Effect on myofibrillar protein gelation induced by eugenol modification under oxidative stress
暂无分享,去创建一个
Qingling Wang | Juan Dong | Shiling Lu | Jiamei Li | Huasheng Ji | Ping Han | Ning An | M. Zhao | Shuyao Zhang
[1] Xinglian Xu,et al. The effect of water-insoluble dietary fiber from star anise on water retention of minced meat gels. , 2022, Food research international.
[2] D. Tang,et al. Mulberry fruit powder enhanced the antioxidant capacity and gel properties of hammered minced beef: Oxidation degree, rheological, and structure , 2022, LWT.
[3] Yasser Fakri Mustafa,et al. Extraction of tea polyphenols based on orthogonal test method and its application in food preservation , 2022, Food Science and Technology.
[4] Sheng Tian,et al. Effects of ethanolic extract from onion skin on the quality characteristics of beef patties during refrigerated storage , 2022, Food Science and Technology.
[5] S. Umapathy,et al. Potential of Raman spectroscopic techniques to study proteins. , 2021, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.
[6] Y. Xiong,et al. Myoprotein-phytophenol interaction: Implications for muscle food structure-forming properties. , 2021, Comprehensive reviews in food science and food safety.
[7] F. Geng,et al. Depolymerization of chicken egg yolk granules induced by high-intensity ultrasound. , 2021, Food chemistry.
[8] Guang-hong Zhou,et al. Dual role (promotion and inhibition) of transglutaminase in mediating myofibrillar protein gelation under malondialdehyde-induced oxidative stress. , 2021, Food chemistry.
[9] H. Dai,et al. Effect and mechanism of psyllium husk (Plantago ovata) on myofibrillar protein gelation , 2021 .
[10] M. Al-Hijazeen. The combination effect of adding rosemary extract and oregano essential oil on ground chicken meat quality , 2021 .
[11] Tim Baldensperger,et al. Protein oxidation - Formation mechanisms, detection and relevance as biomarkers in human diseases , 2021, Redox biology.
[12] Y. Xiong,et al. Animal and Plant Protein Oxidation: Chemical and Functional Property Significance , 2020, Foods.
[13] F. Geng,et al. Tandem mass tag-labeled quantitative proteomic analysis of tenderloins between Tibetan and Yorkshire pigs. , 2020, Meat science.
[14] Qiaozhi Zhang,et al. Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications , 2020, Critical reviews in food science and nutrition.
[15] M. Simões,et al. Antimicrobial polyphenol-rich extracts: Applications and limitations in the food industry. , 2020, Food research international.
[16] Jinxiang Wang,et al. Tea Polyphenols Affect Oxidative Modification and Solution Stability of Myofibrillar Protein from Grass Carp (Ctenopharyngodon idellus) , 2020, Food Biophysics.
[17] Xiu‐ping Dong,et al. Dose affected the role of gallic acid on mediating gelling properties of oxidatively stressed Japanese seerfish myofibrillar protein , 2020 .
[18] Tian Ding,et al. Binding affinity and antioxidant activity of the complex of (‐)‐epigallocatechin‐3‐gallate and whey protein isolate: Effect of ultrasound pretreatment , 2020, Journal of Food Process Engineering.
[19] Ming-jun Zhu,et al. Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols. , 2020, Food chemistry.
[20] Qian Liu,et al. The beneficial effects of rutin on myofibrillar protein gel properties and related changes in protein conformation. , 2019, Food chemistry.
[21] Ming-jun Zhu,et al. Effect of mulberry (Morus alba) polyphenols as antioxidant on physiochemical properties, oxidation and bio-safety in Cantonese sausages , 2019 .
[22] Xuxia Zhou,et al. Physicochemical properties and microstructure of fish myofibrillar protein-lipid composite gels: Effects of fat type and concentration , 2019, Food Hydrocolloids.
[23] Lei Zhou,et al. Effects of low fat addition on chicken myofibrillar protein gelation properties , 2019, Food Hydrocolloids.
[24] Guang-hong Zhou,et al. Inhibition of Epigallocatechin-3-gallate/Protein Interaction by Methyl-β-cyclodextrin in Myofibrillar Protein Emulsion Gels under Oxidative Stress. , 2018, Journal of agricultural and food chemistry.
[25] Guang-hong Zhou,et al. Effects of chicken myofibrillar protein concentration on protein oxidation and water holding capacity of its heat-induced gels , 2018, Journal of Food Measurement and Characterization.
[26] Jie Chen,et al. Effect of preheat treatment of milk proteins on their interactions with cyanidin-3-O-glucoside. , 2018, Food research international.
[27] Guang-hong Zhou,et al. Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations. , 2018, Food chemistry.
[28] Guang-hong Zhou,et al. Influence of RosA-protein adducts formation on myofibrillar protein gelation properties under oxidative stress , 2017 .
[29] Jianrong Li,et al. Effect of 6-gingerol on physicochemical properties of grass carp (Ctenopharyngodon idellus) surimi fortified with perilla oil during refrigerated storage. , 2017, Journal of the science of food and agriculture.
[30] Yongkang Luo,et al. Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system. , 2017, Food chemistry.
[31] B. Kong,et al. Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification. , 2017, Meat science.
[32] Guang-hong Zhou,et al. Emulsifying Properties of Oxidatively Stressed Myofibrillar Protein Emulsion Gels Prepared with (-)-Epigallocatechin-3-gallate and NaCl. , 2017, Journal of agricultural and food chemistry.
[33] Jie Chen,et al. Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion. , 2016, Journal of agricultural and food chemistry.
[34] Y. Xiong,et al. Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein. , 2015, Food chemistry.
[35] Kara Friesen,et al. Incorporation of phenolic compounds, rutin and epicatechin, into soy protein isolate films: mechanical, barrier and cross-linking properties. , 2015, Food chemistry.
[36] M. N. Lund,et al. Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking. , 2015, Meat science.
[37] Jianrong Li,et al. Effects of tea polyphenols on the post-mortem integrity of large yellow croaker (Pseudosciaena crocea) fillet proteins. , 2013, Food chemistry.
[38] L. Skibsted,et al. Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties. , 2011, Food chemistry.
[39] Y. Xiong,et al. Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein , 2007 .
[40] V. Santé-Lhoutellier,et al. Technical note: A simplified procedure for myofibril hydrophobicity determination. , 2006, Meat science.
[41] E. Stadtman,et al. Determination of carbonyl content in oxidatively modified proteins. , 1990, Methods in enzymology.