Influence of Proteolysis on the Binding Capacity of Flavor Compounds to Myofibrillar Proteins

Insight into the effect of charge regulation on the binding mechanism of curcumin to myofibrillar protein

(2021) Changling Wu et al.   FOOD CHEMISTRY

Characterization of flavor frame in shiitake mushrooms (Lentinula edodes) detected by HS-GC-IMS coupled with electronic tongue and sensory analysis: Influence of drying techniques

(2021) Hui Hou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Trace the difference driven by unfolding-refolding pathway of myofibrillar protein: Emphasizing the changes on structural and emulsion properties

(2021) Liyuan Li et al.   FOOD CHEMISTRY

Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein

(2021) Tingxuan Gao et al.   FOOD HYDROCOLLOIDS

Elucidation of interaction mechanisms between myofibrillar proteins and ethyl octanoate by SPME-GC-MS, molecular docking and dynamics simulation

(2021) Haitang Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of constant power microwave on the adsorption behaviour of myofibril protein to aldehyde flavour compounds

(2020) Zhong Han et al.   FOOD CHEMISTRY

Influence of proteolytic enzyme treatment on the changes in volatile compounds and odors of beef longissimus dorsi

(2020) Di Zhao et al.   FOOD CHEMISTRY

Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins

(2019) Yongxia Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds

(2019) Hui Shen et al.   FOOD CHEMISTRY

Interplay between Residual Protease Activity in Commercial Lactases and the Subsequent Digestibility of β-Casein in a Model System

(2019) Di Zhao et al.   MOLECULES

Size-controlled fabrication of egg-like protein nanoparticles: thermodynamic characterization of the interaction between zein nanoparticles and serum albumin

(2019) Atefeh Pourhossein et al.   Materials Research Express

Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham

(2019) Chang-Yu Zhou et al.   FOOD CHEMISTRY

Interactions of selected ketone flavours with porcine myofibrillar proteins: The role of molecular structure of flavour compounds

(2019) Hui Shen et al.   FOOD CHEMISTRY

The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle

(2018) Jin-Xuan Cao et al.   FOOD CHEMISTRY

Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

(2018) C. Pérez-Santaescolástica et al.   FOOD RESEARCH INTERNATIONAL

Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile

(2018) C. Pérez-Santaescolástica et al.   FOOD RESEARCH INTERNATIONAL

Effect of trypsin treatments on the structure and binding capacity of volatile compounds of myosin

(2017) Tong Lv et al.   FOOD CHEMISTRY

The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella )

(2017) Xiaowei Lou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The ability of peptide extracts obtained at different dry cured ham ripening stages to bind aroma compounds

(2016) Isadora Martínez-Arellano et al.   FOOD CHEMISTRY

Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions

(2016) Xing Chen et al.   FOOD RESEARCH INTERNATIONAL

Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate

(2015) Abir Mokni Ghribi et al.   FOOD CHEMISTRY

Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding

(2015) Kun Wang et al.   FOOD HYDROCOLLOIDS

Potential Biomarker of Myofibrillar Protein Oxidation in Raw and Cooked Ham: 3-Nitrotyrosine Formed by Nitrosation

(2015) Xianchao Feng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Meat flavor precursors and factors influencing flavor precursors—A systematic review

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

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

Binding of Aroma Compounds with Myofibrillar Proteins Modified by a Hydroxyl-Radical-Induced Oxidative System

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

Exogenous Proteases for Meat Tenderization

(2013) Alaa A. Bekhit et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Protein hydrolysis using proteases: An important tool for food biotechnology

(2013) Olga Luisa Tavano   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins

(2012) Minh Ha et al.   FOOD CHEMISTRY

Kinetic characterization of Channa striatus muscle sarcoplasmic and myofibrillar protein hydrolysates

(2011) Masomeh Ghassem et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Interaction of malachite green with bovine serum albumin: Determination of the binding mechanism and binding site by spectroscopic methods

(2008) Ye-Zhong Zhang et al.   JOURNAL OF HAZARDOUS MATERIALS

The influence of cooking and fat trimming on the actual nutrient intake from meat

(2008) N. Gerber et al.   MEAT SCIENCE