Concepedia

Myofibrillar Protein Functionality

Myofibrillar Protein Functionality is a biochemical property that denotes the capacity of structural and regulatory proteins within muscle fibers to exhibit specific functional behaviors—such as water-holding capacity, gelation, and emulsification—crucial for determining meat quality attributes during post-mortem processing and storage.

212

Publications

12.2K

Citations

887

Authors

235

Institutions

Publications per year

2017–2026

120

Parents

Publications

212

Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins

Amir Amiri, Parisa Sharifian, Nafiseh Soltanizadeh · International Journal of Biological Macromolecules · 2018 · 364 citations

, , +14

Chemical, Physical, and Gel‐forming Properties of Oxidized Myofibrils and Whey‐ and Soy‐protein Isolates

G. Liu, Youling L. Xiong, D. Allan Butterfield · Journal of Food Science · 2000 · 245 citations

, , +17

Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols

Jingrong Cheng, Ming‐Jun Zhu, Xueming Liu · Food Chemistry · 2019 · 198 citations

, , +16

Effect of rapid rigor mortis processes on protein functionality in pectoralis major muscle of domestic turkeys.

Marian Pietrzak, Marion L. Greaser, A. Sosnicki · Journal of Animal Science · 1997 · 181 citations

, , +17

Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder

Xing Chen, Ruiyun Zhou, Xinglian Xu et al. · Food Research International · 2017 · 170 citations

, , +16

1–5 of 212

Authors

887

  1. XX
    Xinglian Xu

    Nanjing Agricultural University, China

    11 publications · 728 citations

    11

    h-index

  2. YL
    Youling L. Xiong

    University of Kentucky, United States

    10 publications · 752 citations

    10

    h-index

  3. GZ
    Guanghong Zhou

    Nanjing Agricultural University, China

    7 publications · 593 citations

    7

    h-index

  4. LZ
    Lei Zhou

    Nanjing Agricultural University, China

    6 publications · 308 citations

    6

    h-index

  5. BK
    Baohua Kong

    Northeast Agricultural University, China

    6 publications · 464 citations

    6

    h-index

1–5 of 887

Institutions

235

  1. Nanjing Agricultural University

    Nanjing, China

    19 h-index

    111 publications

    7.1K citations

  2. Dalian Polytechnic University

    Dalian, China

    10 h-index

    44 publications

    3.1K citations

  3. Huazhong Agricultural University

    Wuhan, China

    10 h-index

    49 publications

    3K citations

  4. University of Kentucky

    Lexington, United States

    9 h-index

    16 publications

    1.4K citations

  5. Hokkaido University

    Sapporo, Japan

    8 h-index

    27 publications

    827 citations

  6. Jiangnan University

    Wuxi, China

    7 h-index

    19 publications

    1.3K citations

  7. Northeast Agricultural University

    Harbin, China

    7 h-index

    46 publications

    2.9K citations

  8. State Key Laboratory of Food Science and Technology

    Wuxi, China

    6 h-index

    15 publications

    1.2K citations

1–8 of 235

Venues

  1. Food Chemistry

    40 publications · 2.4K citations

    31

    h-index

  2. Food Hydrocolloids

    24 publications · 1.8K citations

    24

    h-index

  3. Meat Science

    13 publications · 690 citations

    13

    h-index

  4. Journal of Food Science

    JFS · 12 publications · 650 citations

    11

    h-index

  5. 11

    h-index

1–5