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Processing Method Altered Mouse Intestinal Morphology and Microbial Composition by Affecting Digestion of Meat Proteins

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Nonbonded Atomic Contacts Drive Ultrafast Helix Motions in Myoglobin

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INFOGEST static in vitro simulation of gastrointestinal food digestion

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Physicochemical and Conformational Studies on Interaction of Myoglobin with an Amino-acid based Anionic Surfactant, Sodium N-dodecanoyl Sarcosinate (SDDS)

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(2019) Mohd Shahnawaz Khan et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Macromolecular crowding induces molten globule state in the native myoglobin at physiological pH

(2018) Khalida Nasreen et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Improvement of enzymological properties of pepsin by chemical modification with chitooligosaccharides

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Biochemical and milk-clotting properties and mapping of catalytic subsites of an extracellular aspartic peptidase from basidiomycete fungus Phanerochaete chrysosporium

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In vitro protein digestibility of pork products is affected by the method of processing

(2017) Li Li et al.   FOOD RESEARCH INTERNATIONAL

Study on the interactional behaviour of transition metal ions with myoglobin: A detailed calorimetric, spectroscopic and light scattering analysis

(2017) Amandeep Kaur et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Antioxidative and antihypertensive activities of pig meat before and after cooking and in vitro gastrointestinal digestion: Comparison between Italian autochthonous pig Suino Nero Lucano and a modern crossbred pig

(2016) Amalia Simonetti et al.   FOOD CHEMISTRY

Development of novel in vitro human digestion systems for screening the bioavailability and digestibility of foods

(2016) Seung-Jae Lee et al.   Journal of Functional Foods

Ca2+-Induced Conformational Changes of Myosin from Silver Carp (Hypophthalmichthys molitrix) in Gelation

(2015) Liwei Cao et al.   Food Biophysics

Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

(2015) Yungang Cao et al.   FOOD CHEMISTRY

Quality Attributes in Shrimp Treated with Polyphosphate after Thawing and Cooking: A Study Using Physicochemical Analytical Methods and Low-Field1H NMR

(2013) Carla Da Silva Carneiro et al.   JOURNAL OF FOOD PROCESS ENGINEERING

How NaCl raises blood pressure: a new paradigm for the pathogenesis of salt-dependent hypertension

(2011) Mordecai P. Blaustein et al.   AMERICAN JOURNAL OF PHYSIOLOGY-HEART AND CIRCULATORY PHYSIOLOGY

Morphological Examinations of Oxidatively Stressed Pork Muscle and Myofibrils upon Salt Marination and Cooking To Elucidate the Water-Binding Potential

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Isolation, characterisation and stability of myoglobin from Eastern little tuna (Euthynnus affinis) dark muscle

(2010) Yaowapa Thiansilakul et al.   FOOD CHEMISTRY

Effects of urea and acetic acid on the heme axial ligation structure of ferric myoglobin at very acidic pH

(2009) Enrica Droghetti et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

UV–vis and FT-IR spectra of ultraviolet irradiated collagen in the presence of antioxidant ascorbic acid

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Intestinal Nitrogen Recycling and Utilization in Health and Disease

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