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References from Evaluation of high-pressure homogenization modified quinoa protein on water distribution, gel and rheology properties of chicken breast batters. Local targets link to admitted publications; unresolved targets remain external evidence.
Ultrasound-assisted processing: Science, technology and challenges for the plant-based protein industry
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The mechanism of high pressure-induced gels of rabbit myosin
10.1016/j.ifset.2012.04.005 · 2012 · External reference
Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel
10.1016/j.foodchem.2022.133456 · 2022 · External reference
Relevant factors in strategies for fat reduction in meat products
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Quinoa protein: Composition, structure and functional properties
10.1016/j.foodchem.2019.125161 · 2019 · External reference
Modified pea protein coupled with transglutaminase reduces phosphate usage in low salt myofibrillar gel
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Effects of nonthermal food processing technologies on food allergens: A review of recent research advances
10.1016/j.tifs.2018.01.007 · 2018 · External reference
Effect of high pressure homogenization-modified soy 11S globulin on the gel and rheological properties of pork myofibrillar protein
10.3390/foods12040810 · 2023 · External reference
Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powder
10.1016/j.meatsci.2022.108750 · 2022 · External reference
Mechanism for improving acid-induced hazelnut protein gels through high-pressure homogenization: Effect on structural, rheological and gelling properties
10.3390/foods14183273 · 2025 · External reference
Enhancing pork meat batter with curdlan gum-guar gum composite microgels: Impact of fat replacer on gel properties, water distribution, and sensory perception
10.1016/j.foodchem.2024.142706 · 2025 · External reference
Influence of interactions between drawing soy protein and myofibrillar proteins on gel properties
10.3390/foods14061064 · 2025 · External reference
Effect of cellulose-rich fibres on faba bean protein gels is determined by the gel microstructure
10.1016/j.foodhyd.2024.110295 · 2024 · External reference
Effects of high pressure homogenization on the solubility, foaming, and gel properties of soy 11S globulin
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Effect of red bean protein isolate and salt levels on pork myofibrillar protein gels mediated by microbial transglutaminase
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Effect of chickpea (Cicer arietinum L.) protein isolate on the heat-induced gelation properties of pork myofibrillar protein
10.1002/jsfa.10833 · 2021 · External reference
Effect of plant protein mixtures on the microstructure and rheological properties of myofibrillar protein gel derived from red sea bream (Pagrosomus major)
10.1016/j.foodhyd.2019.05.043 · 2019 · External reference
Structural and gel textural properties of soy protein isolate when subjected to extreme acid pH-shifting and mild heating processes
10.1021/acs.jafc.5b01331 · 2015 · External reference
Effects of direct current magnetic field co-treated with stirring on gel properties of chicken batter: Hydration and textural properties
10.1016/j.jfoodeng.2022.111279 · 2023 · External reference
Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters
10.1111/jtxs.12746 · 2023 · External reference
Effect of soybean protein isolate and egg white mixture on gelation of chicken myofibrillar proteins under salt/−free conditions
10.1016/j.lwt.2021.111871 · 2021 · External reference
Effects of high-pressure homogenization modified chickpea protein addition on the gel properties of minced chicken
10.1016/j.lwt.2025.118208 · 2025 · External reference
Thermal stability and gel quality of myofibrillar protein as affected by soy protein isolates subjected to an acidic pH and mild heating
10.1016/j.foodchem.2017.09.055 · 2018 · External reference
Effect of gellan incorporation on gel properties of bigeye snapper surimi
10.1016/j.foodhyd.2017.11.016 · 2018 · External reference
Effect of white striping on chemical composition and nutritional value of chicken breast meat
10.4081/ijas.2014.3138 · 2014 · External reference
Synergistic effects of microbial transglutaminase and apple pectin on the gelation properties of pea protein isolate and its application to probiotic encapsulation
10.1016/j.foodchem.2023.138232 · 2024 · External reference
Modifying structural and techno-functional properties of quinoa proteins through extraction techniques and modification methods
10.1016/j.tifs.2023.104285 · 2024 · External reference
Radio frequency heating improves water retention of pork myofibrillar protein gel: An analysis from water distribution and structure
10.1016/j.foodchem.2021.129265 · 2021 · External reference
Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field
10.1016/j.foodchem.2020.126728 · 2020 · External reference
Effect of chickpea protein modified with combined heating and high-pressure homogenization on enhancing the gelation of reduced phosphate myofibrillar protein
2025 · External reference
Effects of high-pressure-modified soy 11S globulin on the gel properties and water-holding capacity of pork batter
10.1111/ijfs.15607 · 2022 · External reference
Effect of pH on the interaction of volatile compounds with the myofibrillar proteins of duck meat
10.3382/ps/pew413 · 2017 · External reference
Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels
10.1016/j.foodhyd.2021.107350 · 2022 · External reference
Study on the mechanism of soy protein isolate to improve quality of reduced-salt surimi gel: Focus on gel quality, protein structure, and in vitro digestibility
2023 · External reference
High-moisture extrusion of mixed proteins from soy and surimi: Effect of protein gelling properties on the product quality
10.3390/foods11101397 · 2022 · External reference
Effect of low-frequency alternating magnetic field on the rheological properties, water distribution and microstructure of low-salt pork batters
10.1016/j.lwt.2022.113164 · 2022 · External reference
Modification of reduced-sodium carp myofibrillar protein by a combined strategy with ultrasound and MgCl2 treatment: Physicochemical, structural and functional properties
10.1016/j.ultsonch.2025.107563 · 2025 · External reference
Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein
10.1016/j.foodchem.2024.139902 · 2024 · External reference
Physicochemical, conformational and functional changes of quinoa protein affected by high-pressure homogenization
10.1016/j.lwt.2022.114343 · 2023 · External reference
Gelation of chicken batters during heating under high pressure
10.1016/j.ifset.2021.102848 · 2021 · External reference
