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Effects of low‐frequency magnetic field on solubility, structural and functional properties of soy 11S globulin

Journal of the science of food and agriculture, 2024-08, Vol.104 (10), p.5944-5954

2024

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Combined Dynamic Kinetic Resolution and C−H Functionalization for Facile Synthesis of Non‐Biaryl‐Atropisomer‐Type Axially Chiral Organosilanes

Chemistry : a European journal, 2021-03, Vol.27 (13), p.4336-4340

2021

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Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate

Molecules (Basel, Switzerland), 2022-12, Vol.27 (24), p.8853

2022

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Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein

Molecules (Basel, Switzerland), 2022-11, Vol.27 (21), p.7493

2022

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The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties

Journal of food science and technology, 2021-06, Vol.58 (6), p.2258-2264

2021

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Effect of flaxseed oil double emulsion with tea polyphenol on the gel characteristics, antioxidant property and water mobility in reduced‐fat pork batter

International journal of food science & technology, 2022-10, Vol.57 (10), p.6399-6408

2022

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Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters

Ultrasonics sonochemistry, 2022-09, Vol.89, p.106150-106150, Article 106150

2022

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Effects of high‐pressure‐modified soy 11S globulin on the gel properties and water‐holding capacity of pork batter

International journal of food science & technology, 2022-04, Vol.57 (4), p.2459-2466

2022

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Effects of high‐pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala krasch gum

Journal of food science, 2021-11, Vol.86 (11), p.4946-4957

2021

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Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing

Meat science, 2021-06, Vol.176, p.108471-108471, Article 108471

2021

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Effect of sodium bicarbonate and sodium chloride on protein conformation and gel properties of pork myofibrillar protein

Arabian journal of chemistry, 2023-04, Vol.16 (4), p.104574, Article 104574

2023

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Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods

Foods, 2020-01, Vol.9 (1), p.26

2020

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Effect of temperature increase and NaCl addition on aggregation and gel properties of pork myofibrillar protein

Journal of food processing and preservation, 2021-11, Vol.45 (11), p.n/a

2021

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High pressure/thermal treatment effects on the texture of beef muscle

Meat science, 2004-11, Vol.68 (3), p.347-355

2004

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Effect of the levels of transglutaminase in frankfurters: a physical-chemical and Raman spectroscopy study

CYTA: journal of food, 2017-01, Vol.15 (1), p.75-80

2017

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Effects of high pressure homogenization on the solubility, foaming, and gel properties of soy 11S globulin

Food hydrocolloids, 2022-03, Vol.124, p.107261, Article 107261

2022

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Highly efficient desymmetrization of cyclopropenes to azabicyclo[3.1.0]hexanes with five continuous stereogenic centers by copper-catalyzed [3 + 2] cycloadditions

Organic chemistry frontiers an international journal of organic chemistry, 2018-09, Vol.5 (18), p.2759-2764

2018

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Thermal gel properties and protein conformation of pork batters as affected by high pressure and temperature

International journal of food properties, 2019-01, Vol.22 (1), p.1492-1500

2019

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Effect of sodium alginate on physical-chemical, protein conformation and sensory of low-fat frankfurters

Meat science, 2020-04, Vol.162, p.108043-108043, Article 108043

2020

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Effect of sodium bicarbonate on solubility, conformation and emulsion properties of pale, soft and exudative meat myofibrillar proteins

Food science & technology, 2022-03, Vol.157, p.113097, Article 113097

2022

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Solvent-Dependent Rhodium-Catalyzed Divergent Hydrofunctionalization of Trifluoromethylalkenes

Organic letters, 2023-07, Vol.25 (26), p.4928-4933

2023

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Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter

Meat science, 2023-04, Vol.198, p.109087-109087, Article 109087

2023

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Effect of sodium bicarbonate on techno-functional and rheological properties of pale, soft, and exudative (PSE) meat batters

Meat science, 2022-12, Vol.194, p.108990-108990, Article 108990

2022

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Effect of sodium chloride or sodium bicarbonate in the chicken batters: A physico-chemical and Raman spectroscopy study

Food hydrocolloids, 2018-10, Vol.83, p.222-228

2018

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Effect of pre-emulsified soy oil with soy protein isolate in frankfurters: A physical-chemical and Raman spectroscopy study

Food science & technology, 2016-12, Vol.74, p.465-471

2016

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Effects of low‐frequency magnetic field on solubility, structural and functional properties of soy 11S globulin

Combined Dynamic Kinetic Resolution and C−H Functionalization for Facile Synthesis of Non‐Biaryl‐Atropisomer‐Type Axially Chiral Organosilanes

Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate

Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein

The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties

Effect of flaxseed oil double emulsion with tea polyphenol on the gel characteristics, antioxidant property and water mobility in reduced‐fat pork batter

Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters

Effects of high‐pressure‐modified soy 11S globulin on the gel properties and water‐holding capacity of pork batter

Effects of high‐pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala krasch gum

Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing

Effect of sodium bicarbonate and sodium chloride on protein conformation and gel properties of pork myofibrillar protein

Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods

Effect of temperature increase and NaCl addition on aggregation and gel properties of pork myofibrillar protein

High pressure/thermal treatment effects on the texture of beef muscle

Effect of the levels of transglutaminase in frankfurters: a physical-chemical and Raman spectroscopy study

Effects of high pressure homogenization on the solubility, foaming, and gel properties of soy 11S globulin

Highly efficient desymmetrization of cyclopropenes to azabicyclo[3.1.0]hexanes with five continuous stereogenic centers by copper-catalyzed [3 + 2] cycloadditions

Thermal gel properties and protein conformation of pork batters as affected by high pressure and temperature

Effect of sodium alginate on physical-chemical, protein conformation and sensory of low-fat frankfurters

Effect of sodium bicarbonate on solubility, conformation and emulsion properties of pale, soft and exudative meat myofibrillar proteins

Solvent-Dependent Rhodium-Catalyzed Divergent Hydrofunctionalization of Trifluoromethylalkenes

Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter

Effect of sodium bicarbonate on techno-functional and rheological properties of pale, soft, and exudative (PSE) meat batters

Effect of sodium chloride or sodium bicarbonate in the chicken batters: A physico-chemical and Raman spectroscopy study

Effect of pre-emulsified soy oil with soy protein isolate in frankfurters: A physical-chemical and Raman spectroscopy study

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