Comparative study on the in vitro digestibility of chicken protein after different modifications

Ultrasound-assisted covalent reaction of myofibrillar protein: The improvement of functional properties and its potential mechanism

(2021) Jiahui Chen et al.   ULTRASONICS SONOCHEMISTRY

Dietary Pattern, Gut Microbiota, and Alzheimer’s Disease

(2020) Miao Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar protein

(2020) Jinfeng Pan et al.   FOOD CHEMISTRY

Overheating induced structural changes of type I collagen and impaired the protein digestibility

(2020) Miao Zhang et al.   FOOD RESEARCH INTERNATIONAL

Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast

(2020) Chao Zhang et al.   ULTRASONICS SONOCHEMISTRY

Effect of heat treatment on physicochemical state and in vitro digestion of salt-soluble protein from Pacific oyster (Crassostrea gigas)

(2020) Fan Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of different ultrasound frequencies on the structure, rheological and functional properties of myosin: Significance of quorum sensing

(2020) Jiahui Chen et al.   ULTRASONICS SONOCHEMISTRY

Oxidative stability of isoelectric solubilization/precipitation-isolated PSE-like chicken protein

(2019) Xue Zhao et al.   FOOD CHEMISTRY

INFOGEST static in vitro simulation of gastrointestinal food digestion

(2019) André Brodkorb et al.   Nature Protocols

Advanced glycation end products as biomarkers in systemic diseases: premises and perspectives of salivary advanced glycation end products

(2019) Anida M Băbţan et al.   Biomarkers in Medicine

Effects of preslaughter shackling on postmortem glycolysis, meat quality, changes of water distribution, and protein structures of broiler breast meat

(2019) X B Sun et al.   POULTRY SCIENCE

(-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress

(2019) Yuanqi Lv et al.   FOOD CHEMISTRY

Effect of non-covalent and covalent complexation of (−)-epigallocatechin gallate with soybean protein isolate on protein structure and in vitro digestion characteristics

(2019) Si-Duo Zhou et al.   FOOD CHEMISTRY

The beneficial effects of rutin on myofibrillar protein gel properties and related changes in protein conformation

(2019) Na Jia et al.   FOOD CHEMISTRY

Application of high-pressure treatment improves the in vitro protein digestibility of gel-based meat product

(2019) Siwen Xue et al.   FOOD CHEMISTRY

Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels

(2019) Shuai Jiang et al.   FOOD CHEMISTRY

Antioxidant and Antimicrobial Activities of (-)-Epigallocatechin-3-gallate (EGCG) and its Potential to Preserve the Quality and Safety of Foods

(2018) Mehdi Nikoo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colour

(2018) K Shikha Ojha et al.   FOOD CHEMISTRY

Effects of (−)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein–soybean oil emulsions

(2018) Yungang Cao et al.   FOOD CHEMISTRY

Conformation stability, in vitro digestibility and allergenicity of tropomyosin from shrimp ( Exopalaemon modestus ) as affected by high intensity ultrasound

(2018) Ziye Zhang et al.   FOOD CHEMISTRY

Application of microencapsulation for the safe delivery of green tea polyphenols in food systems: Review and recent advances

(2018) Awa Fanny Massounga Bora et al.   FOOD RESEARCH INTERNATIONAL

Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins

(2018) Amir Amiri et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

(2015) Yungang Cao et al.   FOOD CHEMISTRY

Identification and Quantification of Adducts between Oxidized Rosmarinic Acid and Thiol Compounds by UHPLC-LTQ-Orbitrap and MALDI-TOF/TOF Tandem Mass Spectrometry

(2015) Chang-bo Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ultrasound applications for the extraction, identification and delivery of food proteins and bioactive peptides

(2015) Shekhar U. Kadam et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins

(2008) Veronique Santé-Lhoutellier et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rapid Sample Processing for LC-MS-Based Quantitative Proteomics Using High Intensity Focused Ultrasound

(2008) Daniel López-Ferrer et al.   JOURNAL OF PROTEOME RESEARCH