Related references
Note: Only part of the references are listed.Effect of multi-frequency ultrasound thawing on the structure and rheological properties of myofibrillar proteins from small yellow croaker
Yao-Yao Wang et al.
ULTRASONICS SONOCHEMISTRY (2021)
Structure and acid-induced gelation properties of soy protein isolate-maltodextrin glycation conjugates with ultrasonic pretreatment
Chengbin Zhao et al.
FOOD HYDROCOLLOIDS (2021)
Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast
Chao Zhang et al.
ULTRASONICS SONOCHEMISTRY (2020)
The influence of ultrasound and adenosine 5′-monophosphate marination on tenderness and structure of myofibrillar proteins of beef
Ye Zou et al.
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2019)
Differential roles of ice crystal, endogenous proteolytic activities and oxidation in softening of obscure pufferfish (Takifugu obscurus) fillets during frozen storage
Fang Yang et al.
FOOD CHEMISTRY (2019)
Effects of low fat addition on chicken myofibrillar protein gelation properties
Lei Zhou et al.
FOOD HYDROCOLLOIDS (2019)
High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution
Xing Chen et al.
FOOD CHEMISTRY (2019)
Effect of hydroxyl-radical on the biochemical properties and structure of myofibrillar protein from Alaska pollock (Theragra chalcogramma)
Bhoke Marwa Nyaisaba et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)
Luyun Cai et al.
ULTRASONICS SONOCHEMISTRY (2019)
Biochemical changes of Coregonus peled myofibrillar proteins isolates as affected by HRGS oxidation system
Xiaorong Deng et al.
JOURNAL OF FOOD BIOCHEMISTRY (2019)
Denaturation Kinetics and Aggregation Mechanism of the Sarcoplasmic and Myofibril Proteins from Grass Carp During Microwave Processing
Luyun Cai et al.
FOOD AND BIOPROCESS TECHNOLOGY (2018)
Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations
Shuangxi Wang et al.
FOOD CHEMISTRY (2018)
Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR study
Chengliang Li et al.
FOOD CHEMISTRY (2018)
Effects of vacuum chopping on physicochemical and gelation properties of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix)
Yaolan Ma et al.
FOOD CHEMISTRY (2018)
Effect of irradiation modification on conformation and gelation properties of pork myofibrillar and sarcoplasmic protein
Chengliang Li et al.
FOOD HYDROCOLLOIDS (2018)
Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fillets
Luyun Cai et al.
ULTRASONICS SONOCHEMISTRY (2018)
Pulsed electric field: Role in protein digestion of beef Biceps femoris
Zuhaib F. Bhat et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (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)
Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites
Mingcong Fan et al.
FOOD CHEMISTRY (2017)
Effects of high pressure modification on conformation and gelation properties of myofibrillar protein
Ziye Zhang et al.
FOOD CHEMISTRY (2017)
Physicochemical and functional properties of silver carp (Hypophthalmichthys molitrix) myofibrillar protein glycated with konjac oligo-glucomannan
Shulai Liu et al.
FOOD HYDROCOLLOIDS (2017)
Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder
Xing Chen et al.
FOOD RESEARCH INTERNATIONAL (2017)
Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification
Na Jia et al.
MEAT SCIENCE (2017)
High intensity ultrasound treatment of protein isolate extracted from dephenolized sunflower meal: Effect on physicochemical and functional properties
Mudasir Ahmad Malik et al.
ULTRASONICS SONOCHEMISTRY (2017)
Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel
Ziye Zhang et al.
ULTRASONICS SONOCHEMISTRY (2017)
Effects of pulsed ultrasound on rheological and structural properties of chicken myofibrillar protein
Jing-yu Wang et al.
ULTRASONICS SONOCHEMISTRY (2017)
Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification
Da-cheng Kang et al.
ULTRASONICS SONOCHEMISTRY (2017)
Phosphorylation of myofibrillar proteins in post-mortem ovine muscle with different tenderness
Lijuan Chen et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)
Influence of Linoleic Acid-Induced Oxidative Modification on Gel Properties of Myofibrillar Protein from Silver Carp (Hypophthalmichthys molitrix) Muscle
Lin Wang et al.
FOOD BIOPHYSICS (2016)
Conformational changes in proteins recovered from jumbo squid (Dosidicus gigas) muscle through pH shift washing treatments
Juan A. Cortes-Ruiz et al.
FOOD CHEMISTRY (2016)
Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions
Xing Chen et al.
FOOD RESEARCH INTERNATIONAL (2016)
Structural and Functional Properties of Soy Protein Isolates Modified by Soy Soluble Polysaccharides
Yan-Teng Xu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Effects of power ultrasound on oxidation and structure of beef proteins during curing processing
Da-cheng Kang et al.
ULTRASONICS SONOCHEMISTRY (2016)
Effects of high-energy ultrasound on the functional properties of proteins
O. A. Higuera-Barraza et al.
ULTRASONICS SONOCHEMISTRY (2016)
Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein
Yungang Cao et al.
FOOD CHEMISTRY (2015)
Effects of Freezing Temperature and Water Activity on Microstructure, Color, and Protein Conformation of Freeze-Dried Bluefin Tuna (Thunnus orientalis)
Nathdanai Harnkarnsujarit et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate
Qiu-Ting Zhang et al.
FOOD AND BIOPRODUCTS PROCESSING (2014)
Effects of ultrasound on the structure and physical properties of black bean protein isolates
Lianzhou Jiang et al.
FOOD RESEARCH INTERNATIONAL (2014)
Effect of ultrasound treatment on particle size and molecular weight of whey proteins
Anet Rezek Jambrak et al.
JOURNAL OF FOOD ENGINEERING (2014)
Effect of power ultrasound pretreatment on peptidic profiles and angiotensin converting enzyme inhibition of milk protein concentrate hydrolysates
Hankie Uluko et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Protein Oxidation: Basic Principles and Implications for Meat Quality
Wangang Zhang et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2013)
Hydroxyl Radical-Stressed Whey Protein Isolate: Functional and Rheological Properties
Baohua Kong et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins
Weizheng Sun et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions
Hao Hu et al.
FOOD HYDROCOLLOIDS (2013)
Comparisons on the Functional Properties and Antioxidant Activity of Spray-Dried and Freeze-Dried Egg White Protein Hydrolysate
Chen Chen et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Comparative study of high intensity ultrasound effects on food proteins functionality
C. Arzeni et al.
JOURNAL OF FOOD ENGINEERING (2012)
Sonication induced peptide-appended bolaamphiphile hydrogels for in situ generation and catalytic activity of Pt nanoparticles
Indrajit Maity et al.
SOFT MATTER (2012)
Ultrasonics in food processing
Jayani Chandrapala et al.
ULTRASONICS SONOCHEMISTRY (2012)
Denaturation of soy proteins in solution and at the oil-water interface: A fluorescence study
M. Miriani et al.
FOOD HYDROCOLLOIDS (2011)
Effect of ultrasound on the technological properties and bioactivity of food: a review
Ana Cristina Soria et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)
Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein-stabilized emulsion
Sang-Ho Lee et al.
FOOD CHEMISTRY (2009)
Variation in the Cross-Linking Pattern of Porcine Myofibrillar Protein Exposed to Three Oxidative Environments
Youling L. Xiong et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties
Chuan-He Tang et al.
JOURNAL OF FOOD ENGINEERING (2009)
Oxidative modification to cysteine sulfonic acid of Cys111 in human copper-zinc superoxide dismutase
Noriko Fujiwara et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2007)
Fourier transform infrared spectroscopic analysis of protein secondary structures
Jilie Kong et al.
ACTA BIOCHIMICA ET BIOPHYSICA SINICA (2007)
Structural and functional changes in ultrasonicated bovine serum albumin solutions
Ibrahim Gulseren et al.
ULTRASONICS SONOCHEMISTRY (2007)
Comparative studies on the effect of the freeze-thawing process on the physicochemical properties and microstructures of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) muscle
Pisal Sriket et al.
FOOD CHEMISTRY (2007)
Thermal denaturation and aggregation of threadfin bream actomyosin
J Yongsawatdigul et al.
FOOD CHEMISTRY (2003)
Share Paper
