Effects of direct current magnetic field co-treated with stirring on gel properties of chicken batter: Hydration and textural properties

Effect of fatty acid saturation on gel properties of salt‐soluble protein in pork

(2021) Lishuang Shi et al.   JOURNAL OF FOOD SCIENCE

Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies

(2021) Robyn Warner et al.   MEAT SCIENCE

The evolution of pork myosin aggregates and the relationship between aggregation modes and microstructures of O/W emulsions

(2021) Zongyuan Han et al.   FOOD HYDROCOLLOIDS

Gelation of chicken batters during heating under high pressure

(2021) Hai-bo Zheng et al.   Innovative Food Science & Emerging Technologies

The direct current magnetic field improved the water retention of low-salt myofibrillar protein gel under low temperature condition

(2021) Di Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of consumer behaviour on the environmental sustainability profile of food production and consumption chains – a case study on chicken meat

(2021) Margot Cooreman-Algoed et al.   RESOURCES CONSERVATION AND RECYCLING

Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions

(2020) Bo Chen et al.   FOOD CHEMISTRY

Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field

(2020) Xian Wang et al.   FOOD CHEMISTRY

Effects of direct current magnetic field treatment time on the properties of pork myofibrillar protein

(2020) Kun Yang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

How ultrasound combined with potassium alginate marination tenderizes old chicken breast meat: Possible mechanisms from tissue to protein

(2020) Haibo Shi et al.   FOOD CHEMISTRY

Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy

(2020) Kun Yang et al.   FOOD CHEMISTRY

Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating

(2020) Limei Wang et al.   FOOD HYDROCOLLOIDS

Investigation of static magnetic field effect on horseradish peroxidase enzyme activity and stability in enzymatic oxidation process

(2020) Narjes Emamdadi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Structural changes induced by direct current magnetic field improve water holding capacity of pork myofibrillar protein gels

(2020) Kun Yang et al.   FOOD CHEMISTRY

Effects of low frequency magnetic field on myoglobin oxidation stability

(2019) Minquan Xia et al.   FOOD CHEMISTRY

Plasma enhanced-nutmeg essential oil solid liposome treatment on the gelling and storage properties of pork meat batters

(2019) Yulin Zhu et al.   JOURNAL OF FOOD ENGINEERING

Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at different NaCl concentrations

(2018) Meiqin Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of magnetic field on the Eversa® Transform 2.0 enzyme: Enzymatic activity and structural conformation

(2018) Fernanda Cristina Fraga et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins

(2018) Juanjuan Guo et al.   FOOD CHEMISTRY

The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy

(2018) Zongyuan Han et al.   FOOD CHEMISTRY

Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition

(2016) Jun-Hua Shao et al.   FOOD CHEMISTRY

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

Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 °C) treatment

(2015) Tao Zhang et al.   FOOD HYDROCOLLOIDS

Protein crystallization in a magnetic field

(2015) Da-Chuan Yin   PROGRESS IN CRYSTAL GROWTH AND CHARACTERIZATION OF MATERIALS

Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan

(2012) Xuezhu Du et al.   FOOD RESEARCH INTERNATIONAL

Effects of chitosan on the gel properties of salt-soluble meat proteins from silver carp

(2010) Xingke Li et al.   CARBOHYDRATE POLYMERS

Effect of soy protein substitution for sodium caseinate on the transglutaminate-induced cold and thermal gelation of myofibrillar protein

(2009) Koo B. Chin et al.   FOOD RESEARCH INTERNATIONAL

The changes of macroscopic features and microscopic structures of water under influence of magnetic field

(2008) Xiao-Feng Pang et al.   PHYSICA B-CONDENSED MATTER