Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress

Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

(2015) Yungang Cao et al.   FOOD CHEMISTRY

Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts

(2015) Natchaphol Buamard et al.   FOOD HYDROCOLLOIDS

Influence of linoleic acid-induced oxidative modifications on physicochemical changes and in vitro digestibility of porcine myofibrillar proteins

(2015) Feibai Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Age-related changes in rat prostate tissue; perspective of protein oxidation

(2014) Duygu Uzun et al.   Aging Male

Pressure-induced changes of silver carp (Hypophthalmichthys molitrix) myofibrillar protein structure

(2014) Chunjiang Qiu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Gelation of salted myofibrillar protein under malondialdehyde-induced oxidative stress

(2014) Feibai Zhou et al.   FOOD HYDROCOLLOIDS

Protein Oxidation at Different Salt Concentrations Affects the Cross-Linking and Gelation of Pork Myofibrillar Protein Catalyzed by Microbial Transglutaminase

(2013) Chunqiang Li et al.   JOURNAL OF FOOD SCIENCE

Fat content has a significant impact on protein oxidation occurred during frozen storage of beef patties

(2013) Mariana Utrera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals

(2013) Feibai Zhou et al.   MEAT SCIENCE

Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins

(2012) Weizheng Sun et al.   Food and Bioprocess Technology

Oxidation-Induced Unfolding Facilitates Myosin Cross-Linking in Myofibrillar Protein by Microbial Transglutaminase

(2012) Chunqiang Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of heat treatment on protein oxidation in pig meat

(2011) S. Traore et al.   MEAT SCIENCE

Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods

(2010) Xiang Dong Sun et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of Cryoprotectants on Chemical, Mechanical and Sensorial Characteristics of Spent Laying Hen Surimi

(2010) Sang Keun Jin et al.   Food and Bioprocess Technology

Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation

(2010) Xiufang Xia et al.   MEAT SCIENCE

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Structural modification of soy protein by the lipid peroxidation product malondialdehyde

(2009) Wei Wu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Modification of Casein by the Lipid Oxidation Product Malondialdehyde

(2008) An Adams et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oxidation of Skeletal Muscle Myofibrillar Proteins in Oil-in-Water Emulsions: Interaction with Lipids and Effect of Selected Phenolic Compounds

(2008) Mario Estévez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Variation in the Cross-Linking Pattern of Porcine Myofibrillar Protein Exposed to Three Oxidative Environments

(2008) Youling L. Xiong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY