Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate

Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes

(2021) Qiongling Chen et al.   FOOD HYDROCOLLOIDS

Gel properties and formation mechanism of soy protein isolate gels improved by wheat bran cellulose

(2020) Yaqing Xiao et al.   FOOD CHEMISTRY

Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates

(2020) A. Javier Borderías et al.   FOOD HYDROCOLLOIDS

Effect of chickpea ( Cicer arietinum L. ) protein isolate on the heat‐induced gelation properties of pork myofibrillar protein

(2020) Junguang Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Insight into the mechanism of myofibrillar protein gel influenced by konjac glucomannan: Moisture stability and phase separation behavior

(2020) Xinbo Zhuang et al.   FOOD CHEMISTRY

Water-insoluble dietary fibers from oats enhance gel properties of duck myofibrillar proteins

(2020) Zhengwen Wang et al.   FOOD CHEMISTRY

Effects of radio frequency heating on water distribution and structural properties of grass carp myofibrillar protein gel

(2020) Limei Wang et al.   FOOD CHEMISTRY

Effects of high pressure processing on gelation properties and molecular forces of myosin containing deacetylated konjac glucomannan

(2019) Zhiyu Li et al.   FOOD CHEMISTRY

Curdlan enhances the structure of myosin gel model

(2019) Qianru Li et al.   Food Science & Nutrition

Effect of resistant corn starch on the thermal gelling properties of chicken breast myosin

(2019) Xi-xi Wang et al.   FOOD HYDROCOLLOIDS

Technological investigation into duck meat and its products - a potential alternative to chicken

(2019) S. BISWAS et al.   WORLDS POULTRY SCIENCE JOURNAL

Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation

(2019) Xinbo Zhuang et al.   CARBOHYDRATE POLYMERS

Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques

(2019) Li Zhang et al.   FOOD HYDROCOLLOIDS

Effects of calcium or sodium ions on the properties of whey protein isolate-lotus root amylopectin composite gel

(2018) Kang Liu et al.   FOOD HYDROCOLLOIDS

Gelation and rheological properties of myofibrillar proteins influenced by the addition of soybean protein isolates subjected to an acidic pH treatment combined with a mild heating

(2017) Haili Niu et al.   FOOD HYDROCOLLOIDS

The effects of calcium chloride on the gel properties of porcine myosin–κ-carrageenan mixtures

(2017) Teng Pan et al.   FOOD HYDROCOLLOIDS

Technological demands of meat processing–An Asian perspective

(2017) Wangang Zhang et al.   MEAT SCIENCE

Interaction between carrageenan/soy protein isolates and salt-soluble meat protein

(2016) Xue-qin Gao et al.   FOOD AND BIOPRODUCTS PROCESSING

Insight into the mechanism of myofibrillar protein gel stability: Influencing texture and microstructure using a model hydrophilic filler

(2016) Andrew J. Gravelle et al.   FOOD HYDROCOLLOIDS

Pea protein isolates: Structure, extraction, and functionality

(2016) A. C. Y. Lam et al.   FOOD REVIEWS INTERNATIONAL

Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lard diacylglycerols

(2016) Xiaoqin Diao et al.   MEAT SCIENCE

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

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

Correction to Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions

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

Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase

(2012) Jiang Jiang et al.   MEAT SCIENCE

Gelation properties of myofibrillar/pea protein mixtures induced by transglutaminase crosslinking

(2011) Xiang Dong Sun et al.   FOOD HYDROCOLLOIDS

The study on the impact of glycated pea proteins on human intestinal bacteria

(2011) Świątecka Dominika et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelation

(2011) Jingxin Sun 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

Rheological and Microstructural Properties of Porcine Myofibrillar Protein-Lipid Emulsion Composite Gels

(2009) Mangang Wu et al.   JOURNAL OF FOOD SCIENCE

Red meat consumption: An overview of the risks and benefits

(2009) Alison J. McAfee et al.   MEAT SCIENCE