Myosin affects the structure and volatile flavour compounds binding of G‐actin in grass carp

The effects of edible chitosan-based coatings on flavor quality of raw grass carp ( Ctenopharyngodon idellus ) fillets during refrigerated storage

(2018) Dawei Yu et al.   FOOD CHEMISTRY

The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle

(2018) Jin-Xuan Cao et al.   FOOD CHEMISTRY

Dietary nucleotides supplementation affect the physicochemical properties, amino acid and fatty acid constituents, apoptosis and antioxidant mechanisms in grass carp (Ctenopharyngodon idellus) muscle

(2018) Huai-Mao Tie et al.   AQUACULTURE

Postmortem changes in actomyosin dissociation, myofibril fragmentation and endogenous enzyme activities of grass carp (Ctenopharyngodon idellus) muscle

(2016) Daoying Wang et al.   FOOD CHEMISTRY

Chicken collagen hydrolysate cryoprotection of natural actomyosin: Mechanism studies during freeze-thaw cycles and simulated digestion

(2016) Lihui Du et al.   FOOD CHEMISTRY

Application of two-dimensional infrared spectroscopy to benchmark models for the amide I band of proteins

(2015) Anna S. Bondarenko et al.   JOURNAL OF CHEMICAL PHYSICS

Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach

(2014) Kun Wang et al.   FOOD CHEMISTRY

Activation of caspase-3 and its correlation with shear force in bovine skeletal muscles during postmortem conditioning1

(2013) J.-X. Cao et al.   JOURNAL OF ANIMAL SCIENCE

Aggregation and structural changes of silver carp actomyosin as affected by mild acidification with d-gluconic acid δ-lactone

(2012) Yanshun Xu 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

Structural Evaluation of Myofibrillar Proteins during Processing of Cantonese Sausage by Raman Spectroscopy

(2011) Weizheng Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Role of secondary structures in the gelation of porcine myosin at different pH values

(2008) Ru Liu et al.   MEAT SCIENCE

Effect of pork meat proteins on the binding of volatile compounds

(2007) María Pérez-Juan et al.   FOOD CHEMISTRY