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Journal Abstract Search

348 related items for PubMed ID: 35717909

  • 21. Effects of chickpea protein-stabilized Pickering emulsion on the structure and gelling properties of hairtail fish myosin gel.
    Wang H, Zhang J, Xu Y, Mi H, Yi S, Gao R, Li X, Li J.
    Food Chem; 2023 Aug 15; 417():135821. PubMed ID: 36934711
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  • 22. Effects of high pressure modification on conformation and gelation properties of myofibrillar protein.
    Zhang Z, Yang Y, Zhou P, Zhang X, Wang J.
    Food Chem; 2017 Feb 15; 217():678-686. PubMed ID: 27664686
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  • 23. 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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  • 24. 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 15; 64():17-24. PubMed ID: 24296404
    [Abstract] [Full Text] [Related]

  • 25. 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]

  • 26. Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions.
    Chen B, Guo J, Xie Y, Zhou K, Li P, Xu B.
    Food Chem; 2021 Mar 30; 341(Pt 2):128274. PubMed ID: 33038801
    [Abstract] [Full Text] [Related]

  • 27. 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]

  • 28. Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels.
    Jiang S, Zhao S, Jia X, Wang H, Zhang H, Liu Q, Kong B.
    Food Chem; 2020 May 01; 311():126018. PubMed ID: 31862566
    [Abstract] [Full Text] [Related]

  • 29. 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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  • 35. 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 15; 98(2):799-806. PubMed ID: 28677851
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  • 36. Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Effect of Ionic Strength on the Freeze-Thaw Stability.
    Qin XS, Luo ZG, Peng XC, Lu XX, Zou YX.
    J Agric Food Chem; 2018 Aug 08; 66(31):8363-8370. PubMed ID: 30016098
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  • 37. 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
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  • 39. Characteristics of hairtail surimi gels treated with myofibrillar protein-stabilized Pickering emulsions.
    Lin M, Cui Y, Shi L, Li Z, Liu S, Liu Z, Weng W, Ren Z.
    J Sci Food Agric; 2024 May 15; 104(7):4251-4259. PubMed ID: 38311866
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  • 40. Rheology and microstructure of myofibrillar protein-starch composite gels: Comparison of native and modified starches.
    Wu M, Wang J, Ge Q, Yu H, Xiong YL.
    Int J Biol Macromol; 2018 Oct 15; 118(Pt A):988-996. PubMed ID: 29969640
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