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Journal Abstract Search

179 related items for PubMed ID: 36063789

  • 21. Effect of ultrasound-assisted L-lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging.
    Xu S, Guo X, Fu C, Wang J, Meng X, Hui T, Peng Z.
    J Food Sci; 2024 Jul; 89(7):4162-4177. PubMed ID: 38795377
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  • 22. Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters.
    Liu GH, Fan JC, Kang ZL, Mazurenko I.
    Curr Res Food Sci; 2022 Jul; 5():1084-1090. PubMed ID: 35845922
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  • 23. Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter.
    Kang ZL, Xie JJ, Li YP, Song WJ, Ma HJ.
    Meat Sci; 2023 Apr; 198():109087. PubMed ID: 36628894
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  • 24. Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork.
    Zhang R, Zhang J, Zhou L, Wang L, Zhang W.
    Ultrason Sonochem; 2021 Nov; 79():105759. PubMed ID: 34564031
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  • 25. Application of ultrasound treatment in pork marination: Effects on moisture migration and microstructure.
    Guo L, Zhang X, Hong C, Liu N, Ouyang N, Chen J, Ashokkumar M, Ma H.
    Food Chem; 2024 Jul 30; 447():138950. PubMed ID: 38492292
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  • 26. Effect of sodium bicarbonate and sodium chloride on aggregation and conformation of pork myofibrillar protein.
    Li YP, Zhang XH, Lu F, Kang ZL.
    Food Chem; 2021 Jul 15; 350():129233. PubMed ID: 33592363
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  • 27. Effect of Gradual Heating and Fat/Oil Type on Fat Stability, Texture, Color, and Microstructure of Meat Batters.
    Barbut S, Youssef MK.
    J Food Sci; 2016 Sep 15; 81(9):C2199-205. PubMed ID: 27527510
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  • 28. Effects of micro-/nano-scaled chicken bones on heat-induced gel properties of low-salt pork batter: Physicochemical characteristics, water distribution, texture, and microstructure.
    Zhang J, Zhu L, Li H, Tang H, Yang H, Zhao K, Kong F, Yin T, Yao Q, Chen L.
    Food Chem; 2022 Mar 30; 373(Pt B):131574. PubMed ID: 34802801
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  • 29. Evaluation of chickpea protein isolate as a partial replacement for phosphate in pork meat batters: Techno-functional properties and molecular characteristic modifications.
    Wang Y, Yuan JJ, Li K, Chen X, Wang YT, Bai YH.
    Food Chem; 2023 Mar 15; 404(Pt A):134585. PubMed ID: 36444014
    [Abstract] [Full Text] [Related]

  • 30. Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon.
    Zhang J, Zhang W, Ma C, Cai J.
    Ultrason Sonochem; 2023 Aug 15; 98():106490. PubMed ID: 37343395
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  • 31. Effect of chopping time and heating on 1 H nuclear magnetic resonance and rheological behavior of meat batter matrix.
    Zhou F, Dong H, Shao JH, Zhang JL, Liu DY.
    Anim Sci J; 2018 Apr 15; 89(4):695-702. PubMed ID: 29282839
    [Abstract] [Full Text] [Related]

  • 32. Evolution of lean meat tenderness stimulated by coordinated variation of water status, protein structure and tissue histology during cooking of braised pork.
    Wang X, Yao Y, Yu J, Cui H, Hayat K, Zhang X, Ho CT.
    Food Res Int; 2023 Sep 15; 171():113081. PubMed ID: 37330836
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  • 33. Effect of Modified Wheat Gluten on Boiling Resistance Capacity of Pork Meatballs.
    Wang KQ, Luo SZ, Zhong XY, Cai KZ, Cai J, Jiang ST, Zheng Z.
    J Food Sci; 2016 Feb 15; 81(2):E430-7. PubMed ID: 26766497
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  • 34. Effect of fatty acid saturation on gel properties of salt-soluble protein in pork.
    Shi L, Zheng J, Liu S, Gao Y, Shao JH.
    J Food Sci; 2021 Sep 15; 86(9):4037-4044. PubMed ID: 34467537
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  • 35. Effect of magnetic field mediated CaCl2 on the edible quality of low-sodium minced pork gels.
    Gong H, Deng Y, Jiang J, Hu X, Zhou Y, Zhang Y, Liu J, Sun W.
    Meat Sci; 2024 Jun 15; 212():109453. PubMed ID: 38412752
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  • 36. Effects of different curing methods on edible quality and myofibrillar protein characteristics of pork.
    Zhou Y, Hu M, Wang L.
    Food Chem; 2022 Sep 01; 387():132872. PubMed ID: 35390604
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  • 37. The Impacts of Different Pea Protein Isolate Levels on Functional, Instrumental and Textural Quality Parameters of Duck Meat Batters.
    Zhu X, Tan B, Li K, Liu S, Gu Y, Xia T, Bai Y, Wang P, Wang R.
    Foods; 2022 May 30; 11(11):. PubMed ID: 35681371
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  • 38. Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition.
    Shao JH, Deng YM, Jia N, Li RR, Cao JX, Liu DY, Li JR.
    Food Chem; 2016 Jun 01; 200():308-14. PubMed ID: 26830593
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  • 39. Effects of hydrocolloids as fat-replacers on the physicochemical and structural properties of salt-soluble protein isolated from water-boiled pork meatballs.
    Li Y, Guo J, Wang Y, Zhang F, Chen S, Hu Y, Zhou M.
    Meat Sci; 2023 Oct 01; 204():109280. PubMed ID: 37453293
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  • 40. Oil bulking agents based on polysaccharide gels in meat batters: a Raman spectroscopic study.
    Ruiz-Capillas C, Carmona P, Jiménez-Colmenero F, Herrero AM.
    Food Chem; 2013 Dec 15; 141(4):3688-94. PubMed ID: 23993537
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