The Solubility and Structures of Porcine Myofibrillar Proteins under Low-Salt Processing Conditions as Affected by the Presence of L-Lysine. [PDF]
Li X +6 more
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Effect of H<sub>2</sub>O<sub>2</sub> and pH on properties of myofibrillar proteins from Yak muscle during thermal gelation process. [PDF]
Qu S, Sun D, Hu T, Hao G.
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Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate. [PDF]
Zhu X +6 more
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Elucidating the degradation mechanism of beef myofibrillar proteins under hydroxyl radical oxidation through the lens of cysteine oxidation modifications. [PDF]
Li J +8 more
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Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins. [PDF]
Zhang R +5 more
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Enhacing emulsification of meat broth system mixed with myofibrillar proteins and type I collagen: The role of NaCl and heat. [PDF]
Zhu C +6 more
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Ultrasound treatment improved gelling and emulsifying properties of myofibrillar proteins from Antarctic krill (Euphausia superba). [PDF]
Zhou C +5 more
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Effects of Gnaphalium affine Extract on the Gel Properties of •OH-Induced Oxidation of Myofibrillar Proteins. [PDF]
Chang H, Hu Y, Shi Y, Xiong J, Bo Z.
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Advances in Research on the Improvement of Low-Salt Meat Product Through Ultrasound Technology: Quality, Myofibrillar Proteins, and Gelation Properties. [PDF]
Guo X, Xu S, Fu C, Peng Z.
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Retrograded Resistant Starch Improves Emulsion Stability and Emulsion Gel Properties Stabilized by Myofibrillar Proteins Without Degrading In Vitro Protein Digestibility. [PDF]
Chen J, Hu F, Guo J, Zhang W, Wu Z.
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