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 …

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 …

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 …

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 …

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 …

The objective of this study was to elucidate the influence of oxidative modifications of
myofibrillar proteins (MPs) on their surface properties. Oxidative modifications (deamination …

This study aimed to understand the effects of high-pressure processing (HPP) on the
physicochemical quality, protein degradation and endogenous enzyme activities of shrimp …

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 …

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 …

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 …