Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating

Changes in the thermal stability and structure of protein from porcine longissimus dorsi induced by different thawing methods

(2020) Bo Wang et al.   FOOD CHEMISTRY

The effect of a variable initial pH on the structure and rheological properties of whey protein and monosaccharide gelation via the Maillard reaction

(2020) Wen-qiong Wang et al.   INTERNATIONAL DAIRY JOURNAL

Effect of pH-shifting treatment on the structural and functional properties of soybean protein isolate and its interactions with (–)-epigallocatechin-3-gallate

(2020) Shizhang Yan et al.   PROCESS BIOCHEMISTRY

Effects of dielectric barrier discharge plasma on the physicochemical and functional properties of myofibrillar proteins

(2019) Atefeh Sharifian et al.   Innovative Food Science & Emerging Technologies

Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds

(2019) Hui Shen et al.   FOOD CHEMISTRY

Heat-induced aggregation and gelation of proteins from edible honey bee brood (Apis mellifera) as a function of temperature and pH

(2019) Maryia Mishyna 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

Effects of pH on self-assembly of silver carp myosin at low temperature

(2019) Li Wei et al.   Food Bioscience

Microwave irradiation promotes aggregation behavior of myosin through conformation changes

(2019) Hongwei Cao et al.   FOOD HYDROCOLLOIDS

Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles

(2019) Fangfei Li et al.   FOOD HYDROCOLLOIDS

Observations on passive microrheology for monitoring the fermentation process in yoghurt

(2019) Carlotta Ceniti et al.   INTERNATIONAL DAIRY JOURNAL

Influence of lard-based diacylglycerol on the rheological and physicochemical properties of thermally induced pork myofibrillar protein gels at different pH levels

(2019) Xinxin Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characteristics and properties of goat meat gels as affected by setting temperatures

(2018) Sulaiman Mad-Ali et al.   FOOD CHEMISTRY

Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

(2018) Xinbo Zhuang et al.   FOOD HYDROCOLLOIDS

Changes in chemical interactions and gel properties of heat-induced surimi gels from silver carp ( Hypophthalmichthys molitrix ) fillets during setting and heating: Effects of different washing solutions

(2018) Longteng Zhang et al.   FOOD HYDROCOLLOIDS

Perception and measurement of food texture: Solid foods

(2018) Katsuyoshi Nishinari et al.   JOURNAL OF TEXTURE STUDIES

A pH shift approach to the improvement of interfacial properties of plant seed proteins

(2018) Jiang Jiang et al.   Current Opinion in Food Science

Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods

(2018) Fangfei Li et al.   MEAT SCIENCE

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

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

Heat treatment of sunflower protein isolates near isoelectric point: Effect on rheological and structural properties

(2018) Mudasir Ahmad Malik et al.   FOOD CHEMISTRY

Gelation and rheological properties of myofibrillar proteins influenced by the addition of soybean protein isolates subjected to an acidic pH treatment combined with a mild heating

(2017) Haili Niu et al.   FOOD HYDROCOLLOIDS

Comparison of postmortem changes in ATP-related compounds, protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp ( Cyprinus carpio ) stored at 4 °C

(2017) Qian Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quercetagetin loaded in soy protein isolate–κ-carrageenan complex: Fabrication mechanism and protective effect

(2016) Weiyou Wang et al.   FOOD RESEARCH INTERNATIONAL

Effect of pH on the interaction of volatile compounds with the myofibrillar proteins of duck meat

(2016) Q. L. Yang et al.   POULTRY SCIENCE

Influence of linoleic acid-induced oxidative modifications on physicochemical changes and in vitro digestibility of porcine myofibrillar proteins

(2015) Feibai Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impacts of pH and heating temperature on formation mechanisms and properties of thermally induced canola protein gels

(2014) Chen Yang et al.   FOOD HYDROCOLLOIDS

The influence of superchilling and cryoprotectants on protein oxidation and structural changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi

(2014) Qian Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Gel properties and molecular forces of lamb myofibrillar protein during heat induction at different pH values

(2014) Na Ni et al.   PROCESS BIOCHEMISTRY

Microrheology and particle tracking in food gels and emulsions

(2013) Thomas Moschakis   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Impact of zinc salts on heat-induced aggregation of natural actomyosin from yellow stripe trevally

(2012) Yasir Ali Arfat et al.   FOOD CHEMISTRY

Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase

(2012) Jiang Jiang et al.   MEAT SCIENCE

Heat-induced gelation of myosin in a low ionic strength solution containing L-histidine

(2011) T. Hayakawa et al.   MEAT SCIENCE

Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods

(2010) Xiang Dong Sun et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

(2009) Ru Liu et al.   FOOD CHEMISTRY

Effects of pH on protein–protein interactions and implications for protein phase behavior

(2008) André C. Dumetz et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Role of secondary structures in the gelation of porcine myosin at different pH values

(2008) Ru Liu et al.   MEAT SCIENCE