Dietary supplementation of resveratrol improved the oxidative stability and spatial conformation of myofibrillar protein in frozen-thawed duck breast meat

Inhibiting effect of ice structuring protein on the decreased gelling properties of protein from quick-frozen pork patty subjected to frozen storage

(2021) Fangfei Li et al.   FOOD CHEMISTRY

The Effects of the antimicrobial peptide WK3 on diarrhea, growth performance and intestinal health of weaned piglets challenged with enterotoxigenic Escherichia coli K88

(2021) Licong Zhang et al.   Food & Nutrition Research

Dietary Curcumin Alleviated Acute Ileum Damage of Ducks (Anas platyrhynchos) Induced by AFB1 through Regulating Nrf2-ARE and NF-κB Signaling Pathways

(2021) Sanjun Jin et al.   Foods

Effects of dietary resveratrol supplementation on the chemical composition, oxidative stability and meat quality of ducks (Anas platyrhynchos)

(2021) Sanjun Jin et al.   FOOD CHEMISTRY

Changes in the thermal stability and structure of protein from porcine longissimus dorsi induced by different thawing methods

(2020) Bo Wang et al.   FOOD CHEMISTRY

Dietary curcumin decreased lipid oxidation and enhanced the myofibrillar protein structure of the duck (Anas Platyrhynchos) breast muscle when subjected to storage

(2020) Sanjun Jin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of dietary resveratrol supplementation in sows on antioxidative status, myofiber characteristic and meat quality of offspring

(2020) Qingwei Meng et al.   MEAT SCIENCE

Avian host defense cathelicidins: structure, expression, biological functions, and potential therapeutic applications

(2020) Yingjie Wang et al.   POULTRY SCIENCE

Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts

(2019) Li Huang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Protective effects of epicatechin on the oxidation and N-nitrosamine formation of oxidatively stressed myofibrillar protein

(2019) Ling Li et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Resveratrol attenuates oxidative stress and inflammatory response in turbot fed with soybean meal based diet

(2019) Chang Tan et al.   FISH & SHELLFISH IMMUNOLOGY

Effect of Chlorogenic Acid on the Physicochemical and Functional Properties of Coregonus Peled Myofibrillar Protein through Hydroxyl Radical Oxidation

(2019) Guo et al.   MOLECULES

Antioxidant efficiency and mechanisms of green tea, rosemary or maté extracts in porcine Longissimus dorsi subjected to iron-induced oxidative stress

(2019) Feibai Zhou et al.   FOOD CHEMISTRY

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

Physicochemical changes in myofibrillar proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field

(2018) Guoliang Jia et al.   FOOD CHEMISTRY

Effects of electron beam irradiation on the biochemical properties and structure of myofibrillar protein from Tegillarca granosa meat

(2018) Mingchun Lv et al.   FOOD CHEMISTRY

Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations

(2018) Shuangxi Wang et al.   FOOD CHEMISTRY

Inhibition of interaction between epigallocatechin-3-gallate and myofibrillar protein by cyclodextrin derivatives improves gel quality under oxidative stress

(2018) Yumeng Zhang et al.   FOOD RESEARCH INTERNATIONAL

Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation

(2018) Yujuan Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods

(2018) Fangfei Li et al.   MEAT SCIENCE

Conformation and emulsifying properties of deamidated wheat gluten-maltodextrin/citrus pectin conjugates and their abilities to stabilize β-carotene emulsions

(2018) Yongquan Wang et al.   FOOD HYDROCOLLOIDS

Effects of brown algal phlorotannins and ascorbic acid on the physiochemical properties of minced fish (Pagrosomus major) during freeze-thaw cycles

(2017) Tiantian Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Emulsifying Properties of Oxidatively Stressed Myofibrillar Protein Emulsion Gels Prepared with (−)-Epigallocatechin-3-gallate and NaCl

(2017) Xianchao Feng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of dietary resveratrol supplementation on meat quality, muscle antioxidative capacity and mitochondrial biogenesis of broilers

(2017) Cheng Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Use of polyphenol-rich grape by-products in monogastric nutrition. A review

(2016) Agustín Brenes et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

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

Antioxidant protection of proteins and lipids in processed pork loin chops through feed supplementation with avocado

(2016) Silvia H. Hernández-López et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Spectroscopic analysis on the binding interaction between tetracycline hydrochloride and bovine proteins β-casein, α-lactalbumin

(2016) Hongna Bi et al.   JOURNAL OF LUMINESCENCE

Effects of brown seaweed polyphenols,α-tocopherol, and ascorbic acid on protein oxidation and textural properties of fish mince (Pagrosomus major) during frozen storage

(2016) Tiantian Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

(2015) Yungang Cao et al.   FOOD CHEMISTRY

Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion

(2015) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Fabrication and Characterization of Stable Soy β-Conglycinin–Dextran Core–Shell Nanogels Prepared via a Self-Assembly Approach at the Isoelectric Point

(2015) Ji-Lu Feng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status

(2015) Cheng Zhang et al.   MEAT SCIENCE

Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review

(2014) Andrew B. Falowo et al.   FOOD RESEARCH INTERNATIONAL

Recent Advances and Uses of Grape Flavonoids as Nutraceuticals

(2014) Vasil Georgiev et al.   Nutrients

Effects of fish protein hydrolysate and freeze–thaw treatment on physicochemical and gel properties of natural actomyosin from Pacific cod

(2012) Malgorzata Korzeniowska et al.   FOOD CHEMISTRY

Effect of high pressure on solubility and aggregability of calcium-added soybean proteins

(2012) M.C. Añón et al.   Innovative Food Science & Emerging Technologies

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

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

(2009) Xiufang Xia et al.   MEAT SCIENCE