Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review
Y Xu, X Xu - Comprehensive Reviews in Food Science and …, 2021 - Wiley Online Library
Today, both consumers and food industry producers have exhibited an ever‐growing
interest in improving and broadening the functional performance of proteins in food industry …
interest in improving and broadening the functional performance of proteins in food industry …
Structural and functional modification of food proteins by high power ultrasound and its application in meat processing
D Kang, W Zhang, JM Lorenzo… - Critical Reviews in Food …, 2021 - Taylor & Francis
In the field of agricultural and food processing, high power ultrasound (HPUS) is recognized
as a green, physical and non-thermal technology in improving the safety and quality of …
as a green, physical and non-thermal technology in improving the safety and quality of …
Structural and functional modifications of myofibrillar protein by natural phenolic compounds and their application in pork meatball
QD Xu, ZL Yu, WC Zeng - Food Research International, 2021 - Elsevier
Abstract Effects of different phenolic compounds on the structural and functional properties
of myofibrillar protein (MP) were investigated, and the phenolic compounds were applied as …
of myofibrillar protein (MP) were investigated, and the phenolic compounds were applied as …
Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles
D Zhang, H Li, AM Emara, Y Hu, Z Wang, M Wang… - Food Chemistry, 2020 - Elsevier
The aim of this study was to investigate the effects of oxidation on the structure of pork
myofibrillar proteins (MPs) and the water retention mechanism of MPs gel. In a Fenton …
myofibrillar proteins (MPs) and the water retention mechanism of MPs gel. In a Fenton …
Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review
X Zhao, X Xu, G Zhou - … Reviews in Food Science and Food …, 2021 - Wiley Online Library
To improve the quality of meat products is a constant focus for both the meat industry and
scientists. As major components in meat protein, the gelation properties of myofibrillar …
scientists. As major components in meat protein, the gelation properties of myofibrillar …
Insight into the protein oxidation impact on the surface properties of myofibrillar proteins from bighead carp
Y Liu, E Mubango, P Dou, Y Bao, Y Tan, Y Luo, X Li… - Food Chemistry, 2023 - Elsevier
The objective of this study was to elucidate the influence of oxidative modifications of
myofibrillar proteins (MPs) on their surface properties. Oxidative modifications (deamination …
myofibrillar proteins (MPs) on their surface properties. Oxidative modifications (deamination …
Effects of water distribution and protein degradation on the texture of high pressure-treated shrimp (Penaeus monodon) during chilled storage
L Chen, D Jiao, H Liu, C Zhu, Y Sun, J Wu, M Zheng… - Food Control, 2022 - Elsevier
This study aimed to understand the effects of high-pressure processing (HPP) on the
physicochemical quality, protein degradation and endogenous enzyme activities of shrimp …
physicochemical quality, protein degradation and endogenous enzyme activities of shrimp …
Effects of fatty acid saturation degree on salt-soluble pork protein conformation and interfacial adsorption characteristics at the oil/water interface
Z Han, S Xu, J Sun, X Yue, Z Wu, JH Shao - Food Hydrocolloids, 2021 - Elsevier
The aim of this study was to explore the effect of fatty acid saturation degree on the
adsorption behavior of salt-soluble pork proteins at the oil/water interface and to reveal the …
adsorption behavior of salt-soluble pork proteins at the oil/water interface and to reveal the …
[HTML][HTML] Comparative study on the rheological properties of myofibrillar proteins from different kinds of meat
H Wang, Z Yang, H Yang, J Xue, Y Li, S Wang, L Ge… - Lwt, 2022 - Elsevier
In this study, the gel properties of myofibrillar proteins (MPs) from four meat sources (fish,
beef, sheep, and pork) were compared. Oscillatory rheology measurements including …
beef, sheep, and pork) were compared. Oscillatory rheology measurements including …
l-Arginine and l-lysine retard aggregation and polar residue modifications of myofibrillar proteins: Their roles in solubility of myofibrillar proteins in frozen porcine …
P Bao, L Chen, Y Hu, Y Wang, C Zhou - Food chemistry, 2022 - Elsevier
This study investigated the ability of l-arginine and l-lysine to inhibit the adverse effects of
freezing on the structure and solubility of myofibrillar proteins extract (MPE) in porcine …
freezing on the structure and solubility of myofibrillar proteins extract (MPE) in porcine …