Keywords: پروتئین Myofibrillar; Edetic acid (PubChem CID: 6049); Egtazic acid (PubChem CID: 6207); Tryptophan (PubChem CID: 6305); Tyrosine (PubChem CID: 6057); Myofibrillar protein; Gel property; Low-frequency magnetic field; Rheological property; Raman spectroscopy; Low-field nuclear
مقالات ISI پروتئین Myofibrillar (ترجمه نشده)
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Keywords: پروتئین Myofibrillar; Tegillarca granosa; Electron beam irradiation; Myofibrillar protein; Biochemical property; Protein structure;
Keywords: پروتئین Myofibrillar; Myofibrillar protein; Gelation; Raman spectra; Microstructure; Sugarcane insoluble dietary fiber;
Keywords: پروتئین Myofibrillar; Porcine plasma protein hydrolysates; Myofibrillar protein; Hydroxyl radical-generating system;
Keywords: پروتئین Myofibrillar; Myofibrillar protein; Rheological properties; Ultrasound; Functional properties;
Keywords: پروتئین Myofibrillar; Protein phosphorylation; Myofibrillar protein; Degradation; Tenderization;
Keywords: پروتئین Myofibrillar; Myofibrillar protein; Lecithin; Gelation property; Microstructure;
Keywords: پروتئین Myofibrillar; β-cyclodextrin; Emulsifying stability; Emulsion gel; Myofibrillar protein; Protein oxidation; Polyphenols; Water-holding capacity;
Keywords: پروتئین Myofibrillar; Regenerated cellulose; Myofibrillar protein; Microstructure; Emulsion;
Keywords: پروتئین Myofibrillar; Phase behavior; Gelation; Myofibrillar protein; κ-carrageenan;
Keywords: پروتئین Myofibrillar; Tremella fuciformis; Myofibrillar protein; Polysaccharide; Rheology;
Keywords: پروتئین Myofibrillar; Zein hydrolysate; Myofibrillar protein; Oil-in-water emulsion; Emulsifying stability; Oxidative stability;
Keywords: پروتئین Myofibrillar; Sugarcane dietary fiber; Myofibrillar protein; Gelation; Secondary structure; Microstructure;
Keywords: پروتئین Myofibrillar; Porcine longissimus muscle; Myofibrillar protein; Moisture migration; Microstructure; Freeze-thaw cycles;
Determination of 3-nitrotyrosine in food protein suspensions
Keywords: پروتئین Myofibrillar; °C; Centigrade; 3NT; 3-nitrotyrosine; A; Protein precipitation agent; ANOVA; Analysis of variance; BSA; Bovine serum albumin; C; Casein; CV; Coefficient of variation; EC; Electron capture detection; FeCl3; Iron (III) chloride; FLD; Fluorescence detection
Keywords: پروتئین Myofibrillar; Myofibrillar protein; High pressure; Conformation; Gelation property; SEM; DSC;
Keywords: پروتئین Myofibrillar; Myofibrillar protein; Oxidation; Water mobility; Low-field NMR
Keywords: پروتئین Myofibrillar; Lard diacylglycerols; Myofibrillar protein; Gel properties; Structural changes;
Keywords: پروتئین Myofibrillar; Myofibrillar protein; Grass carp; Steady shear; Dynamic oscillatory; Creep-recovery; Sodium chloride (PubChem CID: 5234); Tris(Hydroxymethyl)aminomethane (PubChem CID: 6503); Hydrochloric acid (PubChem CID: 313);
Keywords: پروتئین Myofibrillar; Myofibrillar protein; High pressure homogenization; Solubility; Water; Chicken breast muscle;
Keywords: پروتئین Myofibrillar; Beef; Cook loss; Sarcoplasmic protein; Myofibrillar protein; Shrinkage;
Keywords: پروتئین Myofibrillar; Myofibrillar protein; High pressure; Water holding capacity; Hydrogen bond; Electrostatic interactions; Low field NMR;
Keywords: پروتئین Myofibrillar; Denervation; Muscle atrophy; Myofibrillar protein; Nebulin; Electron microscopy;
Keywords: پروتئین Myofibrillar; Protein oxidation; In vitro digestibility; Amino acids composition; ORAC; Myofibrillar protein;
Keywords: پروتئین Myofibrillar; Meat batter; Emulsion; Interfacial membrane; Oxidation; Myofibrillar protein
Keywords: پروتئین Myofibrillar; Large amplitude oscillatory shear; Myofibrillar protein; Rheology; Tuna;
Keywords: پروتئین Myofibrillar; Myofibrillar protein; Modified starches; Gel properties
Keywords: پروتئین Myofibrillar; Myofibrillar protein; Protein oxidation; Peroxyl radical; Gelation; Microstructure
Keywords: پروتئین Myofibrillar; Myofibrillar protein; Malondialdehyde; Protein oxidation; Gelation; FTIR;
Keywords: پروتئین Myofibrillar; Salting-in effect; Myofibrillar protein; Potassium chloride; Conformation modification; Zeta-potential; Secondary virial coefficient
Keywords: پروتئین Myofibrillar; Fish; Myofibrillar protein; Biofilm; Packaging; Nanocomposite
Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods
Keywords: پروتئین Myofibrillar; Myofibrillar protein; Thawing methods; Conformation; Gel quality;
Effect of phosphates on gelling characteristics and water mobility of myofibrillar protein from grass carp (Ctenopharyngodon idellus)
Keywords: پروتئین Myofibrillar; Sodium chloride (PubChem CID: 5234); Sodium pyrophosphate decahydrate (PubChem CID: 3084150); Sodium triphosphate (PubChem CID: 24455); Tris (PubChem CID: 6503); Hydrochloric acid (PubChem CID: 313); Isoamyl acetate (PubChem CID: 31276); Glutaraldehyde (P
Effects of zein hydrolysates coupled with sage (salvia officinalis) extract on the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions
Keywords: پروتئین Myofibrillar; Sage extract; Zein hydrolysates; Emulsifying stability; Oxidative stability; Myofibrillar protein;
Rigor bonds cause reduced sarcomeric volume in skinned porcine skeletal muscle under PSE-like conditions
Keywords: پروتئین Myofibrillar; Water-holding capacity; WHC; Myofibrillar protein; Denaturation; Small angle X-ray diffraction; Myosin;
Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at different NaCl concentrations
Keywords: پروتئین Myofibrillar; NaCl; Myofibrillar protein; Flaxseed gum; Water holding capacity; Gelling mechanism;
Effects of (â)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein-soybean oil emulsions
Keywords: پروتئین Myofibrillar; (â)-Epigallocatechin-3-gallate (PubChem CID: 65064); 5,5â²-Dithio-bis(2-nitrobenzoic acid) (PubChem CID: 6254); 8-Anilino-1-naphthalenesulfonic acid (PubChem CID: 1369); β-Mercaptoethanol (PubChem CID: 1567); 2-Thiobarbituric acid (PubChem CID: 272362
Thermal stability and gel quality of myofibrillar protein as affected by soy protein isolates subjected to an acidic pH and mild heating
Keywords: پروتئین Myofibrillar; Myofibrillar protein; Soy protein isolate; Gelation; Thermal properties; Molecular forces;
Synergistic action of cathepsin B, L, D and calpain in disassembly and degradation of myofibrillar protein of grass carp
Keywords: پروتئین Myofibrillar; Myofibrillar protein; Cathepsin; Calpain; Disassembly; Degradation; Synergy;
Interactions and phase behaviors in mixed solutions of κ-carrageenan and myofibrillar protein extracted from Alaska Pollock surimi
Keywords: پروتئین Myofibrillar; Myofibrillar protein; κ-Carrageenan; Electrostatic interactions; Phase behaviors;
Influence of frozen storage temperature on the microstructures and physicochemical properties of pre-frozen perch (Micropterus salmoides)
Keywords: پروتئین Myofibrillar; Perch; Frozen storage temperature; Ice crystals; Myofibrillar protein; Temperature-dependent relationship;
Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase
Keywords: پروتئین Myofibrillar; Grass carp; Myofibrillar protein; Neutral salt; Microbial transglutaminase; Gelation;
Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation
Keywords: پروتئین Myofibrillar; Myofibrillar protein; PSE-Like; Enzymatic glycosylation; Structural characteristics; Solubility;
Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations
Keywords: پروتئین Myofibrillar; Emulsion gel; Myofibrillar protein; Rosmarinic acid; Storage modulus; Gel strength; Confocal laser scanning microscopy;
Gelation and rheological properties of myofibrillar proteins influenced by the addition of soybean protein isolates subjected to an acidic pH treatment combined with a mild heating
Keywords: پروتئین Myofibrillar; Myofibrillar protein; Soy protein isolate; Gelation; Rheological properties; Microstructure;
Physicochemical and functional properties of silver carp (Hypophthalmichthys molitrix) myofibrillar protein glycated with konjac oligo-glucomannan
Keywords: پروتئین Myofibrillar; Konjac oligo-glucomannan; Myofibrillar protein; Glycation; Physicochemical properties; Functional properties;
Influence of RosA-protein adducts formation on myofibrillar protein gelation properties under oxidative stress
Keywords: پروتئین Myofibrillar; Myofibrillar protein; Rosmarinic acid; Adducts; Gelation; UPLC-Q-TOF;
Dielectric properties of myofibrillar protein dispersions from Alaska Pollock (Theragra chalcogramma) as a function of concentration, temperature, and NaCl concentration
Keywords: پروتئین Myofibrillar; Dielectric properties; Surimi; Myofibrillar protein; Salt; Viscosity;
Effect of chitooligosaccharides on the denaturation of weever myofibrillar protein during frozen storage
Keywords: پروتئین Myofibrillar; Chitooligosaccharides; Myofibrillar protein; Ca-ATPase
Gel properties and molecular forces of lamb myofibrillar protein during heat induction at different pH values
Keywords: پروتئین Myofibrillar; Lamb meat; Myofibrillar protein; Heat-induced gel; pH; Molecular forces