Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition

Adsorption kinetics and thermodynamics of yeast β-glucan for off-odor compounds in silver carp mince

(2020) Huimin Zhang et al.   FOOD CHEMISTRY

Comparative Characterization of Aroma Compounds in Silver Carp (Hypophthalmichthys molitrix), Pacific Whiting (Merluccius productus), and Alaska Pollock (Theragra chalcogramma) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies

(2020) Yueqi An et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties

(2020) Zhuang-Li Kang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of constant power microwave on the adsorption behaviour of myofibril protein to aldehyde flavour compounds

(2020) Zhong Han et al.   FOOD CHEMISTRY

Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins

(2019) Yongxia Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds

(2019) Hui Shen et al.   FOOD CHEMISTRY

The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle

(2018) Jin-Xuan Cao et al.   FOOD CHEMISTRY

Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp ( Hypophthalmichthys molitrix )

(2018) Yueqi An et al.   FOOD CHEMISTRY

Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms

(2018) Jun Qi et al.   FOOD HYDROCOLLOIDS

Effect of phosphates on gelling characteristics and water mobility of myofibrillar protein from grass carp (Ctenopharyngodon idellus)

(2018) Jingjing Huang et al.   FOOD CHEMISTRY

Structural characterization of a tetrapeptide from Sesame flavor-type Baijiu and its interactions with aroma compounds

(2018) Mingquan Huang et al.   FOOD RESEARCH INTERNATIONAL

Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi

(2018) Huimin Zhang et al.   FOOD HYDROCOLLOIDS

Effects and mechanisms of ultrasound- and alkali-assisted enzymolysis on production of water-soluble yeast β-glucan

(2018) Zhaomin Zheng et al.   BIORESOURCE TECHNOLOGY

Effect of trypsin treatments on the structure and binding capacity of volatile compounds of myosin

(2017) Tong Lv et al.   FOOD CHEMISTRY

The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella )

(2017) Xiaowei Lou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The ability of peptide extracts obtained at different dry cured ham ripening stages to bind aroma compounds

(2016) Isadora Martínez-Arellano et al.   FOOD CHEMISTRY

Steady, dynamic, and creep-recovery rheological properties of myofibrillar protein from grass carp muscle

(2016) Jingjing Huang et al.   FOOD HYDROCOLLOIDS

Effect of pH on the interaction of volatile compounds with the myofibrillar proteins of duck meat

(2016) Q. L. Yang et al.   POULTRY SCIENCE

Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate

(2016) Deke Chen et al.   Journal of Ocean University of China

Effects of ultrasound on molecular properties, structure, chain conformation and degradation kinetics of carboxylic curdlan

(2015) Jing-Kun Yan et al.   CARBOHYDRATE POLYMERS

Effect of salts and pH on selected ketone flavours binding to salt-extracted pea proteins: The role of non-covalent forces

(2015) Kun Wang et al.   FOOD RESEARCH INTERNATIONAL

Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants

(2011) Suthasinee Yarnpakdee et al.   FOOD CHEMISTRY

Odour and flavour perception in flavoured model systems: Influence of sodium chloride, umami compounds and serving temperature

(2009) Sonia Ventanas et al.   FOOD QUALITY AND PREFERENCE

Binding of Flavor Compounds and Whey Protein Isolate as Affected by Heat and High Pressure Treatments

(2008) Janina Kühn et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY