Improved effect of flaxseed gum on the weakened gelling properties of myofibrillar protein induced by catechin

Water-soluble myofibrillar protein–pectin complex for enhanced physical stability near the isoelectric point: Fabrication, rheology and thermal property

(2019) Xing Chen et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

(2019) Dan Li et al.   FOOD HYDROCOLLOIDS

Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations

(2018) Shuangxi Wang et al.   FOOD CHEMISTRY

Rheological and structural properties of rice bran protein-flaxseed ( Linum usitatissimum L.) gum complex coacervates

(2018) Elham Hasanvand et al.   FOOD HYDROCOLLOIDS

Influence of flaxseed gum and NaCl concentrations on the stability of oil-in-water emulsions

(2018) Wen-Yan Liu et al.   FOOD HYDROCOLLOIDS

Influence of unadsorbed emulsifiers on the rheological properties and structure of heteroaggregate of whey protein isolate (WPI) coated droplets and flaxseed gum (FG) coated droplets

(2018) Xu Wang et al.   FOOD HYDROCOLLOIDS

Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at different NaCl concentrations

(2018) Meiqin Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of olive oil emulsions stabilized by flaxseed gum

(2018) Jian Sun et al.   JOURNAL OF FOOD ENGINEERING

Effects of flaxseed gum concentrations and pH values on the stability of oil-in-water emulsions

(2017) Meng Wang et al.   FOOD HYDROCOLLOIDS

Influence of RosA-protein adducts formation on myofibrillar protein gelation properties under oxidative stress

(2017) Chang-bo Tang et al.   FOOD HYDROCOLLOIDS

Emulsifying Properties of Oxidatively Stressed Myofibrillar Protein Emulsion Gels Prepared with (−)-Epigallocatechin-3-gallate and NaCl

(2017) Xianchao Feng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification

(2017) Na Jia et al.   MEAT SCIENCE

Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion

(2016) Yungang Cao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein

(2016) Hongsheng Chen 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

Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

(2015) Yungang Cao et al.   FOOD CHEMISTRY

Sodium caseinate/flaxseed gum interactions at oil–water interface: Effect on protein adsorption and functions in oil-in-water emulsion

(2015) Qiangzhong Zhao et al.   FOOD HYDROCOLLOIDS

Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking

(2015) Sisse Jongberg et al.   MEAT SCIENCE

Natural antioxidants in meat and poultry products

(2013) Liz Karre et al.   MEAT SCIENCE

Oxidation-Induced Unfolding Facilitates Myosin Cross-Linking in Myofibrillar Protein by Microbial Transglutaminase

(2012) Chunqiang Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage

(2012) Na Jia et al.   MEAT SCIENCE

Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein

(2011) Bo Wang et al.   CARBOHYDRATE POLYMERS

Acid-induced aggregation of actomyosin from silver carp (Hypophthalmichthys molitrix)

(2011) Yanshun Xu et al.   FOOD HYDROCOLLOIDS

Influence of Various Levels of Flaxseed Gum Addition on the Water-Holding Capacities of Heat-Induced Porcine Myofibrillar Protein

(2011) Jian Sun et al.   JOURNAL OF FOOD SCIENCE

Protein oxidation in muscle foods: A review

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

Characterization of cold-set gels produced from heated emulsions stabilized by whey protein

(2009) Aiqian Ye et al.   INTERNATIONAL DAIRY JOURNAL

Flaxseed gums and their adsorption on whey protein-stabilized oil-in-water emulsions

(2008) Seddik Khalloufi et al.   FOOD HYDROCOLLOIDS

Modeling rheological properties of low-in-fat o/w emulsions stabilized with xanthan/guar mixtures

(2008) G. Lorenzo et al.   FOOD RESEARCH INTERNATIONAL

Acid-induced gelation of natural actomyosin from Atlantic cod (Gadus morhua) and burbot (Lota lota)

(2007) Siriporn Riebroy et al.   FOOD HYDROCOLLOIDS