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207 related items for PubMed ID: 36030980

  • 1. 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
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  • 5. 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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  • 6. Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation.
    Yao W, Zhao Z, Zhang J, Kong B, Sun F, Liu Q, Cao C.
    Meat Sci; 2024 Nov 15; 217():109595. PubMed ID: 39004037
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  • 7. 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
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  • 8. Synergistic recovery and enhancement of gelling properties of oxidatively damaged myofibrillar protein by l-lysine and transglutaminase.
    Cao Y, Li B, Fan X, Wang J, Zhu Z, Huang J, Xiong YL.
    Food Chem; 2021 Oct 01; 358():129860. PubMed ID: 33933959
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  • 9. 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 01; 94():106349. PubMed ID: 36870098
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  • 15. Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress.
    Cao Y, Ma W, Wang J, Zhang S, Wang Z, Zhao J, Fan X, Zhang D.
    Food Funct; 2020 Mar 01; 11(3):1996-2004. PubMed ID: 32101205
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  • 16. 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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  • 18. 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
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  • 19. Myofibrillar Protein Cross-Linking and Gelling Behavior Modified by Structurally Relevant Phenolic Compounds.
    Guo A, Jiang J, True AD, Xiong YL.
    J Agric Food Chem; 2021 Feb 03; 69(4):1308-1317. PubMed ID: 33494593
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  • 20. Effects of carboxymethyl chitosan on the oxidation stability and gel properties of myofibrillar protein from frozen pork patties.
    Zhang H, Li X, Sun S, Wang Y, Li Z, Kang H, Peng X.
    Int J Biol Macromol; 2023 Apr 15; 234():123710. PubMed ID: 36801276
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