Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism

Full Utilization of Squid Meat and Its Processing By-products: Revisit

(2020) Avtar Singh et al.   FOOD REVIEWS INTERNATIONAL

Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism

(2020) Bowen Yan et al.   FOOD HYDROCOLLOIDS

Molecular spectroscopy to assess protein structures within cereal systems

(2019) Azin Sadat et al.   Current Opinion in Food Science

Investigation of sweet potato starch as a structural enhancer for three‐dimensional printing of Scomberomorus niphonius surimi

(2019) Xiuping Dong et al.   JOURNAL OF TEXTURE STUDIES

Effects of hydroxyl radical induced oxidation on water holding capacity and protein structure of jumbo squid (Dosidicus gigas ) mantle

(2019) Wenhui Zhu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Mechanism of antioxidant action of natural phenolics on scallop (Argopecten irradians) adductor muscle during drying process

(2019) Hong-Kai Xie et al.   FOOD CHEMISTRY

Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment

(2019) Xidong Jiao et al.   FOOD HYDROCOLLOIDS

Physiochemical and rheological properties of oxidized Japanese seerfish ( Scomberomorus niphonius ) myofibrillar protein

(2019) Jinfeng Pan et al.   JOURNAL OF FOOD BIOCHEMISTRY

Effect of hydroxyl radicals on biochemical and functional characteristics of myofibrillar protein from large yellow croaker ( Pseudosciaena crocea )

(2019) Xuepeng Li et al.   JOURNAL OF FOOD BIOCHEMISTRY

Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems

(2019) Chao Wu et al.   FOOD HYDROCOLLOIDS

The process of heat-induced gelation in Litopenaeus vannamei

(2019) Yan Yang et al.   FOOD HYDROCOLLOIDS

Physicochemical properties and microstructure of surimi treated with egg white modified by tea polyphenols

(2018) Xuxia Zhou et al.   FOOD HYDROCOLLOIDS

Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage

(2018) Jing Shi et al.   FOOD CHEMISTRY

Assessment of structural, textural, and gelation properties of myofibrillar protein of silver carp (Hypophthalmichthys molitrix) modified by stunning and oxidative stress

(2018) Longteng Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Effects of high pressure modification on conformation and gelation properties of myofibrillar protein

(2017) Ziye Zhang et al.   FOOD CHEMISTRY

Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size

(2017) Chao Wu et al.   FOOD HYDROCOLLOIDS

Optimised condition for preparing sea cucumber ovum hydrolysate-calcium complex and its structural analysis

(2017) Pengbo Cui et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of 6-gingerol on physicochemical properties of grass carp (Ctenopharyngodon idellus ) surimi fortified with perilla oil during refrigerated storage

(2017) Hongbo Mi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis

(2016) Berrin Ağar et al.   FOOD AND BIOPRODUCTS PROCESSING

Effects of malondialdehyde-induced protein modification on water functionality and physicochemical state of fish myofibrillar protein gel

(2016) Lin Wang et al.   FOOD RESEARCH INTERNATIONAL

Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress

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

Reverse micellar extraction of lectin from black turtle bean (Phaseolus vulgaris): Optimisation of extraction conditions by response surface methodology

(2015) Shudong He et al.   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

Gelation of salted myofibrillar protein under malondialdehyde-induced oxidative stress

(2014) Feibai Zhou et al.   FOOD HYDROCOLLOIDS

Effect of Different Starches on Colors and Textural Properties of Surimi-Starch Gels

(2013) Haimei Liu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

(2013) Feibai Zhou et al.   MEAT SCIENCE

Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins

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

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Alternatives for Efficient and Sustainable Production of Surimi: A Review

(2009) A.M. Martín-Sánchez et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY