Results 141 to 150 of about 31,841 (209)

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

Myofibrillar proteins of developing and dystrophic skeletal muscle [PDF]

FEBS Letters, 1976
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Insight into the effects of ultrasound-assisted intermittent tumbling on the gelation properties of myofibrillar proteins: Conformational modifications, intermolecular interactions, rheological properties and microstructure. [PDF]

Ultrason Sonochem
Zhang R, Zhou L, Zhang W.
europepmc   +1 more source

Degradation of myofibrils in cultured yellowtail Seriola quinqueradiata burnt meat: effects of a myofibril-bound EDTA-sensitive protease [PDF]

, 2011
Asami Yoshida, Kenji Hara, Kiyoshi Osatomi, Min-Jie Cao, Xiao Liang, Yajun Wang   +5 more
core   +1 more source

Insighting the effect of ultrasound-assisted polyphenol non-covalent binding on the functional properties of myofibrillar proteins from golden threadfin (Nemipterus virgatus). [PDF]

Ultrason Sonochem
Wei X, Zhou C, Luo D, Jiang G, Zhao Z, Wang W, Hong P, Dou Z.   +7 more
europepmc   +1 more source

Uncovering the rheological properties basis for freeze drying treatment-induced improvement in the solubility of myofibrillar proteins. [PDF]

Curr Res Food Sci
Yang H, Chen Z, Wang H, Jin D, Wang X, Wang F, Cen X, Liu J, Shen Q.   +8 more
europepmc   +1 more source

Effects of different protein cross-linking degrees on physicochemical and subsequent thermal gelling properties of silver carp myofibrillar proteins sol subjected to freeze-thaw cycles. [PDF]

Food Chem X
Ding Y, Feng R, Zhu Z, Xu J, Xu Y.
europepmc   +1 more source

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Phosphorylation of the Myofibrillar Proteins

Annual Review of Physiology, 1980
In muscle, protein phosphorylation takes place in both the sarcoplasm and the myofibrils. This review deals only with those myofibrillar proteins that can be phosphorylated-i.e. myosin light chain and in a few cases the heavy chain, the inhibitory and tropomyosin-binding subunits of troponin, and tropomyosin.
M, Bárány, K, Bárány
openaire   +2 more sources