Comprehensive analysis of ozone water rinsing on the water-holding capacity of grass carp surimi gel

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

(2020) Xuepeng Li et al.   Food Biophysics

Myofibrillar protein conformation enhance gel properties of mixed surimi gels with Nemipterus virgatus and Hypophthalmichthys molitrix

(2020) Shumin Yi et al.   FOOD HYDROCOLLOIDS

Physicochemical changes of myofibrillar proteins of squid (Argentinus ilex) induced by hydroxyl radical generating system

(2019) Bhoke Marwa Nyaisaba et al.   FOOD CHEMISTRY

Effects of sulfated polysaccharides from green alga Ulva intestinalis on physicochemical properties and microstructure of silver carp surimi

(2018) Hakimeh Jannat Alipour et al.   FOOD HYDROCOLLOIDS

Effect of freezing on microstructure and reconstitution of freeze-dried high solid hydrocolloid-based systems

(2018) N. Malik et al.   FOOD HYDROCOLLOIDS

Effect of peroxyl radicals on the structure and gel properties of isolated rabbit meat myofibrillar proteins

(2018) Zhaoming Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of hydroxyl radical-induced oxidation on the structure and heat-induced gel properties of ovalbumin

(2018) Fang Geng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

Gelling properties of hake muscle with addition of freeze-thawed and freeze-dried soy phosphatidylcholine liposomes protected with trehalose

(2018) D. Marín-Peñalver et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of phosphates on gelling characteristics and water mobility of myofibrillar protein from grass carp (Ctenopharyngodon idellus)

(2018) Jingjing Huang et al.   FOOD CHEMISTRY

Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins

(2018) Minquan Xia et al.   FOOD RESEARCH INTERNATIONAL

Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp

(2018) Wenhong Gao et al.   JOURNAL OF FOOD ENGINEERING

Assessment of structural, textural, and gelation properties of myofibrillar protein of silver carp (Hypophthalmichthys molitrix) modified by stunning and oxidative stress

(2018) Longteng Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in physico-chemical properties, microstructure and intermolecular force of preserved egg yolk gels during pickling

(2018) Yuan Yang et al.   FOOD HYDROCOLLOIDS

Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system

(2017) Han Lu et al.   FOOD CHEMISTRY

Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR

(2017) Maria Victoria Traffano-Schiffo et al.   FOOD CHEMISTRY

FT-IR and Raman spectroscopies determine structural changes of tilapia fish protein isolate and surimi under different comminution conditions

(2017) Yuka Kobayashi et al.   FOOD CHEMISTRY

Effect of gellan and calcium chloride on properties of surimi gel with low and high setting phenomena

(2017) Tanyamon Petcharat et al.   RSC Advances

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

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

Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling

(2016) Yan Zhao et al.   FOOD CHEMISTRY

Gelatin increases the coarseness of whey protein gels and impairs water exudation from the mixed gel at low temperatures

(2016) Anneke H. Martin et al.   FOOD HYDROCOLLOIDS

Effects of malondialdehyde-induced protein modification on water functionality and physicochemical state of fish myofibrillar protein gel

(2016) Lin Wang et al.   FOOD RESEARCH INTERNATIONAL

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

Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters

(2016) Wenjie Liu et al.   MEAT SCIENCE

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

Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles

(2015) Xiangli Ding et al.   FOOD HYDROCOLLOIDS

Effects of l-Arginine on water holding capacity and texture of heat-induced gel of salt-soluble proteins from breast muscle

(2015) Hao Qin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Oxidation on Water Distribution and Physicochemical Properties of Porcine Myofibrillar Protein Gel

(2014) Yin Li et al.   Food Biophysics

Gelation of salted myofibrillar protein under malondialdehyde-induced oxidative stress

(2014) Feibai Zhou et al.   FOOD HYDROCOLLOIDS

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

Origin of Water Loss from Soy Protein Gels

(2014) V. Urbonaite et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of a highly resistant rice starch and pre-incubation temperatures on the physicochemical properties of surimi gel from grass carp (Ctenopharyn Odon Idellus)

(2013) Zhen Yang et al.   FOOD CHEMISTRY

Influence of konjac glucomannan on gelling properties and water state in egg white protein gel

(2013) Jinjin Liu et al.   FOOD RESEARCH INTERNATIONAL

Capillary Pressure as Related to Water Holding in Polyacrylamide and Chicken Protein Gels

(2013) Clinton D. Stevenson et al.   JOURNAL OF FOOD SCIENCE

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

(2013) Feibai Zhou et al.   MEAT SCIENCE

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

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

Oxidation of Myofibrillar Proteins and Impaired Functionality: Underlying Mechanisms of the Carbonylation Pathway

(2012) Mariana Utrera et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Protein Gels as Affecting Water-Holding Properties

(2012) Clinton D. Stevenson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dynamic rheology and thermal transitions of surimi seafood enhanced with ω-3-rich oils

(2011) Brittney N. Pietrowski et al.   FOOD HYDROCOLLOIDS

Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods

(2010) Xiang Dong Sun et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Protein Isolation from Gutted Herring (Clupea harengus) Using pH-Shift Processes

(2010) Sofia K. Marmon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Solubility of Salmon Myosin as Affected by Conformational Changes at Various Ionic Strengths and pH

(2010) TEIN M. LIN et al.   JOURNAL OF FOOD SCIENCE

Hydroxyl Radical and Ferryl-Generating Systems Promote Gel Network Formation of Myofibrillar Protein

(2010) Youling L. Xiong et al.   JOURNAL OF FOOD SCIENCE

Theoretical aspects of water-holding in meat

(2010) E. Puolanne et al.   MEAT SCIENCE

Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes

(2009) Amjad Khansaheb Balange et al.   FOOD HYDROCOLLOIDS

Oxidation of myosin by haem proteins generates myosin radicals and protein cross-links

(2008) Marianne N. Lund et al.   BIOCHEMICAL JOURNAL