相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Ultrasonic-assisted stewing enhances the aroma intensity of chicken broth: A perspective of the aroma-binding behavior of fat
Jun Qi et al.
FOOD CHEMISTRY (2023)
Molecular docking simulation combining with multi-spectroscopy techniques clarify how small molecule ligands bind to biomacromolecule: Myosin and aldehydes as a case study
Huan Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC
Huan Liu et al.
FOOD CHEMISTRY (2022)
Probing the interaction between selected furan derivatives and porcine myofibrillar proteins by spectroscopic and molecular docking approaches
Xiaoyu Yin et al.
FOOD CHEMISTRY (2022)
Improving the solubility of myofibrillar proteins in water by destroying and suppressing myosin molecular assembly via glycation
Ge Han et al.
FOOD CHEMISTRY (2022)
Improved water solubility of myofibrillar proteins by ultrasound combined with glycation: A study of myosin molecular behavior
Ge Han et al.
ULTRASONICS SONOCHEMISTRY (2022)
Effects of constant power microwave on the adsorption behaviour of myofibril protein to aldehyde flavour compounds
Zhong Han et al.
FOOD CHEMISTRY (2021)
De novo design of novel protease inhibitor candidates in the treatment of SARS-CoV-2 using deep learning, docking, and molecular dynamic simulations
Amir Hossein Arshia et al.
COMPUTERS IN BIOLOGY AND MEDICINE (2021)
Effect of deacetylated konjac glucomannan on heat-induced structural changes and flavor binding ability of fish myosin
Yongxia Xu et al.
FOOD CHEMISTRY (2021)
Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb
Huan Liu et al.
MEAT SCIENCE (2021)
New insight into the formation mechanism of 2-furfurylthiol in the glucose-cysteine reaction with ribose
Huan Liu et al.
FOOD RESEARCH INTERNATIONAL (2021)
Drug repurposing of triazoles against mucormycosis using molecular docking: A short communication
Susmit Mhatre et al.
COMPUTERS IN BIOLOGY AND MEDICINE (2021)
Key Aroma Compounds in Roasted White Koluda Goose
Robert Gasior et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine
Peipei Dou et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
High-intensity ultrasound improves the physical stability of myofibrillar protein emulsion at low ionic strength by destroying and suppressing myosin molecular assembly
Haotian Liu et al.
ULTRASONICS SONOCHEMISTRY (2021)
A study of the physicochemical properties of rabbit glycated myofibrillary protein with high solubility in low ionic strength medium
Shaobo Li et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Insights on the interaction of furfural derivatives with BSA and HTF by applying multi-spectroscopic and molecular docking approaches
Thais Meira Menezes et al.
JOURNAL OF MOLECULAR LIQUIDS (2020)
Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction
Huan Liu et al.
FOOD RESEARCH INTERNATIONAL (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)
The binding of key fishy off-flavor compounds to silver carp proteins: a thermodynamic analysis
Saiqi Gu et al.
RSC ADVANCES (2020)
Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments
Huan Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds
Hui Shen et al.
FOOD CHEMISTRY (2019)
Effect of ultrasound assisted heating on structure and antioxidant activity of whey protein peptide grafted with galactose
Lu Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Interactions of selected ketone flavours with porcine myofibrillar proteins: The role of molecular structure of flavour compounds
Hui Shen et al.
FOOD CHEMISTRY (2019)
Study on structural, rheological and foaming properties of ovalbumin by ultrasound-assisted glycation with xylose
Xing Fu et al.
ULTRASONICS SONOCHEMISTRY (2019)
Protein glycosylation: a promising way to modify the functional properties and extend the application in food system
Qing Zhang et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Structural changes of silver carp myosin glycated with Konjac oligo-glucomannan: Effects of deacetylation
Jianhua Liu et al.
FOOD HYDROCOLLOIDS (2019)
Application of ultrasound pretreatment and glycation in regulating the heat-induced amyloid-like aggregation of β-lactoglobulin
Di Zhao et al.
FOOD HYDROCOLLOIDS (2018)
Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms
Jun Qi et al.
FOOD HYDROCOLLOIDS (2018)
Effect of malondialdehyde modification on the binding of aroma compounds to soy protein isolates
Juan Wang et al.
FOOD RESEARCH INTERNATIONAL (2018)
Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers
Mengdie Fan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Effect of trypsin treatments on the structure and binding capacity of volatile compounds of myosin
Tong Lv et al.
FOOD CHEMISTRY (2017)
Effect of glycation and limited hydrolysis on interfacial and foaming properties of bovine β-lactoglobulin
Marta Corzo-Martinez et al.
FOOD HYDROCOLLOIDS (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)
Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding
Kun Wang et al.
FOOD HYDROCOLLOIDS (2015)
Improving the thermostability of β-lactoglobulin via glycation: The effect of sugar structures
Yingjia Chen et al.
FOOD RESEARCH INTERNATIONAL (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)
Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach
Kun Wang et al.
FOOD CHEMISTRY (2014)
Comparative studies on the physicochemical properties of peanut protein isolate-polysaccharide conjugates prepared by ultrasonic treatment or classical heating
Chen Li et al.
FOOD RESEARCH INTERNATIONAL (2014)
Binding of Aroma Compounds with Myofibrillar Proteins Modified by a Hydroxyl-Radical-Induced Oxidative System
Feibai Zhou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Glycation of Whey Protein To Provide Steric Hindrance against Thermal Aggregation
Gang Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Characteristics and functional properties of wheat germ protein glycated with saccharides through Maillard reaction
Li-Ya Niu et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
Origin of carbons in sulfur-containing aroma compounds from the Maillard reaction of xylose, cysteine and thiamine
Christoph Cerny
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Binding of aroma compounds by isolated myofibrillar proteins: Effect of protein concentration and conformation
Maria Perez-Juan et al.
FOOD CHEMISTRY (2007)
Technical note:: A simplified procedure for myofibril hydrophobicity determination
Ilham Chelh et al.
MEAT SCIENCE (2006)
Interactions of milk proteins and volatile flavor compounds: Implications in the development of protein foods
Janina Kuhn et al.
JOURNAL OF FOOD SCIENCE (2006)
Effect of hydrolysis of casein by plasmin on the heat stability of milk
A Crudden et al.
INTERNATIONAL DAIRY JOURNAL (2005)
Interaction of flavonoids with bovine serum albumin: A fluorescence quenching study
A Papadopoulou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)