Exploration on antifreeze potential of thawed drip enzymatic hydrolysates on myofibrillar proteins in pork patties during freeze-thaw cycles DOI
Xiaoyu Han, Li Yang,

Ying Wang

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 467, P. 142248 - 142248

Published: Nov. 29, 2024

Language: Английский

Improvement of Gel Properties of Grape Seed Proanthocyanidin-Modified Oxidized Mutton Myofibrillar Protein by Sesbania Gum DOI Creative Commons

Dongsong Yang,

Lingping Zhang, Yulong Luo

et al.

LWT, Journal Year: 2025, Volume and Issue: 216, P. 117364 - 117364

Published: Jan. 1, 2025

Language: Английский

Citations

0
Decoding the textural deterioration of ready-to-eat shrimp: Insights from dynamic myofibrillar protein changes during thermal sterilization DOI
Shuo Wang,

Songyi Lin,

Shuang Li

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 202, P. 115745 - 115745

Published: Jan. 13, 2025

Language: Английский

Citations

0
Insights into interaction mechanism between fibrinogen hydrolyzed peptides and myosin during gelation by molecular docking and molecular dynamic simulation DOI
Yuemei Zhang,

Genpeng Bai,

Jinpeng Wang

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 472, P. 142900 - 142900

Published: Jan. 14, 2025

Language: Английский

Citations

0
Analysis on the ice growth in 3D-printed meat during freezing process DOI Creative Commons
Guoliang Jia,

Wenli Luan,

Yimeng Chen

et al.

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117549 - 117549

Published: Feb. 1, 2025

Language: Английский

Citations

0
Interactions between myofibrillar protein and konjac glucomannan at critical thermal phase transition temperatures: Aggregation, cross-linking, and protein conformational changes DOI
Sinong Liu, Hu Li,

Yanpeng Xiang

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 207, P. 116094 - 116094

Published: Feb. 27, 2025

Language: Английский

Citations

0
Malondialdehyde and peroxyl radical-driven oxidation of myofibrillar proteins to improve the gelation and emulsification properties DOI
Ran Wei,

Zicong Wan,

XU Xiao-yan

et al.

Food Structure, Journal Year: 2025, Volume and Issue: unknown, P. 100410 - 100410

Published: March 1, 2025

Language: Английский

Citations

0
Effect of β-glucan on the gelling properties of unwashed silver carp surimi gel: Insights into molecular interactions between different sources of β-glucan and myofibrillar protein DOI
Yisha Xie,

Kangyu Zhao,

Jing Peng

et al.

Food Research International, Journal Year: 2025, Volume and Issue: unknown, P. 116248 - 116248

Published: March 1, 2025

Language: Английский

Citations

0
Ultra-high pressure treatment improves the gel properties of Lentinan edodes polysaccharides-chicken myofibrillar protein composite DOI Creative Commons
Jiahui Li, Liang Li, Kexin Li

et al.

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117751 - 117751

Published: April 1, 2025

Language: Английский

Citations

0
Exploration on antifreeze potential of thawed drip enzymatic hydrolysates on myofibrillar proteins in pork patties during freeze-thaw cycles DOI
Xiaoyu Han, Li Yang,

Ying Wang

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 467, P. 142248 - 142248

Published: Nov. 29, 2024

Language: Английский

Citations

1