Results 141 to 150 of about 15,563 (197)

The Solubility and Structures of Porcine Myofibrillar Proteins under Low-Salt Processing Conditions as Affected by the Presence of L-Lysine. [PDF]

Foods, 2022
Li X, Wang W, Wang S, Shen Y, Pan J, Dong X, Li S.   +6 more
europepmc   +1 more source

Effect of H₂O₂ and pH on properties of myofibrillar proteins from Yak muscle during thermal gelation process. [PDF]

BMC Chem
Qu S, Sun D, Hu T, Hao G.
europepmc   +1 more source

Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate. [PDF]

Foods, 2022
Zhu X, Zhang J, Liu S, Gu Y, Yu X, Gao F, Wang R.   +6 more
europepmc   +1 more source

Elucidating the degradation mechanism of beef myofibrillar proteins under hydroxyl radical oxidation through the lens of cysteine oxidation modifications. [PDF]

Food Chem X
Li J, Liu J, Yue H, Ma Y, Li H, Hu Y, Yu X, Dong W, Feng Y.   +8 more
europepmc   +1 more source

Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins. [PDF]

Ultrason Sonochem, 2021
Zhang R, Xing L, Kang D, Zhou L, Wang L, Zhang W.   +5 more
europepmc   +1 more source

Enhacing emulsification of meat broth system mixed with myofibrillar proteins and type I collagen: The role of NaCl and heat. [PDF]

Food Chem X
Zhu C, Zheng Y, Zhang G, Xiaoling YU, Zhang Q, Zhao G, Fuqiang LI.   +6 more
europepmc   +1 more source

Ultrasound treatment improved gelling and emulsifying properties of myofibrillar proteins from Antarctic krill (Euphausia superba). [PDF]

Ultrason Sonochem
Zhou C, Liu R, Zhao D, Shan K, Ke W, Li C.   +5 more
europepmc   +1 more source

Effects of Gnaphalium affine Extract on the Gel Properties of •OH-Induced Oxidation of Myofibrillar Proteins. [PDF]

Foods
Chang H, Hu Y, Shi Y, Xiong J, Bo Z.
europepmc   +1 more source

Advances in Research on the Improvement of Low-Salt Meat Product Through Ultrasound Technology: Quality, Myofibrillar Proteins, and Gelation Properties. [PDF]

Molecules
Guo X, Xu S, Fu C, Peng Z.
europepmc   +1 more source

Retrograded Resistant Starch Improves Emulsion Stability and Emulsion Gel Properties Stabilized by Myofibrillar Proteins Without Degrading In Vitro Protein Digestibility. [PDF]

Foods
Chen J, Hu F, Guo J, Zhang W, Wu Z.
europepmc   +1 more source