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Journal Abstract Search

135 related items for PubMed ID: 39004037

  • 1. 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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  • 4. 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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  • 5. 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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  • 6. 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 30; 104(12):7386-7396. PubMed ID: 38666745
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  • 7. Dual role (promotion and inhibition) of transglutaminase in mediating myofibrillar protein gelation under malondialdehyde-induced oxidative stress.
    Lv Y, Feng X, Yang R, Qian S, Liu Y, Xu X, Zhou G, Ullah N, Zhu B, Chen L.
    Food Chem; 2021 Aug 15; 353():129453. PubMed ID: 33765599
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  • 8. 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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  • 10. Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels.
    Jiang S, Zhao S, Jia X, Wang H, Zhang H, Liu Q, Kong B.
    Food Chem; 2020 May 01; 311():126018. PubMed ID: 31862566
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  • 11. Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress.
    Wang L, Zhang M, Fang Z, Bhandari B.
    J Sci Food Agric; 2017 Jan 01; 97(1):50-57. PubMed ID: 26916602
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  • 16. 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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  • 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 15; 182():114177. PubMed ID: 38519164
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  • 19. Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels.
    Wu M, Xiong YL, Chen J, Tang X, Zhou G.
    J Food Sci; 2009 Apr 15; 74(4):E207-17. PubMed ID: 19490326
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