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Journal Abstract Search

204 related items for PubMed ID: 36870098

  • 1. 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; 94():106349. PubMed ID: 36870098
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. 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
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  • 8. The beneficial effects of rutin on myofibrillar protein gel properties and related changes in protein conformation.
    Jia N, Zhang F, Liu Q, Wang L, Lin S, Liu D.
    Food Chem; 2019 Dec 15; 301():125206. PubMed ID: 31377630
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  • 11. 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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  • 12. 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
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  • 13. 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
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  • 14. Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gel.
    Zhou L, Zhang J, Lorenzo JM, Zhang W.
    Food Chem; 2021 May 30; 345():128751. PubMed ID: 33307434
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  • 15. 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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  • 16. 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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  • 17. 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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  • 18. Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel.
    Lin S, Liang X, Zhao Z, Kong B, Cao C, Sun F, Liu Q.
    Food Res Int; 2024 Apr 01; 182():114177. PubMed ID: 38519164
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  • 19. Effects and mechanisms of different κ-carrageenan incorporation forms and ionic strength on the physicochemical and gelling properties of myofibrillar protein.
    Cao C, Liang X, Xu Y, Kong B, Sun F, Liu H, Zhang H, Liu Q, Wang H.
    Int J Biol Macromol; 2024 Feb 01; 257(Pt 2):128659. PubMed ID: 38101671
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  • 20. 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
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