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Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

Food research international, 2014-08, Vol.62, p.1175-1182

2014

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Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water

Innovative food science & emerging technologies, 2016-02, Vol.33, p.170-179

2016

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Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

Food science & technology, 2020-04, Vol.124, p.109182, Article 109182

2020

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Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF)

Innovative food science & emerging technologies, 2020-01, Vol.59, p.102277, Article 102277

2020

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Stress Effects on Meat Quality: A Mechanistic Perspective

Comprehensive reviews in food science and food safety, 2019-03, Vol.18 (2), p.380-401

2019

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Biofilm formation by meat-borne Pseudomonas fluorescens on stainless steel and its resistance to disinfectants

Food control, 2018-09, Vol.91, p.397-403

2018

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Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review

Comprehensive reviews in food science and food safety, 2021-01, Vol.20 (1), p.924-959

2021

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Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder

Food research international, 2017-10, Vol.100 (Pt 1), p.193-200

2017

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Effect of protein structure on water and fat distribution during meat gelling

Food chemistry, 2016-08, Vol.204, p.239-245

2016

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Insight into the oil polarity impact on interfacial properties of myofibrillar protein

Food hydrocolloids, 2022-07, Vol.128, p.107563, Article 107563

2022

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Temperature-dependent in vitro digestion properties of isoelectric solubilization/precipitation (ISP)-isolated PSE-like chicken protein

Food chemistry, 2021-05, Vol.343, p.128501-128501, Article 128501

2021

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pH-shifting encapsulation of curcumin in egg white protein isolate for improved dispersity, antioxidant capacity and thermal stability

Food research international, 2020-11, Vol.137, p.109366-109366, Article 109366

2020

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Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices

Trends in food science & technology, 2022-10, Vol.128, p.316-330

2022

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Real meat and plant-based meat analogues have different in vitro protein digestibility properties

Food chemistry, 2022-09, Vol.387, p.132917-132917, Article 132917

2022

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Explore the mechanism of continuous cyclic glycation in affecting the stability of myofibrillar protein emulsion: The influence of pH

Food research international, 2022-11, Vol.161, p.111834-111834, Article 111834

2022

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Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods

Critical reviews in food science and nutrition, 2018-11, Vol.58 (17), p.2981-3003

2018

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Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-l-lysine on the shelf life of ready-to-eat carbonado chicken

Food hydrocolloids, 2020-05, Vol.102, p.105576, Article 105576

2020

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Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties

Food science & technology, 2020-01, Vol.117, p.108664, Article 108664

2020

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The mechanism of high pressure-induced gels of rabbit myosin

Innovative food science & emerging technologies, 2012-10, Vol.16, p.41-46

2012

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Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at different NaCl concentrations

Food science & technology, 2018-01, Vol.87, p.361-367

2018

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Different protein-anthocyanin complexes engineered by ultrasound and alkali treatment: Structural characterization and color stability

Food chemistry, 2023-11, Vol.427, p.136693-136693, Article 136693

2023

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Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property

Food hydrocolloids, 2020-08, Vol.105, p.105852, Article 105852

2020

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Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions

Food research international, 2016-07, Vol.85, p.1-9

2016

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Rheological and physical properties of O/W protein emulsions stabilized by isoelectric solubilization/precipitation isolated protein: The underlying effects of varying protein concentrations

Food hydrocolloids, 2019-10, Vol.95, p.580-589

2019

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Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques

Food hydrocolloids, 2020-04, Vol.101, p.105455, Article 105455

2020

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Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water

Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF)

Stress Effects on Meat Quality: A Mechanistic Perspective

Biofilm formation by meat-borne Pseudomonas fluorescens on stainless steel and its resistance to disinfectants

Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review

Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder

Effect of protein structure on water and fat distribution during meat gelling

Insight into the oil polarity impact on interfacial properties of myofibrillar protein

Temperature-dependent in vitro digestion properties of isoelectric solubilization/precipitation (ISP)-isolated PSE-like chicken protein

pH-shifting encapsulation of curcumin in egg white protein isolate for improved dispersity, antioxidant capacity and thermal stability

Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices

Real meat and plant-based meat analogues have different in vitro protein digestibility properties

Explore the mechanism of continuous cyclic glycation in affecting the stability of myofibrillar protein emulsion: The influence of pH

Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods

Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-l-lysine on the shelf life of ready-to-eat carbonado chicken

Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties

The mechanism of high pressure-induced gels of rabbit myosin

Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at different NaCl concentrations

Different protein-anthocyanin complexes engineered by ultrasound and alkali treatment: Structural characterization and color stability

Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property

Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions

Rheological and physical properties of O/W protein emulsions stabilized by isoelectric solubilization/precipitation isolated protein: The underlying effects of varying protein concentrations

Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques

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