Results 141 to 150 of about 17,601 (220)

Mitochondrial bioenergetics are not associated with myofibrillar protein synthesis rates. [PDF]

J Cachexia Sarcopenia Muscle
Holwerda AM, Dirks ML, Barbeau PA, Goessens J, Gijsen A, van Loon LJC, Holloway GP.   +6 more
europepmc   +1 more source

Correction to 'A single bout of prior resistance exercise attenuates muscle atrophy and declines in myofibrillar protein synthesis during bed-rest in older men'. [PDF]

J Physiol
europepmc   +1 more source

Role of Medium-Chain Triglycerides on the Emulsifying Properties and Interfacial Adsorption Characteristics of Pork Myofibrillar Protein. [PDF]

Foods
Shi M, Zhang M, Bian H, Wang D, Xu W, Wei S, Guo R.   +6 more
europepmc   +1 more source

Investigation of the repairing effects and mechanisms of Polygonatum Odoratum polysaccharides on myofibrillar protein gelation under hydroxyl radical-induced oxidative stress. [PDF]

Food Chem X
Wang X, Du R, Liu Y, Wang L, Wang L.
europepmc   +1 more source

Seaweed, Used as a Water-Retaining Agent, Improved the Water Distribution and Myofibrillar Protein Properties of Plant-Based Yak Meat Burgers Before and After Freeze-Thaw Cycles. [PDF]

Foods
Wang Y, Chang X, Wang Y, Xie J, Han G, Qi H.   +5 more
europepmc   +1 more source

Influence of <i>Pleurotus eryngii</i> Protein on Myofibrillar Protein Gelation and Application in Chicken Mince Products. [PDF]

Foods
Zhao L, Yan W, Wang Z, Wu J, Li L, Yun S, Zhao W, Feng C.   +7 more
europepmc   +1 more source

Impact of Saturated and Unsaturated Oils on the Nonlinear Viscoelasticity, Microstructure, and 3D Printability of Fish Myofibrillar-Protein-Based Pastes and Gels. [PDF]

Gels
Oyinloye TM, Yoon WB.
europepmc   +1 more source

Effect of Boiling Treatment on Linoleic Acid-Induced Oxidation of Myofibrillar Protein in Grass Carp. [PDF]

Foods
Liu M, Li F, Tang Y, Zhao J, Lei X, Ming J.   +5 more
europepmc   +1 more source

Effect of Shikimic Acid on Oxidation of Myofibrillar Protein of Duck Meat During Heat Treatment. [PDF]

Foods
Niu Y, Zhang Y, Wang Y, He W, Xu W, Guo D, Wang H, Yi Y, Tan G.   +8 more
europepmc   +1 more source

Evaluation of rheological properties of pork myofibrillar protein gel and physicochemical and textural properties of low-fat model sausages containing various levels of chickpea powder dried by different methods. [PDF]

Anim Biosci
Kim MJ, Chin KB.
europepmc   +1 more source