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Privacy-aware community infrastructureMiaoyun Li, Jong-Hoon Lee, Zhengwei Yang, Yongguang Xie, Yaodi Zhu
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Bio-preservation of meat and fermented meat products by lactic acid bacteria strains and their antibacterial metabolites
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Effects of in vitro oxidation on myofibrillar protein charge, aggregation, and structural characteristics
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Analysis of structural composition and antioxidant activity of traditional fermented sour meat peptides
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Metabolomics and biochemical insights on the regulation of aging-related gut inflammation by sour meat peptides
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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
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Ultrasound-driven modulation of myofibrillar protein conformation promotes salt uptake and taste enhancement in marinated chicken breast
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Effect of pH on oxidation and hydrolysis of myofibrillar protein and the ability to bind heptanal
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Effects of chlorine dioxide oxidation on the structure and gel functionality of crayfish myofibrillar protein
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Structural and morphological optimization of low-salt myofibrillar proteins aggregates by ultrasound treatment: Modulation of thermal aggregation behavior
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Effects of different ultrasound power on physicochemical property and functional performance of chicken actomyosin
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Effects of different NaCl concentrations on self-assembly of silver carp myosin
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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
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The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages
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Effects of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 on proteolytic changes and bioactivities (antioxidant and antihypertensive activities) in fermented pork sausage
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Insights into the mechanism of extracellular proteases from Penicillium on myofibrillar protein hydrolysis and volatile compound evolutions
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Protein carbonyls in meat systems: A review
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Protein oxidation: Basic principles and implications for meat quality
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Elucidating the degradation mechanism of beef myofibrillar proteins under hydroxyl radical oxidation through the lens of cysteine oxidation modifications
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Temperature dependent 2nd derivative absorbance spectroscopy of aromatic amino acids as a probe of protein dynamics
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Principles and applications of spectroscopic techniques for evaluating food protein conformational changes: A review
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The temporal evolution mechanism of structure and function of oxidized soy protein aggregates
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Raman spectroscopy for monitoring protein structure in muscle food systems
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Distinct β-sheet structure in protein aggregates determined by ATR–FTIR spectroscopy
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Effects of non-covalent interaction of myofibrillar protein and 6-gingerol on structure and gel properties
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Rheological enhancement of pork myofibrillar protein–lipid emulsion composite gels via glucose oxidase oxidation/transglutaminase cross-linking pathway
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Effects of hydrodynamic cavitation on physicochemical structure and emulsifying properties of tilapia (Oreochromis niloticus) myofibrillar protein
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Animal and plant protein oxidation: chemical and functional property significance
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The effects of yeast fermentation on taste substance evolution and sensory development of dry-cured ham: The insights of peptidomics and metabolomics
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Regulating the gel structure and digestive function of myofibrillar protein: The distinct roles of pre-hydrated curdlan and β-glucan
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