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Journal Abstract Search

357 related items for PubMed ID: 33647630

  • 1. Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing.
    Li YP, Kang ZL, Sukmanov V, Ma HJ.
    Meat Sci; 2021 Jun; 176():108471. PubMed ID: 33647630
    [Abstract] [Full Text] [Related]

  • 2. Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low-fat model sausages.
    Kim GH, Chin KB.
    J Sci Food Agric; 2024 Aug 15; 104(10):6322-6329. PubMed ID: 38520300
    [Abstract] [Full Text] [Related]

  • 3. Effect of gellan gum on functional properties of low-fat chicken meat batters.
    Li K, Liu JY, Fu L, Li WJ, Zhao YY, Bai YH, Kang ZL.
    J Texture Stud; 2019 Apr 15; 50(2):131-138. PubMed ID: 30414321
    [Abstract] [Full Text] [Related]

  • 4. Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan.
    Gao XQ, Zhang WG, Zhou GH.
    J Sci Food Agric; 2015 Nov 15; 95(14):2832-7. PubMed ID: 25428271
    [Abstract] [Full Text] [Related]

  • 5. Effect of chickpea (Cicer arietinum L.) protein isolate on the heat-induced gelation properties of pork myofibrillar protein.
    Li J, Chen Y, Dong X, Li K, Wang Y, Wang Y, Du M, Zhang J, Bai Y.
    J Sci Food Agric; 2021 Mar 30; 101(5):2108-2116. PubMed ID: 32978960
    [Abstract] [Full Text] [Related]

  • 6. Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate.
    Wu ZW, Zou XL, Yao PL, Kang ZL, Ma HJ.
    Molecules; 2022 Dec 13; 27(24):. PubMed ID: 36557986
    [Abstract] [Full Text] [Related]

  • 7. Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein.
    Ge Q, Wu Y, Yuan N, Jia Z, Liu R, Lu F, Ma H, Kang Z.
    Foods; 2023 Feb 14; 12(4):. PubMed ID: 36832887
    [Abstract] [Full Text] [Related]

  • 8. 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 14; 93(3):469-76. PubMed ID: 23273452
    [Abstract] [Full Text] [Related]

  • 9. Effect of Modified Wheat Gluten on Boiling Resistance Capacity of Pork Meatballs.
    Wang KQ, Luo SZ, Zhong XY, Cai KZ, Cai J, Jiang ST, Zheng Z.
    J Food Sci; 2016 Feb 14; 81(2):E430-7. PubMed ID: 26766497
    [Abstract] [Full Text] [Related]

  • 10. Thermal stability and gel quality of myofibrillar protein as affected by soy protein isolates subjected to an acidic pH and mild heating.
    Niu H, Xia X, Wang C, Kong B, Liu Q.
    Food Chem; 2018 Mar 01; 242():188-195. PubMed ID: 29037677
    [Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. Varying the temperature of the liquid used for high-pressure processing of prerigor pork: effects on fresh pork quality, myofibrillar protein solubility, and frankfurter textural properties.
    Souza CM, Boler DD, Clark DL, Kutzler LW, Holmer SF, Summerfield JW, Cannon JE, Smit NR, McKeith FK, Killefer J.
    J Food Sci; 2012 Jan 15; 77(1):S54-61. PubMed ID: 22260131
    [Abstract] [Full Text] [Related]

  • 13. Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat.
    Cui B, Mao Y, Liang H, Li Y, Li J, Ye S, Chen W, Li B.
    Int J Biol Macromol; 2022 May 01; 206():481-488. PubMed ID: 35245574
    [Abstract] [Full Text] [Related]

  • 14. Effects of high pressure and thermal combinations on gel properties and water distribution of pork batters.
    Kang ZL, Lu F, Li YP, Wang CY.
    J Food Sci Technol; 2021 Aug 01; 58(8):3243-3249. PubMed ID: 34294987
    [Abstract] [Full Text] [Related]

  • 15. Gel properties of transglutaminase-induced soy protein isolate-polyphenol complex: influence of epigallocatechin-3-gallate.
    Xu J, Guo S, Li X, Jiang S, Zhong X, Zheng Z.
    J Sci Food Agric; 2021 Jul 01; 101(9):3870-3879. PubMed ID: 33336789
    [Abstract] [Full Text] [Related]

  • 16. Effects of high-pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala krasch gum.
    Zhao SM, Li Z, Li NN, Zhao YY, Kang ZL, Zhu MM, Ma HJ.
    J Food Sci; 2021 Nov 01; 86(11):4946-4957. PubMed ID: 34653266
    [Abstract] [Full Text] [Related]

  • 17. Rheology and microstructure of myofibrillar protein-olive oil composite gels: effect of different non-meat protein as emulsifier.
    Wu M, Fei L, Zhuang T, Lei S, Ge Q, Yu H, Wang J, Wang Y.
    J Sci Food Agric; 2018 Jan 01; 98(2):799-806. PubMed ID: 28677851
    [Abstract] [Full Text] [Related]

  • 18. 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
    [Abstract] [Full Text] [Related]

  • 19. Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-salt condition.
    Lin S, Li X, Zhang J, Kong B, Cao C, Sun F, Zhang H, Liu Q, Liu C.
    Meat Sci; 2024 Sep 01; 215():109554. PubMed ID: 38838569
    [Abstract] [Full Text] [Related]

  • 20. Effect of wooden breast myopathy on water-holding capacity and rheological and gelling properties of chicken broiler breast batters.
    Zhang Y, Wang P, Xu X, Xia T, Li Z, Zhao T.
    Poult Sci; 2020 Jul 01; 99(7):3742-3751. PubMed ID: 32616270
    [Abstract] [Full Text] [Related]

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