Effect of multi-frequency ultrasound thawing on the structure and rheological properties of myofibrillar proteins from small yellow croaker

A dynamic energy budget model for small yellow croaker Larimichthys polyactis: Parameterisation and application in its main geographic distribution waters

(2020) Jeffrey S. Ren et al.   ECOLOGICAL MODELLING

Macromolecular behavior, structural characteristics and rheological properties of alkali-neutralization curdlan at different concentrations

(2020) Jing-Kun Yan et al.   FOOD HYDROCOLLOIDS

Solubilization and stable dispersion of myofibrillar proteins in water through the destruction and inhibition of the assembly of filaments using high-intensity ultrasound

(2020) Haotian Liu et al.   ULTRASONICS SONOCHEMISTRY

Effects of ultrasound-assisted freezing at different power levels on the structure and thermal stability of common carp (Cyprinus carpio) proteins

(2019) Qinxiu Sun et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound-assisted thawing of mango pulp: Effect on thawing rate, sensory, and nutritional properties

(2019) Yi Liu et al.   FOOD CHEMISTRY

Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)

(2019) Luyun Cai et al.   ULTRASONICS SONOCHEMISTRY

Post-thawing metabolite profile and amino acid oxidation of thawed pork tenderloin by HVEF-A short communication

(2019) Guoliang Jia et al.   FOOD CHEMISTRY

Effect of ultrasonic intensity on the conformational changes in citrus pectin under ultrasonic processing

(2019) Wen-Yi Qiu et al.   FOOD CHEMISTRY

Application of high-pressure homogenization for improving the physicochemical, functional and rheological properties of myofibrillar protein

(2019) Xiaojie Shi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Preparation, characterization, rheological and antioxidant properties of ferulic acid-grafted curdlan conjugates

(2019) Wu-Dan Cai et al.   FOOD CHEMISTRY

Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream ( Pagrus Major ) fillets

(2018) Minjie Cao et al.   FOOD CHEMISTRY

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

(2018) Xing Chen et al.   FOOD HYDROCOLLOIDS

Ultrasound or microwave vacuum thawing of red seabream ( Pagrus major ) fillets

(2018) Luyun Cai et al.   ULTRASONICS SONOCHEMISTRY

Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods

(2018) Fangfei Li et al.   MEAT SCIENCE

The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage

(2018) Qinxiu Sun et al.   ULTRASONICS SONOCHEMISTRY

The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid

(2018) Liurong Huang et al.   FOOD CHEMISTRY

Physicochemical properties and microstructure of fish myofibrillar protein-lipid composite gels: Effects of fat type and concentration

(2018) Xuxia Zhou et al.   FOOD HYDROCOLLOIDS

Effects of high-voltage electrostatic field treatment on the thawing rate and post-thawing quality of frozen rabbit meat

(2017) Guoliang Jia et al.   Innovative Food Science & Emerging Technologies

Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles

(2017) Mingcheng Zhang et al.   MEAT SCIENCE

Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel

(2017) Ziye Zhang et al.   ULTRASONICS SONOCHEMISTRY

Effects of pulsed ultrasound on rheological and structural properties of chicken myofibrillar protein

(2017) Jing-yu Wang et al.   ULTRASONICS SONOCHEMISTRY

Elucidation of the mechanisms of action of Bacteriophage K/nano-emulsion formulations against S. aureus via measurement of particle size and zeta potential

(2016) Patricia Perez Esteban et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage

(2015) Li Huang et al.   FOOD CHEMISTRY

Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

(2015) Yungang Cao et al.   FOOD CHEMISTRY

Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat

(2014) Ke Li et al.   Food and Bioprocess Technology

Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel

(2014) Ying-Ying Zhao et al.   FOOD RESEARCH INTERNATIONAL

Effects of ultrasound treatments on quality of grapefruit juice

(2013) Rana Muhammad Aadil et al.   FOOD CHEMISTRY

The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate

(2013) Hao Hu et al.   FOOD HYDROCOLLOIDS

Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins

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

Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase

(2012) Jiang Jiang et al.   MEAT SCIENCE

Changes in Physicochemical Properties of Bighead Carp (Aristichthys mobilis) Actomyosin by Thermal Treatment

(2011) Juan You et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES