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Modification of low-salt myofibrillar protein using combined ultrasound pre-treatment and konjac glucomannan for improving gelling properties: intermolecular interaction and filling effect
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Modification of myofibrillar protein via glycation: physicochemical characterization, rheological behavior and solubility property
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Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents
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Role of partial replacement of NaCl by KCl combined with other components on structure and gel properties of porcine myofibrillar protein
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Urinary sodium excretion, blood pressure, cardiovascular disease, and mortality: a community-level prospective epidemiological cohort study
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Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review
10.5187/jast.2021.e74 · 2021
Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl2: physicochemical and molecular modification perspectives
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The effect of salt reduction on the microbial community structure and quality characteristics of sliced roast beef and turkey breast
10.1016/j.lwt.2017.12.067 · 2018
Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein
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Effects of soybean protein isolate on protein structure, batter rheology, and water migration in emulsified sausag
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Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein
10.1016/j.foodchem.2006.03.028 · 2007
Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork patties
10.1016/j.lwt.2014.02.044 · 2014
Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages
10.1016/s0309-1740(00)00038-3 · 2000
Protein oxidation at different salt concentrations affects the cross-linking and gelation of pork myofibrillar protein catalyzed by microbial transglutaminase
10.1111/1750-3841.12138 · 2013
Effect of hydroxyl radical-induced oxidation on the structure and heat-induced gel properties of ovalbumin
10.1111/jfpp.13626 · 2018
Proanthocyanidin B2 and transglutaminase synergistically improves gel properties of oxidized myofibrillar proteins
10.1016/j.foodchem.2022.133262 · 2022
Effects of regenerated cellulose fiber on the characteristics of myofibrillar protein gels
10.1016/j.carbpol.2019.01.042 · 2019
Effects of grape seed proanthocyanidin on the conformation and functional properties of lamb myofibrillar protein under hydroxyl radical-induced oxidative stress
10.1016/j.lwt.2025.117625 · 2025
Double emulsion derived from kafirin nanoparticles stabilized Pickering emulsion: fabrication, microstructure, stability and in vitro digestion profile
10.1016/j.foodhyd.2016.08.014 · 2017
Dextran conjugation improves the structural and functional properties of heat-treated protein isolate from Cinnamomum camphora seed kernel
10.3390/foods11193066 · 2022
Binding of selected aroma compounds to myofibrillar protein, sarcoplasmic protein, and collagen during thermal treatment: role of conformational changes and degradation of proteins
10.1021/acs.jafc.3c02618 · 2023
Effects of pH on self-assembly of silver carp myosin at low temperature
10.1016/j.fbio.2019.100420 · 2019
Combined effect of CaCl2 and high pressure processing on the solubility of chicken breast myofibrillar proteins under sodium-reduced conditions
10.1016/j.foodchem.2018.06.107 · 2018
Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: protein structure and intermolecular interactions
10.1016/j.foodhyd.2025.111215 · 2025
Insight into the interaction mechanism between mulberry polyphenols and β-lactoglobulin
10.1016/j.foodhyd.2023.109522 · 2024
Effect of infrared final cooking on some physico-chemical and engineering properties of partially fried chicken nugget
10.1016/j.ifset.2018.01.004 · 2018
Carotenoid content of fruits and vegetables: an evaluation of analytic data
10.1016/0002-8223(93)91553-3 · 1993
Rheological properties, gelling behavior and texture characteristics of polysaccharide from Enteromorpha prolifera
10.1016/j.carbpol.2015.10.030 · 2016
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
Partial substitution of NaCl with chloride salt mixtures: impact on oxidative characteristics of meat myofibrillar protein and their rheological properties
10.1016/j.foodhyd.2019.05.003 · 2019
Novel lipid materials based on gelling procedures as fat analogues in the development of healthier meat products
10.1016/j.cofs.2020.12.010 · 2021
Protein-glutaminase-mediated functional modification of fish myofibrillar protein and its gelation mechanism
10.1016/j.lwt.2025.117782 · 2025
Effect of micro- and nano-starch on the gel properties, microstructure and water mobility of myofibrillar protein from grass carp
10.1016/j.foodchem.2021.130579 · 2022
Development of a food packaging antibacterial hydrogel based on gelatin, chitosan, and 3-phenyllactic acid for the shelf-life extension of chilled chicken
10.1016/j.foodhyd.2022.107546 · 2022
Effect of carboxymethyl konjac glucomannan on the gel properties of silver carp surimi: a study on the regulatory mechanism of substitution degree
10.3390/foods14152715 · 2025
Effects of high pressure modification on conformation and gelation properties of myofibrillar protein
10.1016/j.foodchem.2016.09.040 · 2017
Underlying the mechanisms of incorporation of κ-carrageenan on the formation of low-salt myofibrillar protein gels during heating process: perspective on the dynamic changes of protein structures and molecular interactions
10.1016/j.foodhyd.2024.110205 · 2024
Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: the effect of hydrophobic interactions
10.1016/j.foodchem.2020.128274 · 2021
Effect of microbial transglutaminase treatment on the techno-functional properties of mung bean protein isolate
10.3390/foods12101998 · 2023
