Effects of high‐speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low‐fat conditions

2019 ◽  
Vol 99 (14) ◽  
pp. 6500-6508 ◽  
Author(s):  
Lei Zhou ◽  
Xiao Feng ◽  
Yuling Yang ◽  
Yinji Chen ◽  
Xiaozhi Tang ◽  
...  
Keyword(s):  
Structural Properties ◽  
High Speed ◽  
Myofibrillar Protein ◽  
Low Fat

Effects of high-speed shear homogenization on properties and structure of the chicken myofibrillar protein and low-fat mixed gel

LWT ◽  
2019 ◽  
Vol 110 ◽  
pp. 19-24 ◽  
Author(s):  
Lei Zhou ◽  
Xiao Feng ◽  
Yuling Yang ◽  
Yinji Chen ◽  
Jingyu Wang ◽  
...  
Keyword(s):  
High Speed ◽  
Myofibrillar Protein ◽  
Low Fat

scholarly journals Structural Properties and Testing of a Composite Banding Used in High-Speed Rotors

2007 ◽  
Vol 43 (1) ◽  
pp. 250-253 ◽  
Author(s):  
Vasileios Lelos ◽  
Steve Manifold ◽  
John Granier
Keyword(s):  
Structural Properties ◽  
High Speed

Effects of pulsed ultrasound on rheological and structural properties of chicken myofibrillar protein

2017 ◽  
Vol 38 ◽  
pp. 225-233 ◽  
Author(s):  
Jing-yu Wang ◽  
Yu-ling Yang ◽  
Xiao-zhi Tang ◽  
Wen-xi Ni ◽  
Lei Zhou
Keyword(s):  
Structural Properties ◽  
Myofibrillar Protein ◽  
Pulsed Ultrasound

Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels

2020 ◽  
Vol 311 ◽  
pp. 126018 ◽  
Author(s):  
Shuai Jiang ◽  
Shenchi Zhao ◽  
Xiwen Jia ◽  
Hui Wang ◽  
Huan Zhang ◽  
...  
Keyword(s):  
Structural Properties ◽  
Myofibrillar Protein ◽  
Gelling Properties

Impact of unripe banana flour on water states, rheological behaviour and structural properties of myofibrillar protein composite gel

LWT ◽  
2020 ◽  
Vol 125 ◽  
pp. 109276 ◽  
Author(s):  
Jailson Pereira ◽  
Sathuvan Malairaj ◽  
Sarfaraz Ahmed Brohi ◽  
Evans Frimpong Boateng ◽  
Wangang Zhang
Keyword(s):  
Structural Properties ◽  
Rheological Behaviour ◽  
Myofibrillar Protein ◽  
Composite Gel ◽  
Banana Flour ◽  
Unripe Banana Flour

Effects of low fat addition on chicken myofibrillar protein gelation properties

2019 ◽  
Vol 90 ◽  
pp. 126-131 ◽  
Author(s):  
Lei Zhou ◽  
Yuling Yang ◽  
Jingyu Wang ◽  
Sumeng Wei ◽  
Shanshan Li
Keyword(s):  
Myofibrillar Protein ◽  
Low Fat ◽  
Protein Gelation
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