The effect of gamma and electron beam irradiation on the structural and physicochemical properties of myofibrillar protein and myosin from grass carp

Effects of gamma ray irradiation-induced protein hydrolysis and oxidation on tenderness change of fresh pork during storage

(2020) Min Zhang et al.   MEAT SCIENCE

Effects of irradiation treatment on protein structure and digestion characteristics of seed-watermelon (Citrullus lanatus var.) kernel protein

(2020) Zhihao Li et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of hydroxyl-radical on the biochemical properties and structure of myofibrillar protein from Alaska pollock (Theragra chalcogramma)

(2019) Bhoke Marwa Nyaisaba et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of electron beam irradiation on the biochemical properties and structure of myofibrillar protein from Tegillarca granosa meat

(2018) Mingchun Lv et al.   FOOD CHEMISTRY

Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR study

(2018) Chengliang Li et al.   FOOD CHEMISTRY

Effect of irradiation modification on conformation and gelation properties of pork myofibrillar and sarcoplasmic protein

(2018) Chengliang Li et al.   FOOD HYDROCOLLOIDS

Effects of freezing temperature and frozen storage on the biochemical and physical properties of Procambarus clarkii

(2018) Liu Shi et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Moisture mediated effects of γ-irradiation on physicochemical, functional, and antioxidant properties of pigmented brown rice ( Oryza sativa L.) flour

(2018) Neelofar Sultan et al.   JOURNAL OF CEREAL SCIENCE

The effect of gamma irradiation on rice protein aqueous solution

(2018) Stefania Baccaro et al.   RADIATION PHYSICS AND CHEMISTRY

Effects of low fat addition on chicken myofibrillar protein gelation properties

(2018) Lei Zhou et al.   FOOD HYDROCOLLOIDS

Effect of gamma irradiation on structural, molecular, thermal and rheological properties of sunflower protein isolate

(2017) Mudasir Ahmad Malik et al.   FOOD HYDROCOLLOIDS

Physicochemical and functional properties of silver carp ( Hypophthalmichthys molitrix ) myofibrillar protein glycated with konjac oligo-glucomannan

(2017) Shulai Liu et al.   FOOD HYDROCOLLOIDS

Effects of electron beam irradiation (EBI) on structure characteristics and thermal properties of walnut protein flour

(2017) Yue Zhao et al.   FOOD RESEARCH INTERNATIONAL

Study of the functional properties and anti-oxidant activity of pea protein irradiated by electron beam

(2017) Li Wang et al.   Innovative Food Science & Emerging Technologies

Behavior of Zein in Aqueous Ethanol under Atmospheric Pressure Cold Plasma Treatment

(2017) Shuang Dong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Ozone Treatments on the Physicochemical Changes of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix) during Frozen Storage

(2017) Rongrong Zhang et al.   JOURNAL OF FOOD QUALITY

Biochemical and physical characterizations of fish protein isolate and surimi prepared from fresh and frozen whole fish

(2017) Yuka Kobayashi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of electron irradiation on the gel properties of Collichthys lucidus surimi

(2017) Siyao Deng et al.   RADIATION PHYSICS AND CHEMISTRY

Effects of irradiation source and dose level on quality characteristics of processed meat products

(2017) Youn-Kyung Ham et al.   RADIATION PHYSICS AND CHEMISTRY

Effect of irradiation on the degradation of nucleotides in turkey meat

(2016) Xi Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Particular applications of food irradiation: Meat, fish and others

(2016) Dieter A.E. Ehlermann   RADIATION PHYSICS AND CHEMISTRY

Effect of electron irradiation and heat on the structure of hairtail surimi

(2015) Xianping Lin et al.   RADIATION PHYSICS AND CHEMISTRY

Effects of gamma irradiation on physicochemical properties of heat-induced gel prepared with chicken salt-soluble proteins

(2015) Yun-Sang Choi et al.   RADIATION PHYSICS AND CHEMISTRY

Improving gel properties of hairtail surimi by electron irradiation

(2015) Xianping Lin et al.   RADIATION PHYSICS AND CHEMISTRY

Effect of γ-irradiation on the physicochemical properties and structure of fish myofibrillar proteins

(2015) Yan Shi et al.   RADIATION PHYSICS AND CHEMISTRY

Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan

(2014) Xing Chen et al.   FOOD HYDROCOLLOIDS

Effect of 10MeV E-beam irradiation combined with vacuum-packaging on the shelf life of Atlantic salmon fillets during storage at 4°C

(2013) Zhen Yang et al.   FOOD CHEMISTRY

Structural changes of the myofibrillar proteins in common carp (Cyprinus carpio) muscle exposed to a hydroxyl radical-generating system

(2013) Yanqing Li et al.   PROCESS BIOCHEMISTRY

Change in the enzymatic dual function of the peroxiredoxin protein by gamma irradiation

(2012) Byung Chull An et al.   RADIATION PHYSICS AND CHEMISTRY

Effect of gamma-ray irradiation on the fatty acid profile of irradiated beef meat

(2011) Rayna Stefanova et al.   FOOD CHEMISTRY

Effects of gamma irradiation and electron beam irradiation on quality, sensory, and bacterial populations in beef sausage patties

(2010) J.G. Park et al.   MEAT SCIENCE

Protein oxidation in muscle foods: A review

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

History and future of food irradiation

(2010) József Farkas et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of pH on the gel properties and secondary structure of fish myosin

(2009) Ru Liu et al.   FOOD CHEMISTRY

Irradiation effects on meat flavor: A review

(2008) M.S. Brewer   MEAT SCIENCE