribution and structural properties of grass carp myofibrillar protein gel.
    Wang L, Wang X, Ma J, Yang K, Feng X, You X, Wang S, Zhang Y, Xiong G, Wang L, Sun W.
    Food Chem; 2021 May 01; 343():128557. PubMed ID: 33199125
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  • 24. Influence and effect mechanism of disulfide bonds linkages between protein-coated lipid droplets and the protein matrix on the physicochemical properties, microstructure, and protein structure of ovalbumin emulsion gels.
    Li R, Wu N, Xue H, Gao B, Liu H, Han T, Hu X, Tu Y, Zhao Y.
    Colloids Surf B Biointerfaces; 2023 Mar 01; 223():113182. PubMed ID: 36736177
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  • 25. 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
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  • 26. 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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  • 28. Effect of sodium bicarbonate and sodium chloride on aggregation and conformation of pork myofibrillar protein.
    Li YP, Zhang XH, Lu F, Kang ZL.
    Food Chem; 2021 Jul 15; 350():129233. PubMed ID: 33592363
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  • 29. Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel.
    Lin S, Liang X, Zhao Z, Kong B, Cao C, Sun F, Liu Q.
    Food Res Int; 2024 Apr 15; 182():114177. PubMed ID: 38519164
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  • 34. 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
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  • 38. 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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  • 39. 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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