Alkaline pH-dependent thermal aggregation of chicken breast myosin: formation of soluble aggregates

Effects of high pressure modification on conformation and gelation properties of myofibrillar protein

(2017) Ziye Zhang et al.   FOOD CHEMISTRY

Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation

(2017) Xue Shen et al.   FOOD HYDROCOLLOIDS

Yield, thermal denaturation, and microstructure of proteins isolated from pale, soft, exudative chicken breast meat by using isoelectric solubilization/precipitation

(2017) Xue Zhao et al.   PROCESS BIOCHEMISTRY

Conformational changes in proteins recovered from jumbo squid ( Dosidicus gigas ) muscle through pH shift washing treatments

(2016) Juan A. Cortés-Ruiz et al.   FOOD CHEMISTRY

Solubilisation of myosin in a solution of low ionic strength l -histidine: Significance of the imidazole ring

(2016) Xing Chen et al.   FOOD CHEMISTRY

Organic Nanoparticles in Foods: Fabrication, Characterization, and Utilization

(2016) Kang Pan et al.   Annual Review of Food Science and Technology

Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities

(2015) Xing Chen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The solubility and conformational characteristics of porcine myosin as affected by the presence of l-lysine and l-histidine

(2015) X.Y. Guo et al.   FOOD CHEMISTRY

Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets

(2015) Yun Deng et al.   FOOD CHEMISTRY

Formation of soluble whey protein aggregates and their stability in beverages

(2015) Kelsey N. Ryan et al.   FOOD HYDROCOLLOIDS

Heat-induced formation of myosin oligomer-soluble filament complex in high-salt solution

(2015) Masato Shimada et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of pH on the physicochemical and heat-induced gel properties of scallop Patinopecten yessoensis actomyosin

(2014) Xiu-Ping Dong et al.   FISHERIES SCIENCE

Comparison of the Proteolytic Activities of New Commercially Available Bacterial and Fungal Proteases toward Meat Proteins

(2013) Minh Ha et al.   JOURNAL OF FOOD SCIENCE

Nanoparticles Synthesized from Soy Protein: Preparation, Characterization, and Application for Nutraceutical Encapsulation

(2012) Zi Teng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Meat nutritional composition and nutritive role in the human diet

(2012) Paula Manuela de Castro Cardoso Pereira et al.   MEAT SCIENCE

Conformational changes and dynamic rheological properties of fish sarcoplasmic proteins treated at various pHs

(2010) Panchaporn Tadpitchayangkoon et al.   FOOD CHEMISTRY

Theoretical aspects of water-holding in meat

(2010) E. Puolanne et al.   MEAT SCIENCE

Preparation of nanoparticles from denatured whey protein by pH-cycling treatment

(2009) Hélène J. Giroux et al.   FOOD HYDROCOLLOIDS

Myosin is solubilized in a neutral and low ionic strength solution containing l-histidine

(2009) T. Hayakawa et al.   MEAT SCIENCE

Oxidation of Porcine Myosin by Hypervalent Myoglobin: The Role of Thiol Groups

(2008) Anne M. Frederiksen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY