Results 161 to 170 of about 3,368,527 (258)

Chitosan Mitigates Functional Deterioration of Myofibrillar Protein After Chlorogenic Acid-Induced Oxidation: Structure Restoration and Interfacial Regulation. [PDF]

Foods
Zhao J, Ji Y, Tao W, Wang C, Tang Z, Shi Y, Zhang H.   +6 more
europepmc   +1 more source

Honeysuckle (<i>Lonicera japonica</i> Thunb.) Extract as a Natural Preservative for Rabbit Meat: Inhibition of Lipid and Protein Oxidation and Maintenance of Myofibrillar Protein Functionality. [PDF]

Foods
Huang X, Chen W, Tong Z, Tang P, Yang S, Zhang X, Duan F, Zhang J.   +7 more
europepmc   +1 more source

Myofibrillar proteins of developing and dystrophic skeletal muscle [PDF]

FEBS Letters, 1976
openaire   +2 more sources

Impact of Xanthan Gum on the Storage Stability of Pickering Emulsions Stabilized by Myofibrillar Protein Microgel Particles. [PDF]

Foods
Yang Y, Ye J, Zhang C, Gao L, Lin H, Zhang Q, Chen J, Yu R.   +7 more
europepmc   +1 more source

High-pressure processing mitigates flavor loss in sauced duck legs during storage: Evidence from volatile profiling and myofibrillar protein-flavor compound interactions. [PDF]

Food Chem X
Shen Q, Ding C, Tang Z, Quan W, Lou A, Wang Y, Liu Y, Zhang W, Zhou L.   +8 more
europepmc   +1 more source

Exploring the Impact of Hyaluronic Acid Addition Order on the Structural Integrity and Quality of Myofibrillar Protein Gels. [PDF]

Molecules
Mehraban S, Stępień A, Zając M.
europepmc   +1 more source

Improving the Quality of Low-Salt Beef Myofibrillar Protein Gels with L-Lysine and Konjac Glucomannan: Water Retention, Texture, and Protein Structural Changes. [PDF]

Gels
Guo X, Yang J, Fu C, Yao J, Yang Z, Meng X.   +5 more
europepmc   +1 more source

Effect of the combined action of myofibrillar protein phosphorylation and S-nitrosylation on the degradation of myofibrillar proteins by µ-calpain. [PDF]

Food Sci Anim Resour
Du M, Hao F, Gao M, Li K, Li J, Cao L, Bai Y.   +6 more
europepmc   +1 more source

Relationship between structural properties and functionality of common carp myofibrillar protein under low ionic strength conditions: Effects of high-intensity ultrasound. [PDF]

Ultrason Sonochem
Kong D, Guo X, Li S, Liu Q, Chen Q, Liu H, Kong B, Zhang C.   +7 more
europepmc   +1 more source

Evaluation of gel and structural properties of pork myofibrillar protein gels using faba bean protein isolate at various salt concentrations. [PDF]

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