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Journal Abstract Search

240 related items for PubMed ID: 35580519

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 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 01; 97(1):50-57. PubMed ID: 26916602
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Change of the structure and the digestibility of myofibrillar proteins in Nanjing dry-cured duck during processing.
    Du X, Sun Y, Pan D, Wang Y, Ou C, Cao J.
    J Sci Food Agric; 2018 Jun 30; 98(8):3140-3147. PubMed ID: 29215140
    [Abstract] [Full Text] [Related]

  • 5. Effect of partial substitution of complex phosphates with sodium bicarbonate on aggregation, conformation and gel properties of beef-pork-chicken complex myofibrillar proteins.
    Zhou Y, Liu J, Ma Y, Ma Z, Ma Q, Li Z, Wang S.
    J Sci Food Agric; 2024 Sep 30; 104(12):7386-7396. PubMed ID: 38666745
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Oxidative stability and gelation properties of myofibrillar protein from chicken breast after post-mortem frozen storage as influenced by phenolic compound-pterostilbene.
    Wang Y, Liu M, Zhou X, Zang H, Zhang R, Yang H, Jin S, Feng X, Shan A.
    Int J Biol Macromol; 2022 Nov 30; 221():1271-1281. PubMed ID: 36113593
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds.
    Shen H, Stephen Elmore J, Zhao M, Sun W.
    Food Chem; 2020 Nov 01; 329():127032. PubMed ID: 32505986
    [Abstract] [Full Text] [Related]

  • 10. Water-insoluble dietary fibers from oats enhance gel properties of duck myofibrillar proteins.
    Wang Z, Sun Y, Dang Y, Cao J, Pan D, Guo Y, He J.
    Food Chem; 2021 May 15; 344():128690. PubMed ID: 33246683
    [Abstract] [Full Text] [Related]

  • 11. Effect of flavonoids from Lycium barbarum leaves on the oxidation of myofibrillar proteins in minced mutton during chilled storage.
    Niu Y, Chen J, Fan Y, Kou T.
    J Food Sci; 2021 May 15; 86(5):1766-1777. PubMed ID: 33884641
    [Abstract] [Full Text] [Related]

  • 12. Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion.
    Cao Y, True AD, Chen J, Xiong YL.
    J Agric Food Chem; 2016 Apr 20; 64(15):3054-61. PubMed ID: 27003685
    [Abstract] [Full Text] [Related]

  • 13. Phosphorylation modification of myofibrillar proteins by sodium pyrophosphate affects emulsion gel formation and oxidative stability under different pH conditions.
    Chen J, Ren Y, Zhang K, Qu J, Hu F, Yan Y.
    Food Funct; 2019 Oct 16; 10(10):6568-6581. PubMed ID: 31552989
    [Abstract] [Full Text] [Related]

  • 14. Impact of Flammulina velutipes polysaccharide on properties and structural changes of pork myofibrillar protein during the gel process in the absence or presence of oxidation.
    Li Q, Meng Z, Hu J, Li Q, Dong Y, Cai C, Zhu Y.
    Food Chem; 2024 Aug 30; 450():139300. PubMed ID: 38640525
    [Abstract] [Full Text] [Related]

  • 15. Potential Biomarker of Myofibrillar Protein Oxidation in Raw and Cooked Ham: 3-Nitrotyrosine Formed by Nitrosation.
    Feng X, Li C, Ullah N, Hackman RM, Chen L, Zhou G.
    J Agric Food Chem; 2015 Dec 30; 63(51):10957-64. PubMed ID: 26593775
    [Abstract] [Full Text] [Related]

  • 16. Influence of epicatechin on oxidation-induced physicochemical and digestibility changes in porcine myofibrillar proteins during refrigerated storage.
    Xu M, Sun M, Lu C, Han Y, Yao X, Niu X, Xu M, Zhu Q.
    J Sci Food Agric; 2021 Jan 30; 101(2):746-753. PubMed ID: 32706121
    [Abstract] [Full Text] [Related]

  • 17. ε-Polylysine-mediated enhancement of the structural stability and gelling properties of myofibrillar protein under oxidative stress.
    Ma W, Yuan F, Feng L, Wang J, Sun Y, Cao Y, Huang J.
    Int J Biol Macromol; 2022 Nov 01; 220():1114-1123. PubMed ID: 36030980
    [Abstract] [Full Text] [Related]

  • 18. 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 01; 100(Pt 1):586-594. PubMed ID: 28873725
    [Abstract] [Full Text] [Related]

  • 19. 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
    [Abstract] [Full Text] [Related]

  • 20. Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein.
    Xia T, Xu Y, Zhang Y, Xu L, Kong Y, Song S, Huang M, Bai Y, Luan Y, Han M, Zhou G, Xu X.
    Food Chem; 2022 Aug 01; 384():132368. PubMed ID: 35196593
    [Abstract] [Full Text] [Related]

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