Ultrasound-Assisted Curdlan Curing Reduces Water Loss of Rabbit Meat: Water Retention Performance, Myofibrillar Protein Structure, and Processing Adaptability. [PDF]
FoodsLi Z, Zhang J, Hou B, Liao J.
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Effects of Postmortem Aging on Nutritional Quality and Myofibrillar Protein Function in Bactrian Camel Meat. [PDF]
J Food SciHang G, Ming L, Si R.
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Myofibrillar proteins of developing and dystrophic skeletal muscle [PDF]
FEBS Letters, 1976 openaire +2 more sources
Effects of different lipids on the freeze-thaw stability and subsequent gelling properties of emulsified myofibrillar protein sols: perspective on interfacial behavior. [PDF]
Food Chem XDing Y +6 more
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Effect of cranberry bean powder and protein isolates with different drying methods on rheological properties of chicken breast myofibrillar protein gels. [PDF]
Anim BiosciAnanta MR, Chin KB.
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Oral amino acid tracer delivery detects feeding and exercise changes in myofibrillar protein synthesis rates in male adults. [PDF]
Physiol RepMazzulla M +7 more
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Oral lubrication and flavor release in myofibrillar protein-based emulsion gel fat substitutes: Arginine-regulated interfacial architecture. [PDF]
Curr Res Food SciYe Y +7 more
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Mechanisms and physicochemical characteristics of modified starches in shrimp (<i>Penaeus vannamei</i>) myofibrillar protein gels. [PDF]
Food Chem XMi J +8 more
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Protective effects of hydrocolloid nanoemulsion coatings against myofibrillar protein oxidation in frozen trout. [PDF]
Front NutrKara A, Çağlak E, Karslı B.
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Direct contact ultrasound tempering of frozen pork: Effects on physicochemical properties, myofibrillar protein and microstructure. [PDF]
Ultrason SonochemYou X +9 more
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