Influence of lard-based diacylglycerol on the rheological and physicochemical properties of thermally induced pork myofibrillar protein gels at different pH levels

LWT ◽  
2020 ◽  
Vol 117 ◽  
pp. 108708 ◽  
Author(s):  
Xinxin Zhao ◽  
Ge Han ◽  
Qinxiu Sun ◽  
Haotian Liu ◽  
Qian Liu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Myofibrillar Protein ◽  
Thermally Induced ◽  
Protein Gels

scholarly journals The Influence of Particle Size and Protein Content in Particle-Filled Myofibrillar Protein Gels

2017 ◽  
Vol 1 (1) ◽  
pp. 109 ◽  
Author(s):  
Andrew J. Gravelle ◽  
Alejandro G. Marangoni ◽  
Shai Barbut
Keyword(s):  
Particle Size ◽  
Protein Content ◽  
Myofibrillar Protein ◽  
Protein Gels

Effects of Oxidation on Water Distribution and Physicochemical Properties of Porcine Myofibrillar Protein Gel

2014 ◽  
Vol 9 (2) ◽  
pp. 169-178 ◽  
Author(s):  
Yin Li ◽  
Xia Li ◽  
Jin-zhi Wang ◽  
Chun-hui Zhang ◽  
Hong-mei Sun ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Water Distribution ◽  
Myofibrillar Protein ◽  
Protein Gel

Transglutaminase effects on gelation capacity of thermally induced beef protein gels

2006 ◽  
Vol 99 (3) ◽  
pp. 546-554 ◽  
Author(s):  
Marta Dondero ◽  
Valeria Figueroa ◽  
Ximena Morales ◽  
Emilia Curotto
Keyword(s):  
Thermally Induced ◽  
Protein Gels

Physicochemical properties of Tremella fuciformis polysaccharide and its interactions with myofibrillar protein

2017 ◽  
Vol 11 ◽  
pp. 18-25 ◽  
Author(s):  
Ya-Kun Zhang ◽  
Qiang Zhang ◽  
Jie Lu ◽  
Jin-Long Xu ◽  
Hua Zhang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Myofibrillar Protein ◽  
Tremella Fuciformis
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