Related references
Note: Only part of the references are listed.In situ and real-time authentication of Thunnus species by iKnife rapid evaporative ionization mass spectrometry based lipidomics without sample pretreatment
Gongshuai Song et al.
FOOD CHEMISTRY (2020)
Electric Soldering Iron Ionization Mass Spectrometry Based Lipidomics for in Situ Monitoring Fish Oil Oxidation Characteristics during Storage
Gongshuai Song et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Effect of ultra-high pressure on the structure and gelling properties of low salt golden threadfin bream (Nemipterus virgatus) myosin
Jianyi Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion
Ke Li et al.
FOOD HYDROCOLLOIDS (2019)
Effects of electron beam irradiation on the biochemical properties and structure of myofibrillar protein from Tegillarca granosa meat
Mingchun Lv et al.
FOOD CHEMISTRY (2018)
High-pressure effects on myosin in relation to heat gelation: A micro-perspective study
Siwen Xue et al.
FOOD HYDROCOLLOIDS (2018)
Characterization of β-lactoglobulin gels induced by high pressure processing
Xiaoying Li et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Effects of electric fields and electromagnetic wave on food protein structure and functionality: A review
Zhong Han et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system
Han Lu et al.
FOOD CHEMISTRY (2017)
Effects of high-pressure treatments on water characteristics and juiciness of rabbit meat sausages: Role of microstructure and chemical interactions
Siwen Xue et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)
Effects of pulsed ultrasound on rheological and structural properties of chicken myofibrillar protein
Jing-yu Wang et al.
ULTRASONICS SONOCHEMISTRY (2017)
Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions
Xing Chen et al.
FOOD RESEARCH INTERNATIONAL (2016)
Property and structure changes of myofibril protein in pork treated by high pressure combined with heat
Yechuan Huang et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2016)
Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology
Huijuan Yang et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Effects of high hydrostatic pressure on the conformational structure and the functional properties of bovine serum albumin
S. De Maria et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein
Hongsheng Chen et al.
MEAT SCIENCE (2016)
Low temperature cooking of pork meat - Physicochemical and sensory aspects
Andre Becker et al.
MEAT SCIENCE (2016)
On the water-holding of myofibrils: Effect of sarcoplasmic protein denaturation
Jiao Liu et al.
MEAT SCIENCE (2016)
Effects of power ultrasound on oxidation and structure of beef proteins during curing processing
Da-cheng Kang et al.
ULTRASONICS SONOCHEMISTRY (2016)
Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure
Ziye Zhang et al.
FOOD CHEMISTRY (2015)
Effect of multiple freeze-thaw cycles on the quality of chicken breast meat
Sher Ali et al.
FOOD CHEMISTRY (2015)
The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions
Huseyin Genccelep et al.
FOOD HYDROCOLLOIDS (2015)
Skim milk protein distribution as a result of very high hydrostatic pressure
Francisca I. Bravo et al.
FOOD RESEARCH INTERNATIONAL (2015)
A Raman spectroscopic study of meat protein/lipid interactions at protein/oil or protein/fat interfaces
Jun-Hua Shao et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages
Huijuan Yang et al.
MEAT SCIENCE (2015)
Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants
Tomas Bolumar et al.
FOOD CHEMISTRY (2014)
Effect of Cooking on Meat Proteins: Mapping Hydrothermal Protein Modification as a Potential Indicator of Bioavailability
Santanu Deb-Choudhury et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A dynamic rheological and Raman spectroscopy study
Zhuang-Li Kang et al.
MEAT SCIENCE (2014)
Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers
Laura T. Rodriguez Furlan et al.
MEAT SCIENCE (2014)
Functionality of pork meat proteins: Impact of sodium chloride and phosphates under high-pressure processing
G. Villamonte et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)
Raman spectroscopy of proteins: a review
A. Rygula et al.
JOURNAL OF RAMAN SPECTROSCOPY (2013)
The mechanism of high pressure-induced gels of rabbit myosin
Yingying Cao et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy
Jun-Hua Shao et al.
FOOD RESEARCH INTERNATIONAL (2011)
Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel
Minyi Han et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)
Magnetic resonance imaging study of the cold-set gelation of meat systems containing plasma powder
A. M. Herrero et al.
FOOD RESEARCH INTERNATIONAL (2009)
Changes in textural and rheological properties of gels from tilapia muscle proteins induced by high pressure and setting
Jyh-Sheng Hwang et al.
FOOD CHEMISTRY (2007)
High pressure processing applied to cooked sausage manufacture: physical properties and sensory analysis
M Mor-Mur et al.
MEAT SCIENCE (2003)
Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory-prepared soy protein isolates
JR Wagner et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt
CM Crehan et al.
MEAT SCIENCE (2000)