Detalles de la búsqueda
1.
Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications.
Compr Rev Food Sci Food Saf
; 23(1): e13279, 2024 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-38284612
2.
The potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China.
Food Microbiol
; 98: 103787, 2021 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-33875215
3.
Effects of temperature and pH on the structure of a metalloprotease from Lactobacillus fermentum R6 isolated from Harbin dry sausages and molecular docking between protease and meat protein.
J Sci Food Agric
; 101(12): 5016-5027, 2021 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-33548144
4.
Investigating the rheological properties and 3D printability of tomato-starch paste with different levels of xanthan gum.
Int J Biol Macromol
; 257(Pt 1): 128430, 2024 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-38043652
5.
Interaction of the extracellular protease from Staphylococcus xylosus with meat proteins elucidated via spectroscopic and molecular docking.
Food Chem X
; 21: 101204, 2024 Mar 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-38379807
6.
Combined effect of ultrasound treatment and κ-carrageenan addition on the enhancement of gelling properties and rheological behavior of myofibrillar protein: An underlying mechanisms study.
Int J Biol Macromol
; 257(Pt 1): 128569, 2024 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-38065443
7.
Influence of varying oil phase volume fractions on the characteristics of flaxseed-derived diglyceride-based Pickering emulsions stabilized by modified soy protein isolate.
Food Res Int
; 175: 113812, 2024 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-38129013
8.
Evaluating the effect of thermo-reversible and thermo-irreversible curdlan gels on the gelling properties and in vitro digestibility of myofibrillar protein gels under low-salt condition.
Food Res Int
; 181: 114115, 2024 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-38448099
9.
Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsions.
Meat Sci
; 210: 109434, 2024 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-38244289
10.
Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel.
Food Res Int
; 182: 114177, 2024 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-38519164
11.
Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-salt condition.
Meat Sci
; 215: 109554, 2024 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-38838569
12.
Feasibility of Tenebrio molitor larvae protein to partially replace lean meat in the processing of hybrid frankfurters: Perspectives on quality profiles and in vitro digestibility.
Food Res Int
; 176: 113846, 2024 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-38163692
13.
Effects and mechanisms of different κ-carrageenan incorporation forms and ionic strength on the physicochemical and gelling properties of myofibrillar protein.
Int J Biol Macromol
; 257(Pt 2): 128659, 2024 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-38101671
14.
Proteolysis and quality characteristics of Harbin dry sausages caused by the addition of Staphylococcus xylosus protease.
Food Chem
; 404(Pt B): 134692, 2023 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-36283318
15.
Changes in protein oxidation, structure, and thermal stability of chicken breast subjected to ultrasound-assisted immersion freezing during frozen storage.
Food Chem
; 398: 133874, 2023 Jan 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-35964567
16.
A novel strategy for improving the stability of myofibrillar protein emulsions at low ionic strength using high-intensity ultrasound combined with non-enzymatic glycation.
Ultrason Sonochem
; 101: 106694, 2023 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-37979277
17.
Mechanisms underlying the effects of ultrasound-assisted alkaline extraction on the structural properties and in vitro digestibility of Tenebrio molitor larvae protein.
Ultrason Sonochem
; 94: 106335, 2023 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-36821935
18.
The dynamic change in the degradation and in vitro digestive properties of porcine myofibrillar protein during freezing storage.
Int J Biol Macromol
; 234: 123682, 2023 Apr 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-36796280
19.
Effects of κ-carrageenan gum on 3D printability and rheological properties of pork pastes.
Meat Sci
; 197: 109078, 2023 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-36549078
20.
In-Depth Insight into the Mechanism of Incorporation of Abelmoschus manihot Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters.
Foods
; 12(7)2023 Apr 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-37048328