Plasma activated water-induced formation of compact chicken myofibrillar protein gel structures with intrinsically antibacterial activity

Structures and properties of chicken myofibrillar protein gel induced by microwave heating

(2020) Sumeng Wei et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Penetration and Microbial Inactivation by High Voltage Atmospheric Cold Plasma in Semi-Solid Material

(2020) Lei Xu et al.   Food and Bioprocess Technology

Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products

(2020) Longteng Zhang et al.   FOOD CHEMISTRY

Efficacy of cold plasma functionalised water for improving microbiological safety of fresh produce and wash water recycling

(2019) Apurva Patange et al.   FOOD MICROBIOLOGY

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

(2019) Yuanqi Lv et al.   FOOD CHEMISTRY

Effects of cold atmospheric plasma on squid proteases and gel properties of protein concentrate from squid (Argentinus ilex) mantle

(2019) Bhoke Marwa Nyaisaba et al.   FOOD CHEMISTRY

Reduction of phoxim pesticide residues from grapes by atmospheric pressure non-thermal air plasma activated water

(2019) Yongping Zheng et al.   JOURNAL OF HAZARDOUS MATERIALS

Partial substitution of NaCl with chloride salt mixtures: Impact on oxidative characteristics of meat myofibrillar protein and their rheological properties

(2019) Jiabao Zheng et al.   FOOD HYDROCOLLOIDS

Effect of resistant corn starch on the thermal gelling properties of chicken breast myosin

(2019) Xi-xi Wang et al.   FOOD HYDROCOLLOIDS

Action of plasma-activated lactic acid on the inactivation of inoculated Salmonella Enteritidis and quality of beef

(2019) Jing Qian et al.   Innovative Food Science & Emerging Technologies

Changes in activity, structure and morphology of horseradish peroxidase induced by cold plasma

(2019) Yong-Xu Han et al.   FOOD CHEMISTRY

Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles

(2019) Fangfei Li et al.   FOOD HYDROCOLLOIDS

Effects of ultrafine comminution treatment on gelling properties of myofibrillar proteins from chicken breast

(2019) Yan Li et al.   FOOD HYDROCOLLOIDS

Effects of high-pressure homogenization on physicochemical, rheological and emulsifying properties of myofibrillar protein

(2019) Fan Wu et al.   JOURNAL OF FOOD ENGINEERING

Rheological and physical properties of O/W protein emulsions stabilized by isoelectric solubilization/precipitation isolated protein: The underlying effects of varying protein concentrations

(2018) Xue Zhao et al.   FOOD HYDROCOLLOIDS

Plasma activated water (PAW): Chemistry, physico-chemical properties, applications in food and agriculture

(2018) Rohit Thirumdas et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of Atmospheric Pressure Plasma Jet on the Conformation and Physicochemical Properties of Myofibrillar Proteins from King Prawn (Litopenaeus vannamei)

(2018) Flora-Glad Chizoba Ekezie et al.   FOOD CHEMISTRY

Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins

(2018) Minquan Xia et al.   FOOD RESEARCH INTERNATIONAL

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

(2018) Xuxia Zhou et al.   FOOD HYDROCOLLOIDS

Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka ( Clupeonella cultriventris ) and silver carp ( Hypophthalmichthys molitrix ) by the pH-shift process or washing-based technology

(2017) Mehdi Abdollahi et al.   FOOD CHEMISTRY

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

(2017) Ziye Zhang et al.   ULTRASONICS SONOCHEMISTRY

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

Non-thermal plasma-activated water inactivation of food-borne pathogen on fresh produce

(2015) Ruonan Ma et al.   JOURNAL OF HAZARDOUS MATERIALS

A comparative study for the inactivation of multidrug resistance bacteria using dielectric barrier discharge and nano-second pulsed plasma

(2015) Ji Hoon Park et al.   Scientific Reports

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

Aqueous-phase chemistry and bactericidal effects from an air discharge plasma in contact with water: evidence for the formation of peroxynitrite through a pseudo-second-order post-discharge reaction of H2O2and HNO2

(2014) P Lukes et al.   PLASMA SOURCES SCIENCE & TECHNOLOGY

Quality and safety of broiler meat in various chilling systems

(2013) E. Demirok et al.   POULTRY SCIENCE

Ion activation energy delivered to wounds by atmospheric pressure dielectric-barrier discharges: sputtering of lipid-like surfaces

(2012) Natalia Yu Babaeva et al.   JOURNAL OF PHYSICS D-APPLIED PHYSICS

Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelation

(2011) Jingxin Sun et al.   MEAT SCIENCE

Inorganic species formation in a discharged water generating system

(2009) Seungmin Ryu et al.   JOURNAL OF ELECTROSTATICS