Effects of arginine-glucose Maillard reaction products on the physicochemical and gel properties of chicken myofibrillar protein

Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review

(2020) Majid Nooshkam et al.   FOOD RESEARCH INTERNATIONAL

Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property

(2020) Yujuan Xu et al.   FOOD HYDROCOLLOIDS

Flexible protein nanofibrils fabricated in aqueous ethanol: Physical characteristics and properties of forming emulsions of conjugated linolenic acid

(2020) Gang Liu et al.   FOOD HYDROCOLLOIDS

Effects of chicken myofibrillar protein concentration on protein oxidation and water holding capacity of its heat-induced gels

(2018) Tianlan Xia et al.   Journal of Food Measurement and Characterization

Changing the Gel-Forming Properties of Myofibrillar Protein by Using a GentleBreaking Method

(2018) Lei Wang et al.   JOURNAL OF FOOD SCIENCE

Effect of nitric oxide on myofibrillar proteins and the susceptibility to calpain-1 proteolysis

(2018) Rui Liu et al.   FOOD CHEMISTRY

Effects of Bromelain Tenderisation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret

(2017) Xiao Feng et al.   Food and Bioprocess Technology

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

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

Preparation, characterization and toxicology properties of α- and β-chitosan Maillard reaction products nanoparticles

(2016) Hongcai Zhang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of l -arginine on the physicochemical and gel properties of chicken actomyosin

(2016) Zhen Lei et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of High Intensity Ultrasound on the Gel and Structural Properties ofCtenopharyngodon idellusMyofibrillar Protein

(2016) Qing-Hui Wen et al.   JOURNAL OF FOOD BIOCHEMISTRY

Use of amino acids as a phosphate alternative and their effects on quality of frozen white shrimps (Penaeus vanamei)

(2016) Kulraphat Wachirasiri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure

(2015) Ziye Zhang et al.   FOOD CHEMISTRY

Assessment of protein changes in farmed giant catfish (Pangasianodon gigas) muscles during refrigerated storage

(2015) Saroat Rawdkuen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan

(2014) Xing Chen et al.   FOOD HYDROCOLLOIDS

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

(2014) Minyi Han et al.   FOOD RESEARCH INTERNATIONAL

Effects of fish sarcoplasmic proteins on the properties of myofibrillar protein gels mediated by microbial transglutaminase

(2013) Bung-Orn Hemung et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan

(2013) Fei Ma et al.   MEAT SCIENCE

Demonstration of Antioxidant and Anti-inflammatory Bioactivities from Sugar–Amino Acid Maillard Reaction Products

(2012) David D. Kitts et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity

(2012) A. P. Echavarría et al.   Food Engineering Reviews

Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein–peanut oil emulsion composite gels

(2011) Mangang Wu et al.   MEAT SCIENCE

A Freshwater Clam (Corbicula fluminea) Extract Improves Cholesterol Metabolism in Rats Fed on a High-Cholesterol Diet

(2008) Takeshi CHIJIMATSU et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Conformational and rheological changes in catfish myosin during alkali-induced unfolding and refolding

(2007) Sivakumar Raghavan et al.   FOOD CHEMISTRY

Surface Hydrophobicity of Physicochemically and Enzymatically Treated Milk Proteins in Relation to Techno-functional Properties

(2007) Beate Hiller et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of antioxidants on the quality changes of cuttlefish (Sepia pharaonis) muscle during frozen storage

(2007) Amonrat Thanonkaew et al.   LWT-FOOD SCIENCE AND TECHNOLOGY