Research graph
References from Staged structural changes of fermented chicken breast myofibrillar protein: Conformational unfolding and aggregation. Local targets link to admitted publications; unresolved targets remain external evidence.
Bio-preservation of meat and fermented meat products by lactic acid bacteria strains and their antibacterial metabolites
10.3390/su151310154 · 2023 · External reference
Optimizing gelation properties of mixed meat myofibrillar proteins: Investigating the effects of different proportions of beef, pork and chicken on physicochemical, structural and gelation properties
10.1002/jsfa.13812 · 2025 · External reference
Influence of dietary resveratrol supplementation on integrity and colloidal characteristics of myofibrillar proteins in broiler chicken breast meat
10.1016/j.foodchem.2024.141771 · 2025 · External reference
The changes occurring in proteins during processing and storage of fermented meat products and their regulation by lactic acid bacteria
10.3390/foods11162427 · 2022 · External reference
Differential regulation of physicochemical properties and myofibrillar protein degradation of yak meat by interactions between reactive oxygen species and reactive nitrogen species during postmortem aging
10.1002/jsfa.13886 · 2025 · External reference
Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss: A review
10.1016/j.meatsci.2022.108841 · 2022 · External reference
Effects of in vitro oxidation on myofibrillar protein charge, aggregation, and structural characteristics
10.1016/j.foodchem.2020.127396 · 2020 · External reference
Analysis of structural composition and antioxidant activity of traditional fermented sour meat peptides
10.1016/j.foodchem.2024.140697 · 2024 · External reference
Metabolomics and biochemical insights on the regulation of aging-related gut inflammation by sour meat peptides
10.1016/j.fbio.2025.108176 · 2026 · External reference
A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety
10.1080/10408398.2021.1929059 · 2023 · External reference
Ultrasound-driven modulation of myofibrillar protein conformation promotes salt uptake and taste enhancement in marinated chicken breast
10.1016/j.fochx.2025.102864 · 2025 · External reference
Effect of pH on oxidation and hydrolysis of myofibrillar protein and the ability to bind heptanal
10.1016/j.foodres.2025.116841 · 2025 · External reference
Effects of chlorine dioxide oxidation on the structure and gel functionality of crayfish myofibrillar protein
10.1016/j.foodchem.2025.146976 · 2025 · External reference
Structural and morphological optimization of low-salt myofibrillar proteins aggregates by ultrasound treatment: Modulation of thermal aggregation behavior
10.1016/j.foodchem.2025.146503 · 2025 · External reference
Effects of different ultrasound power on physicochemical property and functional performance of chicken actomyosin
10.1016/j.ijbiomac.2018.02.039 · 2018 · External reference
Effects of different NaCl concentrations on self-assembly of silver carp myosin
10.1016/j.fbio.2018.05.002 · 2018 · External reference
L-arginine and l-lysine improve the uniformity and physicochemical properties of pale, soft, and exudative-like myofibrillar proteins gel by inhibiting their dynamic thermal aggregation behaviors
10.1016/j.foodchem.2026.149350 · 2026 · External reference
The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages
10.1016/j.meatsci.2016.06.012 · 2016 · External reference
Effects of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 on proteolytic changes and bioactivities (antioxidant and antihypertensive activities) in fermented pork sausage
10.1016/j.lwt.2020.109985 · 2020 · External reference
Insights into the mechanism of extracellular proteases from Penicillium on myofibrillar protein hydrolysis and volatile compound evolutions
10.1016/j.foodres.2023.113774 · 2024 · External reference
Protein carbonyls in meat systems: A review
10.1016/j.meatsci.2011.04.025 · 2011 · External reference
Protein oxidation: Basic principles and implications for meat quality
10.1080/10408398.2011.577540 · 2013 · External reference
Elucidating the degradation mechanism of beef myofibrillar proteins under hydroxyl radical oxidation through the lens of cysteine oxidation modifications
10.1016/j.fochx.2024.102146 · 2025 · External reference
Effects of acidic and alkaline pH-shifting on structural and digestion characteristics of myofibrillar proteins of beef muscles
10.1016/j.foodchem.2025.146643 · 2025 · External reference
Functional and bioactive properties of Larimichthys polyactis protein hydrolysates as influenced by plasma functionalized water-ultrasound hybrid treatments and enzyme types
10.1016/j.ultsonch.2022.106023 · 2022 · External reference
Temperature dependent 2nd derivative absorbance spectroscopy of aromatic amino acids as a probe of protein dynamics
10.1002/pro.264 · 2009 · External reference
Principles and applications of spectroscopic techniques for evaluating food protein conformational changes: A review
10.1016/j.tifs.2017.06.015 · 2017 · External reference
The temporal evolution mechanism of structure and function of oxidized soy protein aggregates
10.1016/j.fochx.2022.100382 · 2022 · External reference
Raman spectroscopy for monitoring protein structure in muscle food systems
10.1080/10408390701537385 · 2008 · External reference
Distinct β-sheet structure in protein aggregates determined by ATR–FTIR spectroscopy
10.1021/bi400625v · 2013 · External reference
Effects of non-covalent interaction of myofibrillar protein and 6-gingerol on structure and gel properties
10.1016/j.lwt.2025.118890 · 2026 · External reference
Rheological enhancement of pork myofibrillar protein–lipid emulsion composite gels via glucose oxidase oxidation/transglutaminase cross-linking pathway
10.1021/acs.jafc.7b03007 · 2017 · External reference
Effects of hydrodynamic cavitation on physicochemical structure and emulsifying properties of tilapia (Oreochromis niloticus) myofibrillar protein
10.3389/fnut.2023.1116100 · 2023 · External reference
Animal and plant protein oxidation: chemical and functional property significance
10.3390/foods10010040 · 2021 · External reference
The effects of yeast fermentation on taste substance evolution and sensory development of dry-cured ham: The insights of peptidomics and metabolomics
10.1016/j.fochx.2025.103073 · 2025 · External reference
Regulating the gel structure and digestive function of myofibrillar protein: The distinct roles of pre-hydrated curdlan and β-glucan
10.1016/j.foodchem.2025.144981 · 2025 · External reference
