Effects of radio frequency heating on water distribution and structural properties of grass carp myofibrillar protein gel

Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field

(2020) Xian Wang et al.   FOOD CHEMISTRY

Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating

(2020) Limei Wang et al.   FOOD HYDROCOLLOIDS

Water distribution and textual properties of heat-induced pork myofibrillar protein gel as affected by sarcoplasmic protein

(2019) Minquan Xia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A developed subunit vaccine based on fiber protein VP56 of grass carp reovirus providing immune protection against grass carp hemorrhagic disease

(2019) Chao Pei et al.   FISH & SHELLFISH IMMUNOLOGY

Effect of radio frequency treatment on functional, structural and thermal behaviors of protein isolates in rice bran

(2019) Bo Ling et al.   FOOD CHEMISTRY

Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

(2018) Xinbo Zhuang et al.   FOOD HYDROCOLLOIDS

Effects of microwave heating on the gelation properties of heat-induced Alaska Pollock (Theragra chalcogramma) surimi

(2018) Xiangyu Liu et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Investigation on fish surimi gel as promising food material for 3D printing

(2018) Lin Wang et al.   JOURNAL OF FOOD ENGINEERING

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

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

The effect of structural change on the digestibility of sarcoplasmic proteins in Nanjing dry-cured duck during processing

(2018) X J Du et al.   POULTRY SCIENCE

Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins

(2018) Juanjuan Guo 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

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 modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments

(2016) Wenjun Kong et al.   FOOD HYDROCOLLOIDS

Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lard diacylglycerols

(2016) Xiaoqin Diao et al.   MEAT SCIENCE

Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure

(2015) Ziye Zhang et al.   FOOD CHEMISTRY

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

(2014) Minyi Han et al.   FOOD RESEARCH INTERNATIONAL

Effect of load volume on power absorption and temperature evolution during radio-frequency heating of meat cubes: A computational study

(2013) Rahmi Uyar et al.   FOOD AND BIOPRODUCTS PROCESSING

Rheological behavior of heat-induced actomyosin gels from yellowcheek carp and grass carp

(2012) Yuqin Ding et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi

(2011) Xiangjin Fu et al.   FOOD HYDROCOLLOIDS

Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods

(2010) Xiang Dong Sun et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties

(2010) Ru Liu et al.   FOOD HYDROCOLLOIDS

Original article: Gel properties of red tilapia surimi: effects of setting condition, fish freshness and frozen storage

(2010) Thanachan Mahawanich et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Radio frequency treatment of foods: Review of recent advances

(2008) Francesco Marra et al.   JOURNAL OF FOOD ENGINEERING