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Journal Abstract Search

138 related items for PubMed ID: 37254342

  • 1. Magnetic field-assisted cascade effects of improving the quality of gels-based meat products: A mechanism from myofibrillar protein gelation.
    Wang J, Lu Q, Gong J, Gao F, Xu X, Wang H.
    Food Res Int; 2023 Jul; 169():112907. PubMed ID: 37254342
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  • 2. Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy.
    Yang K, Zhou Y, Guo J, Feng X, Wang X, Wang L, Ma J, Sun W.
    Food Chem; 2020 Oct 01; 326():126896. PubMed ID: 32416422
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  • 3. Structural changes induced by direct current magnetic field improve water holding capacity of pork myofibrillar protein gels.
    Yang K, Wang L, Guo J, Wu D, Wang X, Wu M, Feng X, Ma J, Zhang Y, Sun W.
    Food Chem; 2021 May 30; 345():128849. PubMed ID: 33601660
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  • 4. Effect of chickpea (Cicer arietinum L.) protein isolate on the heat-induced gelation properties of pork myofibrillar protein.
    Li J, Chen Y, Dong X, Li K, Wang Y, Wang Y, Du M, Zhang J, Bai Y.
    J Sci Food Agric; 2021 Mar 30; 101(5):2108-2116. PubMed ID: 32978960
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  • 7. 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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  • 8. Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins.
    Guo J, Zhou Y, Yang K, Yin X, Ma J, Li Z, Sun W, Han M.
    Food Chem; 2019 Feb 15; 274():775-781. PubMed ID: 30373007
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  • 9. 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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  • 12. Proanthocyanidin B2 and transglutaminase synergistically improves gel properties of oxidized myofibrillar proteins.
    Zhang D, Yang X, Wang Y, Wang B, Wang S, Chang J, Liu S, Wang H.
    Food Chem; 2022 Oct 15; 391():133262. PubMed ID: 35640337
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  • 13. (-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress.
    Lv Y, Chen L, Wu H, Xu X, Zhou G, Zhu B, Feng X.
    Food Chem; 2019 Jul 01; 285():139-146. PubMed ID: 30797328
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  • 16. Influence of various levels of flaxseed gum addition on the water-holding capacities of heat-induced porcine myofibrillar protein.
    Sun J, Li X, Xu X, Zhou G.
    J Food Sci; 2011 Apr 01; 76(3):C472-8. PubMed ID: 21535816
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  • 19. Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating.
    He X, Lv Y, Li X, Yi S, Zhao H, Li J, Xu Y.
    Ultrason Sonochem; 2022 Feb 01; 83():105942. PubMed ID: 35131561
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