Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy

Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl2: physicochemical and molecular modification perspectives

(2020) Yu Wang et al.   FOOD CHEMISTRY

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

(2020) Yungang Cao 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

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

(2019) Hongwei Cao et al.   FOOD CHEMISTRY

Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat

(2019) Karthikeyan P. Thangavelu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Site-specific incorporation of sodium tripolyphosphate into myofibrillar protein from mantis shrimp (Oratosquilla oratoria) promotes protein crosslinking and gel network formation

(2019) Jinyu Chen et al.   FOOD CHEMISTRY

Thermal stability and gel quality of myofibrillar protein as affected by soy protein isolates subjected to an acidic pH and mild heating

(2018) Haili Niu et al.   FOOD CHEMISTRY

Effect of different stunning methods on antioxidant status, in vivo myofibrillar protein oxidation, and the susceptibility to oxidation of silver carp ( Hypophthalmichthys molitrix ) fillets during 72 h postmortem

(2018) Longteng Zhang et al.   FOOD CHEMISTRY

Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lecithin at various ionic strengths

(2018) Wenyin Xia et al.   FOOD HYDROCOLLOIDS

Application of atomic force microscopy in microscopic analysis of polysaccharide

(2018) Junqiao Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of phosphates on gelling characteristics and water mobility of myofibrillar protein from grass carp (Ctenopharyngodon idellus)

(2018) Jingjing Huang et al.   FOOD CHEMISTRY

Nanoimaging of food proteins by atomic force microscopy. Part II: Application for food proteins from different sources

(2018) Cuiping Shi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Combination of high pressure and heat on the gelation of chicken myofibrillar proteins

(2018) Haibo Zheng et al.   Innovative Food Science & Emerging Technologies

Effects of sodium tripolyphosphate modification on the structural, functional, and rheological properties of rice glutelin

(2018) Ya-Ru Wang 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

Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water

(2016) Xing Chen et al.   Innovative Food Science & Emerging Technologies

Meat nutritional composition and nutritive role in the human diet

(2012) Paula Manuela de Castro Cardoso Pereira et al.   MEAT SCIENCE

NIH Image to ImageJ: 25 years of image analysis

(2012) Caroline A Schneider et al.   NATURE METHODS