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Pubmed for Handhelds

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Journal Abstract Search

211 related items for PubMed ID: 35196593

  • 21. Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp.
    Sun F, Huang Q, Hu T, Xiong S, Zhao S.
    Int J Biol Macromol; 2014 Mar; 64():17-24. PubMed ID: 24296404
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  • 22. Controlled formation of emulsion gels stabilized by salted myofibrillar protein under malondialdehyde (MDA)-induced oxidative stress.
    Zhou F, Sun W, Zhao M.
    J Agric Food Chem; 2015 Apr 15; 63(14):3766-77. PubMed ID: 25749308
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  • 23. Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism.
    Li DY, Tan ZF, Liu ZQ, Wu C, Liu HL, Guo C, Zhou DY.
    Food Chem; 2021 Jul 30; 351():129344. PubMed ID: 33647688
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  • 24. Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl2: Physicochemical and molecular modification perspectives.
    Wang Y, Zhou Y, Wang XX, Ma F, Xu BC, Li PJ, Chen CG.
    Food Chem; 2020 Jul 30; 319():126535. PubMed ID: 32187565
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  • 25. Proanthocyanidin B2 and transglutaminase synergistically improves gel properties of oxidized myofibrillar proteins.
    Zhang D, Yang X, Wang Y, Wang B, Wang S, Chang J, Liu S, Wang H.
    Food Chem; 2022 Oct 15; 391():133262. PubMed ID: 35640337
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  • 26. Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein.
    Zhao S, Yang L, Chen X, Zhao Y, Ma H, Wang H, Su A.
    Food Chem; 2024 Oct 15; 455():139902. PubMed ID: 38820644
    [Abstract] [Full Text] [Related]

  • 27. The gelation properties of myofibrillar proteins prepared with malondialdehyde and (-)-epigallocatechin-3-gallate.
    Lv Y, Feng X, Wang Y, Guan Q, Qian S, Xu X, Zhou G, Ullah N, Chen L.
    Food Chem; 2021 Mar 15; 340():127817. PubMed ID: 32889199
    [Abstract] [Full Text] [Related]

  • 28. Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate.
    Shi H, Zhou T, Wang X, Zou Y, Wang D, Xu W.
    Food Chem; 2021 Oct 01; 358():129873. PubMed ID: 33933962
    [Abstract] [Full Text] [Related]

  • 29. Protective effect of porcine plasma protein hydrolysates on the gelation of porcine myofibrillar protein exposed to a hydroxyl radical-generating system.
    Niu H, Chen Y, Zhang H, Kong B, Liu Q.
    Int J Biol Macromol; 2018 Feb 01; 107(Pt A):654-661. PubMed ID: 28919527
    [Abstract] [Full Text] [Related]

  • 30. Rapid heating of Alaska pollock and chicken breast myofibrillar protein gels as affecting water-holding properties.
    Stevenson CD, Liu W, Lanier TC.
    J Agric Food Chem; 2012 Oct 10; 60(40):10111-7. PubMed ID: 22973804
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  • 32. Mechanism on the Synergistic Gelation of the Myofibrillar Protein Composite Gel Enhanced by "Clean-Label" Skin Functional Protein Powders.
    Chen H, Zhang J, Dai H, Fu Y, Ma L, Zhang Y.
    J Agric Food Chem; 2023 Nov 08; 71(44):16777-16786. PubMed ID: 37885230
    [Abstract] [Full Text] [Related]

  • 33. Insight into the mechanism of myofibrillar protein gel influenced by konjac glucomannan: Moisture stability and phase separation behavior.
    Zhuang X, Wang L, Jiang X, Chen Y, Zhou G.
    Food Chem; 2021 Mar 01; 339():127941. PubMed ID: 33152853
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  • 39. 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 01; 97(14):4712-4720. PubMed ID: 28374425
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  • 40. Effect of psyllium husk powder on the gelation behavior, microstructure, and intermolecular interactions in myofibrillar protein gels from Andrias davidianus.
    Huang X, Yang H, Lou A, Jiang S, Kang K, Wei Y, Li X, Wu Y, Yu M, Huang Q.
    Food Chem; 2024 Nov 15; 458():140266. PubMed ID: 38964095
    [Abstract] [Full Text] [Related]

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