Related references
Note: Only part of the references are listed.Trace the difference driven by unfolding-refolding pathway of myofibrillar protein: Emphasizing the changes on structural and emulsion properties
Liyuan Li et al.
FOOD CHEMISTRY (2022)
Conventional and emerging approaches for reducing dietary intake of salt
K. Vinitha et al.
FOOD RESEARCH INTERNATIONAL (2022)
Effects of partial substitution of NaCl on myofibrillar protein properties from pearl mussel Hyriopsis cumingii muscle: Structural characteristics and aggregation behaviors
Huan-huan Yang et al.
FOOD CHEMISTRY (2021)
Filamentous myosin in low-ionic strength meat protein processing media: Assembly mechanism, impact on protein functionality, and inhibition strategies
Haotian Liu et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi
Bo Wang et al.
ULTRASONICS SONOCHEMISTRY (2020)
L-Arginine and L-Lysine improve the physical stability of soybean oil-myosin emulsions by changing penetration and unfolding behaviors of interfacial myosin
Linxian Li et al.
FOOD HYDROCOLLOIDS (2020)
Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters
Elena Garicano Vilar et al.
MEAT SCIENCE (2020)
Solubilization and stable dispersion of myofibrillar proteins in water through the destruction and inhibition of the assembly of filaments using high-intensity ultrasound
Haotian Liu et al.
ULTRASONICS SONOCHEMISTRY (2020)
Effects of ultrasound-assisted freezing at different power levels on the structure and thermal stability of common carp (Cyprinus carpio) proteins
Qinxiu Sun et al.
ULTRASONICS SONOCHEMISTRY (2019)
Conformational and charge changes induced by L-Arginine and L-lysine increase the solubility of chicken myosin
Shiyi Li et al.
FOOD HYDROCOLLOIDS (2019)
Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?
Xiao Gan et al.
MEAT SCIENCE (2019)
Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds
Hui Shen et al.
FOOD CHEMISTRY (2019)
Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams
Marielle Maria de Oliveira Paula et al.
MEAT SCIENCE (2019)
Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage
Jiaxin Chen et al.
MEAT SCIENCE (2019)
Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage
Rongxin Wen et al.
MEAT SCIENCE (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)
Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods
Fangfei Li et al.
MEAT SCIENCE (2019)
L-Lysine and L-arginine inhibit myosin aggregation and interact with acidic amino acid residues of myosin: The role in increasing myosin solubility
Shiyi Li et al.
FOOD CHEMISTRY (2018)
The application of response surface methodology for the development of sensory accepted low-salt cooked ham using high pressure processing and a mix of organic acids
Ciara M. O'Neill et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Influence of salt on lipid oxidation in meat and seafood products: A review
Lilian R. B. Mariutti et al.
FOOD RESEARCH INTERNATIONAL (2017)
Heat-induced gel properties of porcine myosin in a sodium chloride solution containing L-lysine and L-histidine
Yawei Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl
Larissa Aparecida Agostinho dos Santos Alves et al.
MEAT SCIENCE (2017)
Salt reduction strategies in processed meat products - A review
Elena S. Inguglia et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Solubilisation of myosin in a solution of low ionic strength L-histidine: Significance of the imidazole ring
Xing Chen et al.
FOOD CHEMISTRY (2016)
Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration
Da-cheng Kang et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Influence of vacuum application, acid addition and partial replacement of NaCl by KCl on the mass transfer during salting of beef cuts
M. Bampi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (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)
Impact of ingredient replacers on the physicochemical properties and sensory quality of reduced salt and fat black puddings
Susann Fellendorf et al.
MEAT SCIENCE (2016)
Genetics of Amino Acid Taste and Appetite
Alexander A. Bachmanov et al.
ADVANCES IN NUTRITION (2016)
The solubility and conformational characteristics of porcine myosin as affected by the presence of L-lysine and L-histidine
X. Y. Guo et al.
FOOD CHEMISTRY (2015)
Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein
Yungang Cao et al.
FOOD CHEMISTRY (2015)
Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl
Bibiana Alves dos Santos et al.
MEAT SCIENCE (2014)
Synergistic solubilization of porcine myosin in physiological salt solution by arginine
Eisuke Takai et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2013)
The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages
Brian D. Tobin et al.
MEAT SCIENCE (2013)
Salt reduction in slow fermented sausages affects the generation of aroma active compounds
Sara Corral et al.
MEAT SCIENCE (2013)
Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation
Xiufang Xia et al.
MEAT SCIENCE (2010)
Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles
Xiufang Xia et al.
MEAT SCIENCE (2009)
Fermented pork sausage fortified with commercial or hen eggshell calcium lactate
W Daengprok et al.
MEAT SCIENCE (2002)
Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat
CM Crehan et al.
MEAT SCIENCE (2000)