Effect of MTGase on silver carp myofibrillar protein gelation behavior after peroxidation induced by peroxyl radicals

Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein

(2020) Yungang Cao et al.   FOOD HYDROCOLLOIDS

(-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress

(2019) Yuanqi Lv et al.   FOOD CHEMISTRY

Catalytic effect of transglutaminase mediated by myofibrillar protein crosslinking under microwave irradiation

(2019) Hongwei Cao et al.   FOOD CHEMISTRY

Mate extract is superior to green tea extract in the protection against chicken meat protein thiol oxidation

(2019) Sisse Jongberg et al.   FOOD CHEMISTRY

The beneficial effects of rutin on myofibrillar protein gel properties and related changes in protein conformation

(2019) Na Jia et al.   FOOD CHEMISTRY

Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations

(2018) Shuangxi Wang et al.   FOOD CHEMISTRY

Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp ( Hypophthalmichthys molitrix )

(2018) Yueqi An et al.   FOOD CHEMISTRY

Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating

(2018) Xing Chen et al.   FOOD HYDROCOLLOIDS

Effect of oxidative modification on structural and foaming properties of egg white protein

(2018) Xiang Duan et al.   FOOD HYDROCOLLOIDS

Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi

(2018) Huimin Zhang et al.   FOOD HYDROCOLLOIDS

Structural changes of 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH) treated shrimp tropomyosin decrease allergenicity

(2018) Liangtao Lv 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

Rheological Enhancement of Pork Myofibrillar Protein–Lipid Emulsion Composite Gels via Glucose Oxidase Oxidation/Transglutaminase Cross-Linking Pathway

(2017) Xu Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical interactions and gel properties of black carp actomyosin affected by MTGase and their relationships

(2016) Dan Jia et al.   FOOD CHEMISTRY

Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion

(2016) Yungang Cao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cross-Linking Activity of Ethanolic Coconut Husk Extract Toward Sardine (Sardinella albella) Muscle Proteins

(2016) Natchaphol Buamard et al.   JOURNAL OF FOOD BIOCHEMISTRY

Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress

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

Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase

(2015) Yaqin Hu et al.   FOOD CHEMISTRY

Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

(2015) Yungang Cao et al.   FOOD CHEMISTRY

Potential Biomarker of Myofibrillar Protein Oxidation in Raw and Cooked Ham: 3-Nitrotyrosine Formed by Nitrosation

(2015) Xianchao Feng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Disruption of secondary structure by oxidative stress alters the cross-linking pattern of myosin by microbial transglutaminase

(2015) Chunqiang Li et al.   MEAT SCIENCE

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

(2013) Feibai Zhou et al.   MEAT SCIENCE

Impact of microbial transglutaminase on gelling properties of Indian mackerel fish protein isolates

(2012) Sochaya Chanarat et al.   FOOD CHEMISTRY

Role of emulsifier layer, antioxidants and radical initiators in the oxidation of olive oil-in-water emulsions

(2012) Monica Mosca et al.   FOOD RESEARCH INTERNATIONAL

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

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

Enzymatically Cross-Linked Tilapia Gelatin Hydrogels: Physical, Chemical, and Hybrid Networks

(2011) Franziska Bode et al.   BIOMACROMOLECULES

Raman spectroscopic study of the effects of microbial transglutaminase on heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristics

(2011) Hongye Chen et al.   FOOD RESEARCH INTERNATIONAL

Oxidative modification of soy protein by peroxyl radicals

(2009) Wei Wu 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