Effect of hydroxyl radicals on biochemical and functional characteristics of myofibrillar protein from large yellow croaker ( Pseudosciaena crocea )

Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses

(2019) Mario Estévez et al.   JOURNAL OF FOOD SCIENCE

Effect of hydroxyl-radical on the biochemical properties and structure of myofibrillar protein from Alaska pollock (Theragra chalcogramma)

(2019) Bhoke Marwa Nyaisaba et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Oxidative damage to food and human serum proteins: Radical-mediated oxidation vs. glyco-oxidation

(2018) Carolina Luna et al.   FOOD CHEMISTRY

Covalent modification of soy protein isolate by (−)-epigallocatechin-3-gallate: effects on structural and emulsifying properties

(2018) Fei Tao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Formation of allysine in β-lactoglobulin and myofibrillar proteins by glyoxal and methylglyoxal: Impact on water-holding capacity and in vitro digestibility

(2018) Carolina Luna et al.   FOOD CHEMISTRY

Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins

(2018) Minquan Xia et al.   FOOD RESEARCH INTERNATIONAL

Biochemical changes of Coregonus peled myofibrillar proteins isolates as affected by HRGS oxidation system

(2018) Xiaorong Deng et al.   JOURNAL OF FOOD BIOCHEMISTRY

Influence of modified atmosphere packaging on protein oxidation, calpain activation and desmin degradation of beef muscles

(2017) Qing-quan Fu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Dietary protein oxidation: A silent threat to human health?

(2016) M. Estévez et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of malondialdehyde-induced protein modification on water functionality and physicochemical state of fish myofibrillar protein gel

(2016) Lin Wang et al.   FOOD RESEARCH INTERNATIONAL

Changes in Protein Oxidation, Water-Holding Capacity, and Texture of Bighead Carp (Aristichthys Nobilis) Fillets Under Chilled and Partial Frozen Storage

(2016) Han Lu et al.   Journal of Aquatic Food Product Technology

Influence of Washing and Cold Storage on Lipid and Protein Oxidation in Catfish (Clarias lazera) Surimi

(2016) Peng Li et al.   Journal of Aquatic Food Product Technology

Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress

(2016) Lin Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

(2015) Yungang Cao et al.   FOOD CHEMISTRY

Protein Oxidation: Basic Principles and Implications for Meat Quality

(2013) Wangang Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Oxidative modification of a proline-rich gliadin peptide

(2013) Xin Huang et al.   FOOD CHEMISTRY

Changes in microbiological, physicochemical and muscle proteins of post mortem large yellow croaker (Pseudosciaena crocea)

(2013) Tingting Li et al.   FOOD CONTROL

Effect of oxidation on the emulsifying properties of soy protein isolate

(2013) Nannan Chen et al.   FOOD RESEARCH INTERNATIONAL

Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals

(2013) Feibai Zhou et al.   MEAT SCIENCE

Structural changes of the myofibrillar proteins in common carp (Cyprinus carpio) muscle exposed to a hydroxyl radical-generating system

(2013) Yanqing Li et al.   PROCESS BIOCHEMISTRY

Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins

(2012) Weizheng Sun et al.   Food and Bioprocess Technology

Proteomic evaluation of myofibrillar carbonylation in chilled fish mince and its inhibition by catechin

(2012) Manuel Pazos et al.   FOOD CHEMISTRY

Oxidation-Induced Unfolding Facilitates Myosin Cross-Linking in Myofibrillar Protein by Microbial Transglutaminase

(2012) Chunqiang Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oxidation of Myofibrillar Proteins and Impaired Functionality: Underlying Mechanisms of the Carbonylation Pathway

(2012) Mariana Utrera et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea)

(2011) Tingting Li et al.   FOOD CONTROL

Introduction of sulfhydryl groups and disulfide linkage to mungbean 8Sα globulin and effects on physicochemical and functional properties

(2011) Mary Ann O. Torio et al.   FOOD RESEARCH INTERNATIONAL

Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein–peanut oil emulsion composite gels

(2011) Mangang Wu et al.   MEAT SCIENCE

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods

(2010) Xiang Dong Sun et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Hydroxyl Radical and Ferryl-Generating Systems Promote Gel Network Formation of Myofibrillar Protein

(2010) Youling L. Xiong et al.   JOURNAL OF FOOD SCIENCE

Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation

(2010) Xiufang Xia et al.   MEAT SCIENCE

Theoretical aspects of water-holding in meat

(2010) E. Puolanne et al.   MEAT SCIENCE

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Oxidative modification of soy protein by peroxyl radicals

(2009) Wei Wu et al.   FOOD CHEMISTRY

Structural modification of soy protein by the lipid peroxidation product acrolein

(2009) Wei Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage

(2008) Sylvie Eymard et al.   FOOD CHEMISTRY

Variation in the Cross-Linking Pattern of Porcine Myofibrillar Protein Exposed to Three Oxidative Environments

(2008) Youling L. Xiong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions

(2008) Mario Estévez et al.   MEAT SCIENCE