Results 111 to 120 of about 31,841 (209)

Multispectral study on the effects of capsaicin on myofibrillar proteins structure and functional characteristics in Litopenaeus vanname. [PDF]

Food Chem X
Deng Y, Chen S, Feng J, Fang C, Huo J, Lin H, Liu S, Benjakul S, Zhang B.   +8 more
europepmc   +1 more source

Corrigendum to "Multispectral study on the effects of capsaicin on myofibrillar proteins structure and functional characteristics in Litopenaeus vannamei" [Food Chem.: X 32 (2025) 103383]. [PDF]

Food Chem X
Deng Y, Chen S, Feng J, Fang C, Huo J, Lin H, Liu S, Benjakul S, Zhang B.   +8 more
europepmc   +1 more source

Comparative Study on the Characterization of Myofibrillar Proteins from Tilapia, Golden Pompano and Skipjack Tuna. [PDF]

Foods, 2022
Wang H, Pei Z, Xue C, Cao J, Shen X, Li C.   +5 more
europepmc   +1 more source

Thermal denaturation of porcine myofibrillar proteins at different heating temperatures: A focus on the surface hydrophobicity. [PDF]

Food Chem X
Lee S, Jo K, Kim S, Han S, Jung S.
europepmc   +1 more source

Effects of pH and NaCl on the Spatial Structure and Conformation of Myofibrillar Proteins and the Emulsion Gel System-Insights from Computational Molecular Dynamics on Myosin of Golden Pompano. [PDF]

Gels, 2023
Xue C, Pei Z, Wen P, Chin Y, Hu Y.
europepmc   +1 more source

Allicin-mediated protection of myofibrillar proteins in refrigerated mandarin fish (<i>Siniperca chuatsi</i>): Molecular interactions with endogenous proteases and inhibition of protein degradation. [PDF]

Food Chem X
Xiong Z, Zhou M, Wang J, Wang B, Chen X, Xiao S.   +5 more
europepmc   +1 more source

Dose-Dependent Effect of Hyperoside on the Physicochemical and Gel Properties of Porcine Myofibrillar Proteins at Different NaCl Concentrations under Oxidative Stress. [PDF]

Foods, 2023
Guo X, Xu S, Meng X, Peng Z.
europepmc   +1 more source

Hyaluronic Acid Interactions with Pork Myofibrillar Proteins in Emulsion Gel-Type Systems. [PDF]

Molecules
Zając M, Zhou L, Mika M, Yang Z, Wang J, Tao Y, Zhang W.   +6 more
europepmc   +1 more source

Formation of N^ε-Carboxymethyl-Lysine and N^ε-Carboxyethyl-Lysine in Heated Fish Myofibrillar Proteins with Glucose: Relationship with Its Protein Structural Characterization. [PDF]

Foods, 2023
Zhang S, Zhou P, Han P, Zhang H, Dong S, Zeng M.   +5 more
europepmc   +1 more source

Influence of Interactions Between Drawing Soy Protein and Myofibrillar Proteins on Gel Properties. [PDF]

Foods
Jiang T, Zhao Y, Huang M, Zhang Z, Mao Y, Zuo H.   +5 more
europepmc   +1 more source