Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gel

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.10033 ◽

2019 ◽

Vol 100 (1) ◽

pp. 258-267 ◽

Author(s):

Mangang Wu ◽

Jiahao Wang ◽

Juan Hu ◽

Zhikun Li ◽

Rui Liu ◽

...

Keyword(s):

Rheological Properties ◽

Myofibrillar Protein ◽

Protein Gel ◽

Nmr Characterization

Download Full-text

Effect of plant protein mixtures on the microstructure and rheological properties of myofibrillar protein gel derived from red sea bream (Pagrosomus major)

Food Hydrocolloids ◽

10.1016/j.foodhyd.2019.05.043 ◽

2019 ◽

Vol 96 ◽

pp. 537-545 ◽

Author(s):

Duanquan Lin ◽

Longtao Zhang ◽

Runjing Li ◽

Baodong Zheng ◽

Mary C. Rea ◽

...

Keyword(s):

Rheological Properties ◽

Red Sea ◽

Myofibrillar Protein ◽

Plant Protein ◽

Sea Bream ◽

Red Sea Bream ◽

Download Full-text

Evaluation of Rheological Properties of Pork Myofibrillar Protein Gel and Quality Characteristics of Low-Fat Model Sausages with Pea Protein Concentrate and Transglutaminase

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2020.49.6.617 ◽

2020 ◽

Vol 49 (6) ◽

pp. 617-624

Author(s):

Jiseon Choi ◽

Koo Bok Chin

Keyword(s):

Rheological Properties ◽

Quality Characteristics ◽

Myofibrillar Protein ◽

Protein Concentrate ◽

Low Fat ◽

Pea Protein ◽

Download Full-text

Evaluation of Pork Skin Gelatin on Rheological Properties of Pork Myofibrillar Protein Gel at Different Salt Concentrations

Meat and Muscle Biology ◽

10.22175/rmc2017.036 ◽

2017 ◽

Vol 1 (3) ◽

pp. 39-39

Author(s):

C. Lee ◽

K. B. Chin

Keyword(s):

Rheological Properties ◽

Myofibrillar Protein ◽

Download Full-text

Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations

Food Science of Animal Resources ◽

10.5851/kosfa.2019.e48 ◽

2019 ◽

Vol 39 (4) ◽

pp. 576-584 ◽

Author(s):

Chnag Hoon Lee ◽

Koo Bok Chin

Keyword(s):

Rheological Properties ◽

Myofibrillar Protein ◽

Download Full-text

Fast magic angle spinning solid-state 51V NMR characterization of vanadium oxide catalysts supported on TiO2

Journal de Chimie Physique ◽

10.1051/jcp/1994910909 ◽

1994 ◽

Vol 91 ◽

pp. 909-915 ◽

Author(s):

D Courcot ◽

P Bodart ◽

C Fernandez ◽

M Rigole ◽

M Guelton

Keyword(s):

Solid State ◽

Vanadium Oxide ◽

Magic Angle Spinning ◽

Oxide Catalysts ◽

Magic Angle ◽

51V Nmr ◽

Nmr Characterization ◽

Angle Spinning ◽

Fast Magic Angle Spinning

Download Full-text

NMR characterization of complex natural products: Assigning novel, proton-deficient alkaloid scaffolds

Planta Medica ◽

10.1055/s-0036-1596152 ◽

2016 ◽

Vol 81 (S 01) ◽

pp. S1-S381

Author(s):

KR Gustafson ◽

STS Chan ◽

D Milanowski

Keyword(s):

Natural Products ◽

Nmr Characterization

Download Full-text

Faculty Opinions recommendation of NMR characterization of long-range order in intrinsically disordered proteins.

Faculty Opinions – Post-Publication Peer Review of the Biomedical Literature ◽

10.3410/f.3453958.5169057 ◽

2010 ◽

Author(s):

Vladimir Uversky ◽

Bin Xue

Keyword(s):

Intrinsically Disordered Proteins ◽

Range Order ◽

Disordered Proteins ◽

Long Range Order ◽

Intrinsically Disordered ◽

Nmr Characterization

Download Full-text

Synthesis and 31 P NMR characterization of new low toxic highly sensitive pH probes designed for in vivo acidic pH studies

Bioorganic & Medicinal Chemistry ◽

10.1016/s0968-0896(01)00414-x ◽

2002 ◽

Vol 10 (5) ◽

pp. 1451-1458 ◽

Author(s):

Sophie Martel ◽

Jean-Louis Clément ◽

Agnès Muller ◽

Marcel Culcasi ◽

Sylvia Pietri

Keyword(s):

Acidic Ph ◽

Highly Sensitive ◽

Nmr Characterization ◽

Low Toxic ◽

Download Full-text

Inhibitory effect of microwave heating on cathepsin l-induced degradation of myofibrillar protein gel

Food Chemistry ◽

10.1016/j.foodchem.2021.129745 ◽

2021 ◽

Vol 357 ◽

pp. 129745

Author(s):

Qian Wang ◽

Xidong Jiao ◽

Bowen Yan ◽

Linglu Meng ◽

Hongwei Cao ◽

...

Keyword(s):

Microwave Heating ◽

Cathepsin L ◽

Inhibitory Effect ◽

Myofibrillar Protein ◽

Download Full-text

Effects of High Hydrostatic Pressure Treatment: Characterization of Eel (Anguilla japonica) Surimi, Structure, and Angiotensin-Converting Enzyme Inhibitory Activity of Myofibrillar Protein

Food and Bioprocess Technology ◽

10.1007/s11947-021-02658-3 ◽

2021 ◽

Author(s):

Rongrong Ma ◽

Huipeng Liu ◽

Yuanhong Li ◽

Bior James Akoi Atem ◽

Xueping Ling ◽

...

Keyword(s):

Hydrostatic Pressure ◽

Angiotensin Converting Enzyme ◽

Inhibitory Activity ◽

High Hydrostatic Pressure ◽

Myofibrillar Protein ◽

Anguilla Japonica ◽

Pressure Treatment ◽

Converting Enzyme ◽

High Hydrostatic Pressure Treatment

Download Full-text