Redox Proteomic Analysis Reveals Microwave-Induced Oxidation Modifications of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix)

Myofibrillar Protein Cross-Linking and Gelling Behavior Modified by Structurally Relevant Phenolic Compounds

(2021) Anqi Guo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Quantitative Comparative Integrated Proteomic and Phosphoproteomic Analysis of Chicken Egg Yolk Proteins under Diverse Storage Temperatures

(2020) Hong Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions

(2020) Bo Chen et al.   FOOD CHEMISTRY

Analysis of Protein Oxidation in Food and Feed Products

(2020) Michael Hellwig   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Maleimide-Based Chemical Proteomics for Quantitative Analysis of Cysteine Reactivity

(2020) Evan W. McConnell et al.   JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY

A quantitative thiol reactivity profiling platform to analyze redox and electrophile reactive cysteine proteomes

(2020) Ling Fu et al.   Nature Protocols

Quantitative Proteome Profiling Provides Insight into the Proteins Associated with β-Glucan Accumulation in Hull-less Barley Grains

(2020) Guoqiang Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

The Chemistry of Protein Oxidation in Food

(2019) Michael Hellwig   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Effects of Oxidation in Vitro on Structures and Functions of Myofibrillar Protein from Beef Muscles

(2019) Qingquan Fu et al.   JOURNAL OF AGRICULTURAL AND 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

Effect of pH shifting on conformation and gelation properties of myosin from skeletal muscle of blue round scads(Decapterus maruadsi)

(2019) Le-Chang Sun et al.   FOOD HYDROCOLLOIDS

Skeletal muscle: A review of molecular structure and function, in health and disease

(2019) Kavitha Mukund et al.   Wiley Interdisciplinary Reviews-Systems Biology and Medicine

Microwave irradiation promotes aggregation behavior of myosin through conformation changes

(2019) Hongwei Cao et al.   FOOD HYDROCOLLOIDS

Integrated Proteomic and N-Glycoproteomic Analyses of Chicken Egg during Embryonic Development

(2019) Fangli Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein degradation of black carp (Mylopharyngodon piceus) muscle during cold storage

(2019) Yulong Bao et al.   FOOD CHEMISTRY

Importance of salt and temperature in myosin polymerization during surimi gelation

(2018) Ruth Núñez-Flores et al.   FOOD CHEMISTRY

Proteomic profiling of oxidized cysteine and methionine residues by hydroxyl radicals in myosin of pork

(2018) Han Lu et al.   FOOD CHEMISTRY

Effect of gellan incorporation on gel properties of bigeye snapper surimi

(2018) Tanyamon Petcharat et al.   FOOD HYDROCOLLOIDS

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

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

Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment

(2018) Bhaskar Mitra et al.   MEAT SCIENCE

Skeletal myosin binding protein-C isoforms regulate thin filament activity in a Ca2+-dependent manner

(2018) Brian Leei Lin et al.   Scientific Reports

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

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

Changes in the myosin secondary structure and shrimp surimi gel strength induced by dense phase carbon dioxide

(2017) Minghui Guo et al.   FOOD CHEMISTRY

A new approach to microwave food research: Analyzing the electromagnetic response of basic amino acids

(2017) Chen Meng et al.   Innovative Food Science & Emerging Technologies

Proteomic Analyses of Cysteine Redox in High-Fat-Fed and Fasted Mouse Livers: Implications for Liver Metabolic Homeostasis

(2017) Yixing Li et al.   JOURNAL OF PROTEOME RESEARCH

Microwave processing techniques and their recent applications in the food industry

(2017) Qiushan Guo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Controlled Cross-Linking with Glucose Oxidase for the Enhancement of Gelling Potential of Pork Myofibrillar Protein

(2016) Xu Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Proteolysis in meat tenderization from the point of view of each single protein: A proteomic perspective

(2016) Alessandro Lana et al.   Journal of Proteomics

Comparison of Heat-Induced Aggregation of Globular Proteins

(2015) Roy J. B. M. Delahaije et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dielectric properties of green coconut water relevant to microwave processing: Effect of temperature and field frequency

(2015) Arlet P. Franco et al.   JOURNAL OF FOOD ENGINEERING

Curtailing Oxidation-Induced Loss of Myosin Gelling Potential by Pyrophosphate Through Shielding the S1 Subfragment

(2015) Zelong Liu et al.   JOURNAL OF FOOD SCIENCE

Effect of Cooking on Meat Proteins: Mapping Hydrothermal Protein Modification as a Potential Indicator of Bioavailability

(2014) Santanu Deb-Choudhury et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Proteomic Quantification and Site-Mapping of S-Nitrosylated Proteins Using Isobaric iodoTMT Reagents

(2014) Zhe Qu et al.   JOURNAL OF PROTEOME RESEARCH

Proteome-wide Quantification and Characterization of Oxidation-Sensitive Cysteines in Pathogenic Bacteria

(2013) Xin Deng et al.   Cell Host & Microbe

The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions

(2013) Raffaele Mezzenga et al.   REPORTS ON PROGRESS IN PHYSICS

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

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

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

(2011) Yanshun Xu et al.   FOOD HYDROCOLLOIDS

Gelation properties of chicken myofibrillar protein induced by transglutaminase crosslinking

(2011) Xiang Dong Sun et al.   JOURNAL OF FOOD ENGINEERING

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

(2010) Ru Liu et al.   FOOD HYDROCOLLOIDS

Quantitative reactivity profiling predicts functional cysteines in proteomes

(2010) Eranthie Weerapana et al.   NATURE

Tropomyosin-Based Regulation of the Actin Cytoskeleton in Time and Space

(2008) Peter Gunning et al.   PHYSIOLOGICAL REVIEWS