Effects of ultrasonic treatment on the structure and functional characteristics of myofibrillar proteins from black soldier fly
X Ni, C Chen, R Li, Q Liu, C Duan, X Wang… - International Journal of …, 2024 - Elsevier
In the process of utilizing black soldier fly larvae (BSFL) lipids to develop biodiesel, many by-
products will be produced, especially the underutilized protein components. These proteins …
products will be produced, especially the underutilized protein components. These proteins …
Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel
S Lin, X Liang, Z Zhao, B Kong, C Cao, F Sun… - Food Research …, 2024 - Elsevier
This work investigated the effect of ultrasound (US) treatment synergized with κ-carrageenan
(KC) on the gel properties, structural characteristics and microstructures of myofibrillar …
(KC) on the gel properties, structural characteristics and microstructures of myofibrillar …
Preventing thermal aggregation of ovalbumin through dielectric-barrier discharge plasma treatment and enhancing its emulsification properties
ZW Liu, PP Tang, YX Zhang, JH Cheng… - International Journal of …, 2024 - Elsevier
Abstract The impact of Dielectric-Barrier Discharge (DBD) plasma treatment on the
prevention of heat-induced aggregation of Ovalbumin (OVA) and improvement in …
prevention of heat-induced aggregation of Ovalbumin (OVA) and improvement in …
Proteomic analysis revealing mechanisms of κ-carrageenan modulating the gelling properties of heat-induced microbial transglutaminase cross-linked myofibrillar …
Y Feng, Z Sun, J Zhang, P Shi, B Kong, C Cao, F Sun… - Food …, 2024 - Elsevier
The effects of κ-carrageenan (KC, 0.2%, w/w) on the gelling properties and microstructures
of heat-treated myofibrillar protein (MP) gels mediated by various levels (0, 0.1, 0.3, and …
of heat-treated myofibrillar protein (MP) gels mediated by various levels (0, 0.1, 0.3, and …
Tracking protein aggregation behavior and molecular interactions induced by conformational alterations in the formation of myofibrillar protein-Abelmoschus manihot …
D Yuan, J Zhang, Z Zhao, B Kong, J Chen, D Zhang… - Food …, 2024 - Elsevier
The present study aimed to systematically investigate the effects of different Abelmoschus
manihot gum (AMG) concentrations (0–0.5%, w/w) on the formation of myofibrillar protein …
manihot gum (AMG) concentrations (0–0.5%, w/w) on the formation of myofibrillar protein …
Cyclic Continuous Glycation Enhanced Dispersibility of Myofibrillar Protein: Reaction Efficiency and Sites Modification
J Chai, X Zhao, W Zhang, Y Wang… - Journal of Agricultural and …, 2024 - ACS Publications
Reaction efficiency in glycation lacks sufficient attention, leading to the waste of process
costs. Cyclic continuous glycation (CCG) is an effective approach to accelerate covalent …
costs. Cyclic continuous glycation (CCG) is an effective approach to accelerate covalent …
An unfolding/aggregation kinetic instructed rational design towards improving graft degree of glycation for myofibrillar protein
J Chai, X Zhao, Y Xu, X Xu - Food Chemistry, 2024 - Elsevier
Glycation is an effective strategy for the application of myofibrillar protein (MP) in beverage
formulas by improving water solubility. In conventional glycation, the efficiency was limited …
formulas by improving water solubility. In conventional glycation, the efficiency was limited …
Maillard conjugates of whey protein isolate and gum Arabic: Enhanced functional properties and unique gut microbiota regulation
X Kan, K Zhang, X Fan, L Chen, X Zeng - Food Hydrocolloids, 2024 - Elsevier
Interactions between proteins and polysaccharides can be used to design food ingredients
with potential functional properties. However, the effects of the products formed through …
with potential functional properties. However, the effects of the products formed through …
Effect of sodium alginate and egg white protein combinations on the functional properties and structures of chicken myofibrillar protein
H Yi, J Yao, Y Chen, X Wang, J Guo, S Pan - Food Research International, 2024 - Elsevier
This research explored the influence of varying sodium alginate (SA) and egg white protein
(EWP) ratios (1: 2, 2: 3, 1: 1, 3: 2, 2: 1, v/v) on the structural and gel characteristics of chicken …
(EWP) ratios (1: 2, 2: 3, 1: 1, 3: 2, 2: 1, v/v) on the structural and gel characteristics of chicken …
Effects of ultrasound treatment on the structure, function properties and in vitro digestion of Sipunculus nudus protein
Y Dai, X Lu, R Li, Y Li, H Dong, D Zhu, Y Cao… - International Journal of …, 2024 - Elsevier
Abstract Sipunculus nudus (S. nudus), an edible marine invertebrate, is rich in myofibrillar
proteins. However, its extremely low water solubility and relatively firm texture limit its …
proteins. However, its extremely low water solubility and relatively firm texture limit its …