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Journal Abstract Search

164 related items for PubMed ID: 38101671

  • 21. Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein.
    Zhao S, Yang L, Chen X, Zhao Y, Ma H, Wang H, Su A.
    Food Chem; 2024 Oct 15; 455():139902. PubMed ID: 38820644
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  • 25. Impacts of soybean protein isolate hydrolysates produced at high hydrostatic pressure on gelling properties, structural characteristics, and molecular forces of myofibrillar protein.
    Guan H, Tian Y, Liu D, Diao X, Feng C, Xu X.
    J Sci Food Agric; 2023 Apr 15; 103(6):2752-2761. PubMed ID: 36273266
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  • 26. Effect of NaCl on the Rheological, Structural, and Gelling Properties of Walnut Protein Isolate-κ-Carrageenan Composite Gels.
    Lei Y, Ouyang H, Peng W, Yu X, Jin L, Li S.
    Gels; 2022 Apr 21; 8(5):. PubMed ID: 35621557
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  • 27. Effects of high-intensity ultrasound on physicochemical and gel properties of myofibrillar proteins from the bay scallop (Argopecten irradians).
    Liu B, Wu Y, Liang QY, Zheng H.
    Ultrason Sonochem; 2024 Jul 21; 107():106935. PubMed ID: 38850642
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  • 28. Studies on the physicochemical properties, gelling behavior and drug release performance of agar/κ-carrageenan mixed hydrogels.
    Zhao J, Sun C, Li H, Dong X, Zhang X.
    Int J Biol Macromol; 2020 Jul 01; 154():878-887. PubMed ID: 32173428
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  • 29. Influence of lard-based diacylglycerol on rheological and physicochemical properties of thermally induced gels of porcine myofibrillar protein at different NaCl concentrations.
    Zhao X, Han G, Wen R, Xia X, Chen Q, Kong B.
    Food Res Int; 2020 Jan 01; 127():108723. PubMed ID: 31882115
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  • 30. Physical and sensory properties of gelatin from seabass (Lates calcarifer) as affected by agar and κ-carrageenan.
    Sinthusamran S, Benjakul S, Hemar Y.
    J Texture Stud; 2018 Feb 01; 49(1):47-55. PubMed ID: 28581065
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  • 31. Soft κ-carrageenan microgels stabilized pickering emulsion gels: Compact interfacial layer construction and particle-dominated emulsion gelation.
    Jiang Q, Li S, Du L, Liu Y, Meng Z.
    J Colloid Interface Sci; 2021 Nov 15; 602():822-833. PubMed ID: 34171747
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  • 32. Improving gelling properties of diluted whole hen eggs with sodium chloride and sodium tripolyphosphate: Study on intermolecular forces, water state and microstructure.
    Li J, Wang J, Zhai J, Gu L, Su Y, Chang C, Yang Y.
    Food Chem; 2021 Oct 01; 358():129823. PubMed ID: 33940304
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  • 33. Improved effect of flaxseed gum on the weakened gelling properties of myofibrillar protein induced by catechin.
    Jia N, Lin S, Zhang F, Zheng D, Liu D.
    Food Chem; 2022 Mar 15; 372():131136. PubMed ID: 34600195
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  • 34. Effect of Ionic Strength on Heat-Induced Gelation Behavior of Soy Protein Isolates with Ultrasound Treatment.
    Wang Z, Zeng L, Fu L, Chen Q, He Z, Zeng M, Qin F, Chen J.
    Molecules; 2022 Nov 25; 27(23):. PubMed ID: 36500320
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  • 35. Influence of cyclodextrins on the gel properties of kappa-carrageenan.
    Yuan C, Sang L, Wang Y, Cui B.
    Food Chem; 2018 Nov 15; 266():545-550. PubMed ID: 30381223
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  • 36. Effects of NaCl on the interactions between neomethyl hesperidin dihydrochalcone and pork myofibrillar protein: Their relevance to gelation properties.
    Wang M, Chen L, Han B, Wang R, Liu Y, Fan X, Lv X, Huang F, Han M, Kang Z, Feng X, Mazurenko I.
    Food Res Int; 2022 Dec 15; 162(Pt A):111983. PubMed ID: 36461226
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  • 37. Effect of γ-oryzanol/β-sitosterol-based oleogels on the physicochemical and gel properties of Nemipterus virgatus myofibrillar protein.
    Mi H, Yang Y, Yi S, Li J, Chen J, Li X.
    J Sci Food Agric; 2024 Oct 15; 104(13):8120-8129. PubMed ID: 38872574
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  • 38. Effect of partial substitution of complex phosphates with sodium bicarbonate on aggregation, conformation and gel properties of beef-pork-chicken complex myofibrillar proteins.
    Zhou Y, Liu J, Ma Y, Ma Z, Ma Q, Li Z, Wang S.
    J Sci Food Agric; 2024 Sep 15; 104(12):7386-7396. PubMed ID: 38666745
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  • 39. Effect of κ-carrageenan addition on protein structure and gel properties of salted duck egg white.
    Tang H, Tan L, Chen Y, Zhang J, Li H, Chen L.
    J Sci Food Agric; 2021 Mar 15; 101(4):1389-1395. PubMed ID: 32835415
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  • 40. Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation.
    Zheng H, Beamer SK, Matak KE, Jaczynski J.
    Food Chem; 2019 Apr 25; 278():644-652. PubMed ID: 30583424
    [Abstract] [Full Text] [Related]

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