Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties

Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast

(2020) Chao Zhang et al.   ULTRASONICS SONOCHEMISTRY

Effect of multi-frequency ultrasound thawing on the structure and rheological properties of myofibrillar proteins from small yellow croaker

(2020) Yao-Yao Wang et al.   ULTRASONICS SONOCHEMISTRY

Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment

(2020) Chengbin Zhao et al.   FOOD HYDROCOLLOIDS

The influence of ultrasound and adenosine 5’-monophosphate marination on tenderness and the structures of myofibrillar proteins of beef

(2019) Ye Zou et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution

(2019) Xing Chen et al.   FOOD CHEMISTRY

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 ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)

(2019) Luyun Cai et al.   ULTRASONICS SONOCHEMISTRY

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

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

Effects of vacuum chopping on physicochemical and gelation properties of myofibrillar proteins from silver carp ( Hypophthalmichthys molitrix )

(2018) Yaolan Ma 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

Ultrasound or microwave vacuum thawing of red seabream ( Pagrus major ) fillets

(2018) Luyun Cai et al.   ULTRASONICS SONOCHEMISTRY

Pulsed electric field: Role in protein digestion of beef Biceps femoris

(2018) Zuhaib F. Bhat et al.   Innovative Food Science & Emerging Technologies

Biochemical changes of Coregonus peled myofibrillar proteins isolates as affected by HRGS oxidation system

(2018) Xiaorong Deng et al.   JOURNAL OF FOOD BIOCHEMISTRY

Differential roles of ice crystal, endogenous proteolytic activities and oxidation in softening of obscure pufferfish (Takifugu obscurus) fillets during frozen storage

(2018) Fang Yang et al.   FOOD CHEMISTRY

Effects of low fat addition on chicken myofibrillar protein gelation properties

(2018) Lei Zhou et al.   FOOD HYDROCOLLOIDS

Denaturation Kinetics and Aggregation Mechanism of the Sarcoplasmic and Myofibril Proteins from Grass Carp During Microwave Processing

(2017) Luyun Cai et al.   Food and Bioprocess 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

Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites

(2017) Mingcong Fan et al.   FOOD CHEMISTRY

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

(2017) Ziye Zhang et al.   FOOD CHEMISTRY

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

(2017) Shulai Liu et al.   FOOD HYDROCOLLOIDS

Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder

(2017) Xing Chen et al.   FOOD RESEARCH INTERNATIONAL

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

(2017) Na Jia et al.   MEAT SCIENCE

High intensity ultrasound treatment of protein isolate extracted from dephenolized sunflower meal: Effect on physicochemical and functional properties

(2017) Mudasir Ahmad Malik et al.   ULTRASONICS SONOCHEMISTRY

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

(2017) Ziye Zhang et al.   ULTRASONICS SONOCHEMISTRY

Effects of pulsed ultrasound on rheological and structural properties of chicken myofibrillar protein

(2017) Jing-yu Wang et al.   ULTRASONICS SONOCHEMISTRY

Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification

(2017) Da-cheng Kang et al.   ULTRASONICS SONOCHEMISTRY

Influence of Linoleic Acid-Induced Oxidative Modification on Gel Properties of Myofibrillar Protein from Silver Carp (Hypophthalmichthys molitrix) Muscle

(2016) Lin Wang et al.   Food Biophysics

Conformational changes in proteins recovered from jumbo squid ( Dosidicus gigas ) muscle through pH shift washing treatments

(2016) Juan A. Cortés-Ruiz et al.   FOOD CHEMISTRY

Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions

(2016) Xing Chen et al.   FOOD RESEARCH INTERNATIONAL

Structural and Functional Properties of Soy Protein Isolates Modified by Soy Soluble Polysaccharides

(2016) Yan-Teng Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

(2016) Da-cheng Kang et al.   ULTRASONICS SONOCHEMISTRY

Effects of high-energy ultrasound on the functional properties of proteins

(2016) O.A. Higuera-Barraza et al.   ULTRASONICS SONOCHEMISTRY

Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

(2015) Yungang Cao et al.   FOOD CHEMISTRY

Phosphorylation of myofibrillar proteins in post-mortem ovine muscle with different tenderness

(2015) Lijuan Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of Freezing Temperature and Water Activity on Microstructure, Color, and Protein Conformation of Freeze-Dried Bluefin Tuna (Thunnus orientalis)

(2014) Nathdanai Harnkarnsujarit et al.   Food and Bioprocess Technology

Effects of ultrasound on the structure and physical properties of black bean protein isolates

(2014) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Effect of power ultrasound pretreatment on peptidic profiles and angiotensin converting enzyme inhibition of milk protein concentrate hydrolysates

(2014) Hankie Uluko et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Protein Oxidation: Basic Principles and Implications for Meat Quality

(2013) Wangang Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate

(2013) Qiu-Ting Zhang et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of ultrasound treatment on particle size and molecular weight of whey proteins

(2013) Anet Režek Jambrak et al.   JOURNAL OF FOOD ENGINEERING

Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins

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

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

(2012) Hao Hu et al.   FOOD HYDROCOLLOIDS

Sonication induced peptide-appended bolaamphiphile hydrogels for in situ generation and catalytic activity of Pt nanoparticles

(2012) Indrajit Maity et al.   Soft Matter

Ultrasonics in food processing

(2012) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

Hydroxyl Radical-Stressed Whey Protein Isolate: Functional and Rheological Properties

(2011) Baohua Kong et al.   Food and Bioprocess Technology

Comparisons on the Functional Properties and Antioxidant Activity of Spray-Dried and Freeze-Dried Egg White Protein Hydrolysate

(2011) Chen Chen et al.   Food and Bioprocess Technology

Comparative study of high intensity ultrasound effects on food proteins functionality

(2011) C. Arzeni et al.   JOURNAL OF FOOD ENGINEERING

Denaturation of soy proteins in solution and at the oil–water interface: A fluorescence study

(2010) M. Miriani et al.   FOOD HYDROCOLLOIDS

Effect of ultrasound on the technological properties and bioactivity of food: a review

(2010) Ana Cristina Soria et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein-stabilized emulsion

(2008) Sang-Ho Lee et al.   FOOD CHEMISTRY

Variation in the Cross-Linking Pattern of Porcine Myofibrillar Protein Exposed to Three Oxidative Environments

(2008) Youling L. Xiong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties

(2008) Chuan-He Tang et al.   JOURNAL OF FOOD ENGINEERING