This study aimed to probe the bioavailability of myofibrillar protein (MP) gels in mice as
affected by incorporating anionic xanthan (XMP) and sodium alginate (SMP)/cationic …

In this work, the simulated gastrointestinal digestion of myofibrillar protein gels (MPGs) with
anionic xanthan (XMP) and sodium alginate (SMP)/cationic chitosan (CSMP)/neutral curdlan …

Background Natural myofibrillar protein (MP) is sensitive to changes in the
microenvironment, such as pH and ionic strength, and therefore can adversely affect the …

This study was performed to evaluate the physicochemical properties of myofibrillar protein
(MP) gels containing pork skin gelatin at different salt concentrations. MP gels were …

This study aimed to investigate the effects of different plant polysaccharides (inulin, κ-
carrageenan, and konjac glucomannan) as fat substitutes on the gel properties …

The aim of this study was to evaluate quality characteristics of pork myofibrillar protein (MP)
added with cornstarch as affected by different pH values and salt cocnentrations. MP …

High-pressure homogenization modified quinoa protein (HQP) was added to porcine
myofibrillar proteins (MP) to study its the influence on protein conformation, water distribution …

The effects of cellulose microfibres (CMFs, Average size: 100±5 μm) and cellulose
nanofibres (CNFs, Average size: 60±3 nm) on the properties of myofibrillar protein (MP) gels …

The effect of partial replacement of NaCl (50%) with KCl in the presence of sodium tri‐
polyphosphate (STPP) on the cooking loss (CL), water‐holding capacity (WHC), rheological …

This study aimed to investigate the effects of phosphorylated-ovalbumin (P-OVA) at different
concentrations (0.5% and 1.0%) on the gel properties of pork myofibrillar protein (MP). The …