Effect of deacetylated konjac glucomannan on heat-induced structural changes and flavor binding ability of fish myosin

Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds

(2020) Hui Shen et al.   FOOD CHEMISTRY

Myosin affects the structure and volatile flavour compounds binding of G‐actin in grass carp

(2020) Rufei Lin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The investigation of protein flexibility of various soybean cultivars in relation to physicochemical and conformational properties

(2020) Ying Zhu et al.   FOOD HYDROCOLLOIDS

Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein

(2020) Yungang Cao et al.   FOOD HYDROCOLLOIDS

Gel properties and formation mechanism of soy protein isolate gels improved by wheat bran cellulose

(2020) Yaqing Xiao et al.   FOOD CHEMISTRY

Effects of high pressure processing on gelation properties and molecular forces of myosin containing deacetylated konjac glucomannan

(2019) Zhiyu Li 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

Effect of vacuum impregnation of red sea bream (Pagrosomus major) with herring AFP combined with CS@Fe3O4 nanoparticles during freeze-thaw cycles

(2019) Linyu Nian et al.   FOOD CHEMISTRY

Microwave irradiation promotes aggregation behavior of myosin through conformation changes

(2019) Hongwei Cao et al.   FOOD HYDROCOLLOIDS

Binding of aldehydes to myofibrillar proteins as affected by two‐step heat treatments

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

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

Effect of l -histidine on the heat-induced aggregation of bighead carp ( Aristichthys nobilis ) myosin in low/high ionic strength solution

(2018) Ruichang Gao et al.   FOOD HYDROCOLLOIDS

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

(2018) Jun Qi et al.   FOOD HYDROCOLLOIDS

Effect of malondialdehyde modification on the binding of aroma compounds to soy protein isolates

(2018) Juan Wang et al.   FOOD RESEARCH INTERNATIONAL

Assessment of interaction of vanillin with barley, pea and whey proteins: Binding properties and sensory characteristics

(2018) Marika Houde et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

The effect of structural change on the digestibility of sarcoplasmic proteins in Nanjing dry-cured duck during processing

(2018) X J Du et al.   POULTRY SCIENCE

The effects of insoluble dietary fiber on myofibrillar protein gelation: microstructure and molecular conformations

(2018) Xinbo Zhuang et al.   FOOD CHEMISTRY

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

Effects of heat treatment at two temperatures on the myosin cluster of bighead carp for gel formation

(2017) Li Yuan et al.   CyTA-Journal of Food

Effect of molecular characteristics of Konjac glucomannan on gelling and rheological properties of Tilapia myofibrillar protein

(2016) Wenjie Jian et al.   CARBOHYDRATE POLYMERS

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

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

(2016) Xuxia Zhou et al.   FOOD CHEMISTRY

Effects of konjac glucomannan on heat-induced changes of physicochemical and structural properties of surimi gels

(2016) Tao Zhang et al.   FOOD RESEARCH INTERNATIONAL

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

Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach

(2014) Kun Wang et al.   FOOD CHEMISTRY

Binding of Aroma Compounds with Myofibrillar Proteins Modified by a Hydroxyl-Radical-Induced Oxidative System

(2014) Feibai Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characteristics and functional properties of gelatin from splendid squid (Loligo formosana) skin as affected by extraction temperatures

(2012) Muralidharan Nagarajan et al.   FOOD HYDROCOLLOIDS

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

(2012) Xuezhu Du et al.   FOOD RESEARCH INTERNATIONAL

Structural Evaluation of Myofibrillar Proteins during Processing of Cantonese Sausage by Raman Spectroscopy

(2011) Weizheng Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Use of Konjac glucomannan as additive to reinforce the gels from low-quality squid surimi

(2010) Manuel Angel Iglesias-Otero et al.   JOURNAL OF FOOD ENGINEERING

Interactions between aroma compounds and β-lactoglobulin in the heat-induced molten globule state

(2009) Laurette Tavel et al.   FOOD CHEMISTRY

Surface hydrophobicity and functional properties of myofibrillar proteins of mantle from frozen-stored squid (Illex argentinus) caught either jigging machine or trawling

(2007) Lorena A. Mignino et al.   LWT-FOOD SCIENCE AND TECHNOLOGY