Proteomic profiling and oxidation site analysis of gaseous ozone oxidized myosin from silver carp (Hypophthalmichthys molitrix) with different oxidation degrees

Enhancing tilapia fish myosin solubility using proline in low ionic strength solution

(2020) Yige Zhou et al.   FOOD CHEMISTRY

In Vitro Pepsin Digestion Characteristics of Silver Carp (Hypophthalmichthys molitrix) Surimi Gels with Different Degrees of Cross-Linking Induced by Setting Time and Microbial Transglutaminase

(2020) Mengxue Fang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In Vitro Susceptibility of Oxidized Myosin by μ-Calpain or Caspase-3 and the Determination of the Oxidation Sites of Myosin Heavy Chains

(2020) Qing-quan Fu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2018) Han Lu et al.   FOOD CHEMISTRY

Effects of Mild Oxidative and Structural Modifications Induced by Argon Plasma on Physicochemical Properties of Actomyosin from King Prawn (Litopenaeus vannamei)

(2018) Flora-Glad Chizoba Ekezie et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Mild Ozone Oxidation on Structural Changes of Silver Carp (Hypophthalmichthys molitrix) Myosin

(2016) Wenxin Jiang et al.   Food and Bioprocess Technology

Effects of ozone on the removal of geosmin and the physicochemical properties of fish meat from bighead carp ( Hypophthalmichthys nobilis )

(2016) Tao Zhang et al.   Innovative Food Science & Emerging Technologies

Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications

(2014) Qing-quan Fu et al.   Food and Bioprocess Technology

Effects of Ozone-Induced Oxidation on the Physicochemical Properties of Myofibrillar Proteins Recovered from Bighead Carp (Hypophthalmichthys nobilis)

(2014) Tao Zhang et al.   Food and Bioprocess Technology

Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies

(2013) Alaa El-Din A. Bekhit et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Influence of oxidation on myofibrillar proteins degradation from bovine via μ-calpain

(2012) Mei Xue et al.   FOOD CHEMISTRY

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

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

Protein–lipid interactions during the incubation of whey proteins with autoxidizing lipids

(2011) Tatiana Cucu et al.   INTERNATIONAL DAIRY JOURNAL

High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization

(2010) Yuan H. Kim et al.   MEAT SCIENCE

Protein oxidation in muscle foods: A review

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

Oxidation of Porcine Myosin by Hypervalent Myoglobin: The Role of Thiol Groups

(2008) Anne M. Frederiksen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY