Effects of Oxidation on Water Distribution and Physicochemical Properties of Porcine Myofibrillar Protein Gel

The Effectiveness of Cryoprotectants in Inhibiting Multiple Freeze-Thaw-Induced Functional and Rheological Changes in the Myofibrillar Proteins of Common Carp (Cyprinus carpio) Surimi

(2013) Hongsheng Chen et al.   Food Biophysics

Comparison of the gel-forming ability and gel properties of α-lactalbumin, lysozyme and myoglobin in the presence of β-lactoglobulin under high pressure

(2013) Jin-Song He et al.   FOOD HYDROCOLLOIDS

The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate

(2013) Hao Hu et al.   FOOD HYDROCOLLOIDS

Influence of konjac glucomannan on gelling properties and water state in egg white protein gel

(2013) Jinjin Liu et al.   FOOD RESEARCH INTERNATIONAL

A d-f heteronuclear complex for dual-mode phosphorescence and magnetic resonance imaging

(2012) Hong Yang et al.   BIOMATERIALS

Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins

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

Influence of oxidation on myofibrillar proteins degradation from bovine via μ-calpain

(2012) Mei Xue et al.   FOOD CHEMISTRY

Properties of maize starch modified by ball milling in ethanol medium and low field NMR determination of the water molecular mobility in their gels

(2012) Cherif Ibrahima Khalil Diop et al.   JOURNAL OF CEREAL SCIENCE

Oxidation promotes cross-linking but impairs film-forming properties of whey proteins

(2012) Yaosong Wang et al.   JOURNAL OF FOOD ENGINEERING

Black heart characterization and detection in pomegranate using NMR relaxometry and MR imaging

(2012) Lu Zhang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

CHANGES IN PHYSIOCHEMICAL PROPERTIES OF MYOFIBRILLAR PROTEIN FROM SILVER CARP (HYPOPHTHALMICHTHYS MOLLITRIX) DURING HEAT TREATMENT

(2011) JINFENG PAN et al.   JOURNAL OF FOOD BIOCHEMISTRY

Oxidation enhances myofibrillar protein degradation via calpain and caspase-3

(2010) Ashley J. Smuder et al.   FREE RADICAL BIOLOGY AND MEDICINE

Characterization of water state and distribution in textured soybean protein using DSC and NMR

(2010) Feng Liang Chen et al.   JOURNAL OF FOOD ENGINEERING

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

Theoretical aspects of water-holding in meat

(2010) E. Puolanne et al.   MEAT SCIENCE

Effect of pH on the gel properties and secondary structure of fish myosin

(2009) Ru Liu et al.   FOOD CHEMISTRY

Monitoring the postharvest ripening of tomato fruit using quantitative MRI and NMR relaxometry

(2009) Maja Musse et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel

(2008) Minyi Han et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Macro-vision and grey level granulometry for quantification of tomato pericarp structure

(2007) Marie-Françoise Devaux et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY