Binding of aldehydes to myofibrillar proteins as affected by two‐step heat treatments

Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins

(2019) Yongxia Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds

(2019) Hui Shen et al.   FOOD CHEMISTRY

Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment

(2019) Xidong Jiao et al.   FOOD HYDROCOLLOIDS

Effects of l-arginine and l-histidine on heat-induced aggregation of fish myosin: Bighead carp (Aristichthys nobilis)

(2019) Ruichang Gao et al.   FOOD CHEMISTRY

Importance of salt and temperature in myosin polymerization during surimi gelation

(2018) Ruth Núñez-Flores et al.   FOOD CHEMISTRY

Effects of vacuum chopping on physicochemical and gelation properties of myofibrillar proteins from silver carp ( Hypophthalmichthys molitrix )

(2018) Yaolan Ma et al.   FOOD CHEMISTRY

Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms

(2018) Jun Qi et al.   FOOD HYDROCOLLOIDS

Flavour binding mechanism between a typical meat flavour compound (nonanal) and porcine myofibrillar proteins with consideration of conformational changes

(2018) Yurui Han et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of microwave combined with conduction heating on surimi quality and morphology

(2018) Hongwei Cao et al.   JOURNAL OF FOOD ENGINEERING

The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham

(2018) Chang-Yu Zhou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Analysis of protein structure changes and quality regulation of surimi during gelation based on infrared spectroscopy and microscopic imaging

(2018) Wei Wei et al.   Scientific Reports

Effects of thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) surimi during cold storage

(2017) Lijun Sun et al.   FOOD CHEMISTRY

Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system

(2017) Han Lu et al.   FOOD CHEMISTRY

FT-IR and Raman spectroscopies determine structural changes of tilapia fish protein isolate and surimi under different comminution conditions

(2017) Yuka Kobayashi et al.   FOOD CHEMISTRY

Effect of trypsin treatments on the structure and binding capacity of volatile compounds of myosin

(2017) Tong Lv et al.   FOOD CHEMISTRY

Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation

(2017) Kai-Qiang Wang et al.   FOOD CHEMISTRY

Potential Contribution of Fish Feed and Phytoplankton to the Content of Volatile Terpenes in Cultured Pangasius (Pangasianodon hypophthalmus) and Tilapia (Oreochromis niloticus)

(2017) Raju Podduturi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella )

(2017) Xiaowei Lou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of heat treatment at two temperatures on the myosin cluster of bighead carp for gel formation

(2017) Li Yuan et al.   CyTA-Journal of Food

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

(2016) Xuxia Zhou et al.   FOOD CHEMISTRY

Modification of interactions between selected volatile flavour compounds and salt-extracted pea protein isolates using chemical and enzymatic approaches

(2016) Kun Wang et al.   FOOD HYDROCOLLOIDS

Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

(2015) Yungang Cao et al.   FOOD CHEMISTRY

Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding

(2015) Kun Wang et al.   FOOD HYDROCOLLOIDS

Binding of Aroma Compounds with Myofibrillar Proteins Modified by a Hydroxyl-Radical-Induced Oxidative System

(2014) Feibai Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in lipids and fishy odour development in skin from Nile tilapia (Oreochromis niloticus) stored in ice

(2013) Thanasak Sae-leaw et al.   FOOD CHEMISTRY

Effect of frozen storage on thermal stability of sarcoplasmic protein and myofibrillar protein from common carp (Cyprinus carpio) muscle

(2013) Hang Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Fish Proteins as Targets of Ferrous-Catalyzed Oxidation: Identification of Protein Carbonyls by Fluorescent Labeling on Two-Dimensional Gels and MALDI-TOF/TOF Mass Spectrometry

(2011) Manuel Pazos et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Conformational changes and dynamic rheological properties of fish sarcoplasmic proteins treated at various pHs

(2010) Panchaporn Tadpitchayangkoon et al.   FOOD CHEMISTRY

Thermal properties and heat-induced aggregation of natural actomyosin extracted from goatfish (Mulloidichthys martinicus) muscle as influenced by iced storage

(2009) Suthasinee Yarnpakdee et al.   FOOD HYDROCOLLOIDS

Raman Spectroscopy for Monitoring Protein Structure in Muscle Food Systems

(2008) Ana M. Herrero   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Binding of Flavor Compounds and Whey Protein Isolate as Affected by Heat and High Pressure Treatments

(2008) Janina Kühn et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Surface hydrophobicity and functional properties of myofibrillar proteins of mantle from frozen-stored squid (Illex argentinus) caught either jigging machine or trawling

(2007) Lorena A. Mignino et al.   LWT-FOOD SCIENCE AND TECHNOLOGY