Results 51 to 60 of about 1,546,271 (206)
Gels, 2023 The emulsions prepared by three non-meat proteins, sodium caseinate (SC), soy protein isolate (SPI) and egg white protein (EPI), were individually added to the continuous phase of myofibrillar protein (MP) sol to form MP composite gels to simulate meat ...
Mangang Wu +7 more
doaj +1 more source
Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Cryoprotective effect of maltose on chicken myofibrillar proteins (CMP)
, 2011 The cryoprotective effects of maltose (w = 0 - 10%) on chicken myofibrillar proteins (CMP) were investigated. CMP were produced from broiler mixed with different mass fraction of maltose (w = 0 - 10%), frozen and stored for 30 days on -30 °C ...
Mastanjević, Krešimir +2 more
core +1 more source
Foods, 2021 In this paper, the protein changes during aging and the differences in the myofibrillar protein fraction at 1 h postmortem of pale, soft and exudative (PSE), and red, firm and non-exudative (RFN) pork longissimus thoracis (LT) were comparatively studied.
Rui Liu +7 more
doaj +1 more source
Extralysosomal Protein Degradation in Myofibrillar Myopathies
Brain Pathology, 2009 AbstractMyofibrillar myopathies (MFMs) are a group of heterogeneous muscle disorders morphologically defined by the presence of foci of dissolution of the myofibrils, accumulation of the products of myofibrillar degradation and ectopic expression of multiple proteins.
openaire +3 more sources
Food Biomacromolecules, EarlyView.Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li +7 more
wiley +1 more source
FoodsKorean native black goat is commonly consumed as thermally processed extracts and is widely perceived to exhibit health-promoting properties; however, the contribution of intrinsic muscle proteins to these functional characteristics remains unclear. This
Woo-Young Son, Jun Hwang, Hyun-Wook Kim
doaj +1 more source
Food Biomacromolecules, EarlyView.Salt‐containing whey protein‐chitosan coacervates enabled stable emulsions with controlled sodium distribution, thereby enhancing perceived saltiness in low‐salt mayonnaise. Improved microstructure, rheology, and stability promoted sodium release during oral processing, offering an effective strategy for sodium reduction without compromising sensory ...
Mingfeng Wu +4 more
wiley +1 more source
, 2004 Solvation energy calculation is one of the main difficulties for the estimation of protein-ligand binding free energy and the correct scoring in docking studies.
Zhou, JJ, Wang, Q, Pei, JF, Lai, LH
core +1 more source
Journal of Clinical Ultrasound, EarlyView.Diaphragm ultrasonography detected progressive structural and functional deterioration in mechanically ventilated children. Prolonged invasive mechanical ventilation and neuromuscular blocking agent use were associated with ventilator‐induced diaphragmatic dysfunction, highlighting ultrasound as a valuable bedside tool to support individualized ...
Juliana Bezerra dos Santos +3 more
wiley +1 more source