Results 121 to 130 of about 16,198 (215)

Oxidation of Cathepsin D by Hydroxy Radical: Its Effect on Enzyme Structure and Activity against Myofibrillar Proteins Extracted from <i>Coregonus peled</i>. [PDF]

Molecules, 2023
Ma M, Liu P, Wang C, Deng X, Zhang L, Zhang J.   +5 more
europepmc   +1 more source

Effect of Malondialdehyde-Induced Oxidation Modification on Physicochemical Changes and Gel Characteristics of Duck Myofibrillar Proteins. [PDF]

Gels, 2022
Zhu X, Ma Z, Zhang X, Huang X, Liu J, Zhuang X.   +5 more
europepmc   +1 more source

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

Influence of Proteolysis on the Binding Capacity of Flavor Compounds to Myofibrillar Proteins. [PDF]

Foods, 2022
Li H, Zheng R, Zuo F, Qian C, Yao Z, Dong R, Zhao D, Li C.   +7 more
europepmc   +1 more source

Exopolysaccharide-rosmarinic acid complex as a phosphate replacer: dual improvement of oxidative stability and gel properties in myofibrillar proteins. [PDF]

Food Chem X
Wang X, Hu J, Zhang Y, Jiang G, Liu H, Xie C, Mei L.   +6 more
europepmc   +1 more source

Improved water solubility of myofibrillar proteins by ultrasound combined with glycation: A study of myosin molecular behavior. [PDF]

Ultrason Sonochem, 2022
Han G, Li Y, Liu Q, Chen Q, Liu H, Kong B.   +5 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

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