Ultrasound treatment enhanced the ability of the porcine myofibrillar protein to bind furan compounds: Investigation of underlying mechanisms

Effects of constant power microwave on the adsorption behaviour of myofibril protein to aldehyde flavour compounds

(2020) Zhong Han et al.   FOOD CHEMISTRY

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

(2019) Hui Shen et al.   FOOD CHEMISTRY

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

Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms

(2018) Jun Qi et al.   FOOD HYDROCOLLOIDS

Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing

(2017) Yang Yang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effect of combined ultrasonic and alkali pretreatment on enzymatic preparation of angiotensin converting enzyme (ACE) inhibitory peptides from native collagenous materials

(2017) Yuhao Zhang et al.   ULTRASONICS SONOCHEMISTRY

Effects of high intensity ultrasound on acid-induced gelation properties of whey protein gel

(2017) Xue Shen et al.   ULTRASONICS SONOCHEMISTRY

Solubilisation of myosin in a solution of low ionic strength l -histidine: Significance of the imidazole ring

(2016) Xing Chen 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

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

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

Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat

(2014) Ke Li et al.   Food and Bioprocess Technology

Binding of Aroma Compounds with Myofibrillar Proteins Modified by a Hydroxyl-Radical-Induced Oxidative System

(2014) Feibai Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of frozen storage on thermal stability of sarcoplasmic protein and myofibrillar protein from common carp (Cyprinus carpio) muscle

(2013) Hang Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals

(2013) Feibai Zhou et al.   MEAT SCIENCE

Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate

(2011) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

Protein oxidation in muscle foods: A review

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

The use of ultrasound for enzymatic preparation of ACE-inhibitory peptides from wheat germ protein

(2009) Junqiang Jia et al.   FOOD CHEMISTRY

Comparative study on acid-induced gelation of myosin from Atlantic cod (Gardus morhua) and burbot (Lota lota)

(2008) Siriporn Riebroy et al.   FOOD CHEMISTRY

Binding of Flavor Compounds and Whey Protein Isolate as Affected by Heat and High Pressure Treatments

(2008) Janina Kühn et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY