Results 181 to 190 of about 3,368,527 (258)

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 X
Ding Y, Ding Y, Qi Y, Shen Z, Xu Y, Yu D, Xia W.   +6 more
europepmc   +1 more source

Protective effects of hydrocolloid nanoemulsion coatings against myofibrillar protein oxidation in frozen trout. [PDF]

Front Nutr
Kara A, Çağlak E, Karslı B.
europepmc   +1 more source

Direct contact ultrasound tempering of frozen pork: Effects on physicochemical properties, myofibrillar protein and microstructure. [PDF]

Ultrason Sonochem
You X, Wu L, Zhang F, Ou Y, Tang J, Shi H, Kong F, Li F, Zeng Q, Jiao Y.   +9 more
europepmc   +1 more source

3D Printability of Lysine-Modified Myofibrillar Protein Emulsions. [PDF]

Foods
Liao L, Feng Z, Yow YY, Song Y, Liu Y, Qin L, Wu X, Pei Z, Xue C.   +8 more
europepmc   +1 more source

Effect of low-frequency alternating magnetic field on the conformational, rheological and gel properties of low-salt porcine myofibrillar protein. [PDF]

Food Sci Anim Resour
Zhao S, Chen X, Zhai L, Zhao Y, Ma H, Xiong G.   +5 more
europepmc   +1 more source

Mechanistic insights into pH-dependent structural and performance properties of diacylglycerol based high internal phase Pickering emulsion-Myofibrillar protein composite gels. [PDF]

Food Chem X
Wang Z, Huang Y, Zhou Y, Zhang C, Liu Q, Chen Q, Zheng S, Liu H, Kong B.   +8 more
europepmc   +1 more source

Effects of Ultrasonic-Assisted Enzymatic Treatment on the Solubility and Stability of Myofibrillar Protein from Tilapia (<i>Oreochromis niloticus</i>). [PDF]

Foods
Zhao J, Xiang H, Huang H, Wei Y, Zhao Y, Hao S.   +5 more
europepmc   +1 more source

Effects of Myofibrillar Protein-Stabilized Soybean Oil Pre-Emulsions Containing Arabic Gum or Gallic Acid-Grafted Arabic Gum on the Quality Characteristics and Oxidative Stability of Reduced-Animal-Fat Emulsified Sausages. [PDF]

Foods
Liu C, Xu M, Luan Y, Ali K, Sun R, Wang Q, Wu S, Shi Y, Wu M.   +8 more
europepmc   +1 more source

Active Biological Film Improves the Quality of Mutton During Super-Chilling Storage: Effects on Myofibrillar Protein Characteristics and Physicochemical Properties. [PDF]

Foods
Chen R, Dong Y, Zhu Y.
europepmc   +1 more source

Mechanism of interaction between <i>Portulaca oleracea</i> L. extract and pork myofibrillar protein: Insights from spectroscopic and molecular docking analyses. [PDF]

Food Chem X
Chang H, Wen X, Huang Y, Hu Y, Shi Y.
europepmc   +1 more source