Structural and functional modifications of myofibrillar protein by natural phenolic compounds and their application in pork meatball

Effect of tea polyphenols on the tenderness of yak meat

(2020) Mai‐Rui Gao et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Insights into the Binding Mechanism of Polyphenols and Fish Myofibrillar Proteins Explored Using Multi-spectroscopic Methods

(2020) Wanlin Xie et al.   Food and Bioprocess Technology

Tea Polyphenols Affect Oxidative Modification and Solution Stability of Myofibrillar Protein from Grass Carp (Ctenopharyngodon idellus)

(2020) Xuepeng Li et al.   Food Biophysics

Effect of high‐pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein‐prepared oil‐in‐water emulsions

(2020) Haining Guan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of ultrasonic thawing on protein properties and muscle quality of Bonito

(2020) Xiu‐xia Li et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Development of ready-to-cook shrimp analogue from surimi: Effect of natural plant extracts on the chemical quality during refrigerated storage

(2020) M. Bhargavi Priyadarshini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review

(2020) Xue Zhao et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts and oxidative changes of two traditional dry-cured meat products

(2020) R. Cava et al.   MEAT SCIENCE

Double-crosslinked effect of TGase and EGCG on myofibrillar proteins gel based on physicochemical properties and molecular docking

(2020) Jinling Li et al.   FOOD CHEMISTRY

Regulation of protein oxidation in Cantonese sausages by rutin, quercetin and caffeic acid

(2020) Jingrong Cheng et al.   MEAT SCIENCE

Effects of Oxidation in Vitro on Structures and Functions of Myofibrillar Protein from Beef Muscles

(2019) Qingquan Fu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications

(2019) Tran Hong Quan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols

(2019) Jingrong Cheng et al.   FOOD CHEMISTRY

Dose affected the role of gallic acid on mediating gelling properties of oxidatively stressed Japanese seerfish myofibrillar protein

(2019) Jinfeng Pan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of (−)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein–soybean oil emulsions

(2018) Yungang Cao et al.   FOOD CHEMISTRY

Stability of phenolic compounds and antioxidant capacity of concentrated mulberry juice-enriched dried-minced pork slices during preparation and storage

(2018) Jing-Rong Cheng et al.   FOOD CONTROL

Impact of pomegranate peel nanoparticles on quality attributes of meatballs during refrigerated storage

(2018) Mohamed K. Morsy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Tea polyphenols bind serum albumins:A potential application for polyphenol delivery

(2018) P. Chanphai et al.   FOOD HYDROCOLLOIDS

Phenolics-protein interaction involved in silver carp myofibrilliar protein films with hydrolysable and condensed tannins

(2017) Xiaohua Nie et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2017) Na Jia et al.   MEAT SCIENCE

Effect of oregano oil and tannic acid combinations on the quality and sensory characteristics of cooked chicken meat

(2017) M Al-Hijazeen et al.   POULTRY SCIENCE

Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion

(2016) Yungang Cao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

5-Fluorouracil Co-crystals and Their Potential Anti-cancer Activities Calculated by Molecular Docking Studies

(2016) Noor Izzati Nadzri et al.   JOURNAL OF CHEMICAL CRYSTALLOGRAPHY

Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

(2015) Yungang Cao et al.   FOOD CHEMISTRY

Investigation of the interaction of anthraquinones of Cassia occidentalis seeds with bovine serum albumin by molecular docking and spectroscopic analysis: Correlation to their in vitro cytotoxic potential

(2015) Gati Krushna Panigrahi et al.   FOOD RESEARCH INTERNATIONAL

Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles

(2015) Yuan Zou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Soy Protein Isolate Prepared by Phosphate-Assisted Hydrothermal Cooking on the Gelation of Myofibrillar Protein

(2015) Jian Guo et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking

(2015) Sisse Jongberg et al.   MEAT SCIENCE

Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions

(2013) Pei Wang et al.   FOOD HYDROCOLLOIDS

Comparison of catechin profiles in human plasma and urine after single dosing and regular intake of green tea (Camellia sinensis)

(2012) Shing-Tack Fung et al.   BRITISH JOURNAL OF NUTRITION

Chemical Interaction between Polyphenols and a Cysteinyl Thiol under Radical Oxidation Conditions

(2012) Aya Fujimoto et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

(2012) Sisse Jongberg et al.   MEAT SCIENCE

Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation

(2010) Xiufang Xia et al.   MEAT SCIENCE

Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic

(2010) Xiang-Lian Xu et al.   MEAT SCIENCE

Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance

(2010) Laura Bravo   NUTRITION REVIEWS

Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds

(2008) Amjad Balange et al.   FOOD CHEMISTRY