Results 181 to 190 of about 18,427 (259)

Effect of Low-Temperature Plasma Activated Water with Different Treatment Times on Myofibrillar Proteins of Thawed Pork. [PDF]

Foods
Du M, Hao F, Sun S, Li K, Xiang Q, Li J, Cao L, Bai Y.   +7 more
europepmc   +1 more source

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.
europepmc   +1 more source

Correction: Teng et al. Effect of Liquid Nitrogen Freezing on Maintaining the Quality of Crayfish During Freeze-Thaw Cycles: Muscle Structure and Myofibrillar Proteins Properties. <i>Foods</i> 2025, <i>14</i>, 279. [PDF]

Foods
Teng Z, He X, Wang L, Xu L, Jiao C, Chen J.   +5 more
europepmc   +1 more source

Low-temperature vacuum permeation of sodium tripolyphosphate and trehalose suppresses the denaturation of myofibrillar proteins in peeled shrimp (Litopenaeus vannamei) during frozen storage. [PDF]

Front Nutr, 2022
Du Q, Fang C, Qi H, Benjakul S, Aubourg SP, Zhang B.   +5 more
europepmc   +1 more source

Myofibrillar proteins of developing and dystrophic skeletal muscle [PDF]

FEBS Letters, 1976
openaire   +2 more sources

Arginine as a regulator of antioxidant and gel formation in yak Myofibrillar proteins: Efficacy and mechanistic insights. [PDF]

Food Chem X
Wang Y, Mei Y, Du R, Zhang S, Wang Q, Dao X, Li N, Wang L, Wang L, He H.   +9 more
europepmc   +1 more source

Physicochemical Properties and in vitro Digestibility of Myofibrillar Proteins From the Scallop Mantle (Patinopecten yessoensis) Based on Ultrahigh Pressure Treatment. [PDF]

Front Nutr, 2022
Liu X, Mao K, Sang Y, Tian G, Ding Q, Deng W.   +5 more
europepmc   +1 more source

Effect of Liquid Nitrogen Freezing on Maintaining the Quality of Crayfish During Freeze-Thaw Cycles: Muscle Structure and Myofibrillar Proteins Properties. [PDF]

Foods
Teng Z, He X, Wang L, Xu L, Jiao C, Chen J.   +5 more
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