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Journal Abstract Search

348 related items for PubMed ID: 35717909

  • 1. Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel.
    Cen K, Yu X, Gao C, Yang Y, Tang X, Feng X.
    Food Chem; 2022 Nov 15; 394():133456. PubMed ID: 35717909
    [Abstract] [Full Text] [Related]

  • 2. Quinoa protein Pickering emulsion: A promising cryoprotectant to enhance the freeze-thaw stability of fish myofibril gels.
    Cen K, Huang C, Yu X, Gao C, Yang Y, Tang X, Feng X.
    Food Chem; 2023 May 01; 407():135139. PubMed ID: 36512908
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels.
    Wu M, Xiong YL, Chen J, Tang X, Zhou G.
    J Food Sci; 2009 Oct 15; 74(4):E207-17. PubMed ID: 19490326
    [Abstract] [Full Text] [Related]

  • 5. Properties of transglutaminase-induced myofibrillar/wheat gluten gels.
    Ouyang Y, Xu J, Ji F, Tan M, Luo S, Zhong X, Zheng Z.
    J Food Sci; 2021 Jun 15; 86(6):2387-2397. PubMed ID: 34018189
    [Abstract] [Full Text] [Related]

  • 6. 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 15; 215():109554. PubMed ID: 38838569
    [Abstract] [Full Text] [Related]

  • 7. Differentiating the effects of hydrophobic interaction and disulfide bond on the myofibrillar protein emulsion gels at the high temperature and the protein interfacial properties.
    Chen B, Liu X, Zhou K, Xie Y, Wang Y, Zhou H, Bai Y, Xu B.
    Food Chem; 2023 Jun 30; 412():135472. PubMed ID: 36731241
    [Abstract] [Full Text] [Related]

  • 8. Combined effect of ultrasound treatment and κ-carrageenan addition on the enhancement of gelling properties and rheological behavior of myofibrillar protein: An underlying mechanisms study.
    Lin S, Liang X, Zhang J, Kong B, Sun F, Cao C, Zhang H, Liu Q.
    Int J Biol Macromol; 2024 Feb 30; 257(Pt 1):128569. PubMed ID: 38065443
    [Abstract] [Full Text] [Related]

  • 9. Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel.
    Zhou L, Cai J, Wang J, Ma C, Xing L, Ying Tang S, Zhang W.
    Food Res Int; 2024 Jul 30; 188():114531. PubMed ID: 38823850
    [Abstract] [Full Text] [Related]

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  • 11. 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 30; 97(14):4712-4720. PubMed ID: 28374425
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  • 13. Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress.
    Wang L, Zhang M, Fang Z, Bhandari B.
    J Sci Food Agric; 2017 Jan 30; 97(1):50-57. PubMed ID: 26916602
    [Abstract] [Full Text] [Related]

  • 14. 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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  • 16. Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline types.
    Wang Q, Luan Y, Tang Z, Li Z, Gu C, Liu R, Ge Q, Yu H, Wu M.
    Food Res Int; 2023 Feb 15; 164():112443. PubMed ID: 36738008
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  • 18. Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism.
    Wang Q, Gu C, Wei R, Luan Y, Liu R, Ge Q, Yu H, Wu M.
    Ultrason Sonochem; 2023 Mar 15; 94():106349. PubMed ID: 36870098
    [Abstract] [Full Text] [Related]

  • 19. 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 15; 127():45-50. PubMed ID: 28119227
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