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.
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Hyaluronic Acid Interactions with Pork Myofibrillar Proteins in Emulsion Gel-Type Systems. [PDF]
MoleculesZając M +6 more
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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.
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Influence of Interactions Between Drawing Soy Protein and Myofibrillar Proteins on Gel Properties. [PDF]
FoodsJiang T +5 more
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Improvement of structural, physicochemical, and rheological properties of porcine myofibrillar proteins by high-intensity ultrasound treatment for application as Pickering stabilizers. [PDF]
Ultrason Sonochem, 2023 Kim YJ +5 more
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Effect of Low-Temperature Plasma Activated Water with Different Treatment Times on Myofibrillar Proteins of Thawed Pork. [PDF]
FoodsDu M +7 more
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Formation of Nε-Carboxymethyl-Lysine and Nε-Carboxyethyl-Lysine in Heated Fish Myofibrillar Proteins with Glucose: Relationship with Its Protein Structural Characterization. [PDF]
Foods, 2023 Zhang S +5 more
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Effect of Lysosomal Cathepsin L on Proteolysis of Beef Myofibrillar Proteins In Vivo and In Vitro. [PDF]
Foods, 2022 Cui B, Guo X, Zhang Y, Meng X.
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Arginine as a regulator of antioxidant and gel formation in yak Myofibrillar proteins: Efficacy and mechanistic insights. [PDF]
Food Chem XWang Y +9 more
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Phosphorylated Trehalose Suppresses the Denaturation of Myofibrillar Proteins in Peeled Shrimp (Litopenaeus vannamei) during Long-Term Frozen Storage. [PDF]
Foods, 2022 Shui S, Yang H, Lu B, Zhang B.
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