Effects of different ultrasound power on physicochemical property and functional performance of chicken actomyosin.
暂无分享,去创建一个
Muhan Zhang | Jinxuan Cao | Jinxuan Cao | Chong Sun | Daoying Wang | Weimin Xu | Muhan Zhang | Haihong Wu | Haihong Wu | Ye Zou | Daoying Wang | Weimin Xu | Y. Zou | Zhilan Sun | Chong Sun | Pingping Xu | Pingping Xu | Zhilan Sun
[1] E. Li-Chan,et al. Effects of fish protein hydrolysate and freeze-thaw treatment on physicochemical and gel properties of natural actomyosin from Pacific cod. , 2013, Food chemistry.
[2] A. Ursu,et al. Haematococcus pluvialis soluble proteins: Extraction, characterization, concentration/fractionation and emulsifying properties. , 2016, Bioresource technology.
[3] I. Norton,et al. University of Birmingham The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins , 2015 .
[4] Xing Zhang,et al. Effects of high pressure modification on conformation and gelation properties of myofibrillar protein. , 2017, Food chemistry.
[5] S. Benjakul,et al. Physicochemical properties of natural actomyosin from threadfin bream (Nemipterus spp.) induced by high hydrostatic pressure. , 2014, Food chemistry.
[6] Lizhou Lin,et al. Effect of acoustic parameters on the cavitation behavior of SonoVue microbubbles induced by pulsed ultrasound. , 2017, Ultrasonics sonochemistry.
[7] Jiong Zheng,et al. Box–Behnken design for the optimization of nanoscale retrograded starch formation by high-power ultrasonication , 2016 .
[8] S. Benjakul,et al. Physicochemical changes in Pacific whiting muscle proteins during iced storage , 1997 .
[9] J. Arboleya,et al. Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage , 2015 .
[10] Dietrich Knorr,et al. Applications and potential of ultrasonics in food processing , 2004 .
[11] E. Li-Chan,et al. Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions , 2013 .
[12] Chong Sun,et al. Rapid tenderizing of goose breast muscle based on actomyosin dissociation by low-frequency ultrasonication , 2017 .
[13] M. M. Youssef,et al. Applications of ultrasound in analysis, processing and quality control of food: A review , 2012 .
[14] Ana C. Soria,et al. Effect of ultrasound on the technological properties and bioactivity of food: a review. , 2010 .
[15] R. Hastings,et al. Differential Scanning Calorimetry of Fish Muscle: The Effect of Processing and Species Variation , 2006 .
[16] R. Saleem,et al. Effect of low frequency ultrasonication on biochemical and structural properties of chicken actomyosin. , 2016, Food chemistry.
[17] D. Peressini,et al. Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels , 2017 .
[18] John W Thompson,et al. Thermal denaturation and aggregation properties of Atlantic salmon myofibrils and myosin from white and red muscles. , 2007, Journal of agricultural and food chemistry.
[19] Chang-Wei Hsieh,et al. Effect of adjustable parallel high voltage on biochemical indicators and actomyosin Ca2+-ATPase from tilapia (Orechromis niloticus) , 2016 .
[20] B. Li,et al. High intensity ultrasound modified ovalbumin: Structure, interface and gelation properties. , 2016, Ultrasonics sonochemistry.
[21] P. Shand,et al. Biochemical and physicochemical properties of thermally treated natural actomyosin extracted from normal and PSE pork Longissimus muscle , 2009 .
[22] Karina D. Martínez,et al. Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect. , 2015, Ultrasonics sonochemistry.
[23] Xiuyun Guo,et al. Heat-induced gel properties of porcine myosin in a sodium chloride solution containing L-lysine and L-histidine , 2017 .
[24] Claire Blayo,et al. Effects of high pressure processing (hydrostatic high pressure and ultra-high pressure homogenisation) on whey protein native state and susceptibility to tryptic hydrolysis at atmospheric pressure , 2016 .
[25] Jie Chen,et al. Role of β-conglycinin and glycinin subunits in the pH-shifting-induced structural and physicochemical changes of soy protein isolate. , 2011, Journal of food science.
[26] Yadong Zheng,et al. Effects of l-arginine on the physicochemical and gel properties of chicken actomyosin. , 2016, International journal of biological macromolecules.
[27] F. Shahidi,et al. Protein hydrolysate from turkey meat and optimization of its antioxidant potential by response surface methodology , 2018, Poultry science.
[28] L. Deterding,et al. Tripping up Trp: Modification of protein tryptophan residues by reactive oxygen species, modes of detection, and biological consequences. , 2015, Free radical biology & medicine.
[29] F. Liu,et al. Postmortem changes in actomyosin dissociation, myofibril fragmentation and endogenous enzyme activities of grass carp (Ctenopharyngodon idellus) muscle. , 2016, Food chemistry.
[30] S. Benjakul,et al. Muscle changes in hard and soft shell crabs during frozen storage , 2009 .
[31] X. Xu,et al. The roles of the actin-myosin interaction and proteolysis in tenderization during the aging of chicken muscle. , 2012, Poultry science.
[32] M. E. Reichmann,et al. Determination of molecular weights of plant viral protein subunits by polyacrylamide gel electrophoresis. , 1970, Virology.
[33] Yuqin Ding,et al. Heat-induced denaturation and aggregation of actomyosin and myosin from yellowcheek carp during setting. , 2014, Food chemistry.
[34] Yanshun Xu,et al. Acid-induced aggregation of actomyosin from silver carp (Hypophthalmichthys molitrix) , 2012 .
[35] Daoying Wang,et al. Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology , 2018, The Journal of Poultry Science.
[36] Sai-kun Pan,et al. Chitooligosaccharides suppress the freeze-denaturation of actomyosin in Aristichthys nobilis surimi protein. , 2014, International journal of biological macromolecules.
[37] Xiaozhi Tang,et al. Effects of pulsed ultrasound on rheological and structural properties of chicken myofibrillar protein. , 2017, Ultrasonics sonochemistry.
[38] R. Saleem,et al. Changes in Some Biochemical Indices of Stability of Broiler Chicken Actomyosin at Different Levels of Sodium Bicarbonate in Presence and Absence of Sodium Chloride , 2015 .
[39] H. Martens,et al. Thermal denaturation of proteins in post rigor muscle tissue as studied by differential scanning calorimetry , 1980 .
[40] Shulai Liu,et al. Physicochemical and functional properties of silver carp (Hypophthalmichthys molitrix) myofibrillar protein glycated with konjac oligo-glucomannan , 2017 .
[41] C. S. Saini,et al. Effect of gamma irradiation on structural, molecular, thermal and rheological properties of sunflower protein isolate , 2017 .
[42] M. M. Bradford. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. , 1976, Analytical biochemistry.
[43] M. Nickerson,et al. Functional attributes of pea protein isolates prepared using different extraction methods and cultivars , 2015 .
[44] Da-Wen Sun,et al. Effects of high pressure freezing (HPF) on denaturation of natural actomyosin extracted from prawn (Metapenaeus ensis). , 2017, Food chemistry.
[45] Xinglian Xu,et al. Effects of ultrasound assisted extraction on the physiochemical, structural and functional characteristics of duck liver protein isolate , 2017 .