Results 191 to 200 of about 18,427 (259)

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

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

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

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