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Journal Abstract Search

117 related items for PubMed ID: 38872574

  • 21.
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  • 22. 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; 217():109595. PubMed ID: 39004037
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  • 23. 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; 104(12):7386-7396. PubMed ID: 38666745
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  • 25. Controlled volatile release from β-sitosterol-based oleogels based on different self-assembly mechanisms.
    Wang S, Liu G.
    Food Chem; 2023 Nov 01; 425():136506. PubMed ID: 37290236
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  • 26. Properties of transglutaminase-induced myofibrillar/wheat gluten gels.
    Ouyang Y, Xu J, Ji F, Tan M, Luo S, Zhong X, Zheng Z.
    J Food Sci; 2021 Jun 01; 86(6):2387-2397. PubMed ID: 34018189
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  • 27. Controlling release of astaxanthin in β-sitosterol oleogel-based emulsions via different self-assembled mechanisms and composition of the oleogelators.
    Wang S, Qin Y, Liu Y, Liu G, Cheng G, Soteyome T.
    Food Res Int; 2024 Jun 01; 186():114350. PubMed ID: 38729698
    [Abstract] [Full Text] [Related]

  • 28. Combined effect of ultrasound treatment and κ-carrageenan addition on the enhancement of gelling properties and rheological behavior of myofibrillar protein: An underlying mechanisms study.
    Lin S, Liang X, Zhang J, Kong B, Sun F, Cao C, Zhang H, Liu Q.
    Int J Biol Macromol; 2024 Feb 01; 257(Pt 1):128569. PubMed ID: 38065443
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  • 29. Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating.
    Du X, Zhao M, Pan N, Wang S, Xia X, Zhang D.
    Food Chem; 2021 Nov 15; 362():130222. PubMed ID: 34090040
    [Abstract] [Full Text] [Related]

  • 30. 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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  • 36. 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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  • 37. Effects of calcium chloride on the gelling and digestive characteristics of myofibrillar protein in Litopenaeus vannamei.
    Zhang K, Wang Y, Fan X, Li N, Tan Z, Liu H, Liu X, Zhou D, Li D.
    Food Chem; 2024 May 30; 441():138348. PubMed ID: 38199106
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  • 38. Effect of starch-based emulsion with different amylose content on the gel properties of Nemipterus virgatus surimi.
    Mi H, Liang S, Chen J, Li X, Li J.
    Int J Biol Macromol; 2024 Feb 30; 259(Pt 1):129183. PubMed ID: 38176498
    [Abstract] [Full Text] [Related]

  • 39. High-intensity ultrasound improved the physicochemical and gelling properties of Litopenaeus vannamei myofibrillar protein.
    Li N, Zhang KX, Du JY, Tan ZF, Xu YP, Liu XY, Zhou DY, Li DY.
    Ultrason Sonochem; 2022 Nov 30; 90():106217. PubMed ID: 36347155
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