Detalles de la búsqueda
1.
Effects of low-frequency magnetic field on solubility, structural and functional properties of soy 11S globulin.
J Sci Food Agric
; 2024 Feb 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-38415770
2.
Using Potassium Bicarbonate to Improve the Water-Holding Capacity, Gel and Rheology Characteristics of Reduced-Phosphate Silver Carp Batters.
Molecules
; 28(14)2023 Jul 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-37513480
3.
Effects of heating rates on the self-assembly behavior and gelling properties of beef myosin.
J Sci Food Agric
; 103(5): 2473-2482, 2023 Mar 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-36658470
4.
Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein.
Molecules
; 27(21)2022 Nov 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-36364320
5.
Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate.
Molecules
; 27(24)2022 Dec 13.
Artículo
en Inglés
| MEDLINE | ID: mdl-36557986
6.
Effects of high pressure and thermal combinations on gel properties and water distribution of pork batters.
J Food Sci Technol
; 58(8): 3243-3249, 2021 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-34294987
7.
The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties.
J Food Sci Technol
; 58(6): 2258-2264, 2021 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-33967322
8.
Effect of dynamic ultra-high pressure homogenization on the structure and functional properties of whey protein.
J Food Sci Technol
; 57(4): 1301-1309, 2020 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-32180626
9.
Morphophysiological responses of detached and adhered biofilms of Pseudomonas fluorescens to acidic electrolyzed water.
Food Microbiol
; 82: 89-98, 2019 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-31027824
10.
Structural changes evaluation with Raman spectroscopy in meat batters prepared by different processes.
J Food Sci Technol
; 54(9): 2852-2860, 2017 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-28928525
11.
Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter.
J Food Sci Technol
; 52(5): 2622-33, 2015 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-25892760
12.
Effect of low-frequency alternating magnetic fields on the physicochemical, conformational and rheological properties of myofibrillar protein after iterative freeze-thaw cycles.
Int J Biol Macromol
; 267(Pt 1): 131418, 2024 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-38582465
13.
Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar protein.
Meat Sci
; 212: 109465, 2024 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-38452565
14.
Low-frequency alternating magnetic field and CaCl2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein.
Food Chem X
; 22: 101341, 2024 Jun 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-38586222
15.
Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter.
Gels
; 10(5)2024 May 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-38786264
16.
Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging.
Foods
; 13(3)2024 Jan 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-38338526
17.
Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein.
Foods
; 12(4)2023 Feb 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-36832887
18.
Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters.
J Texture Stud
; 54(4): 571-581, 2023 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-36793251
19.
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 Sci
; 198: 109087, 2023 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-36628894
20.
Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteins.
Meat Sci
; 204: 109241, 2023 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-37321052