Concepedia

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

Yin Li, Xia Li, Jinzhi Wang, Chunhui Zhang, Hongmei Sun, Chunqing Wang, Xiao-lei Xie

Food Biophysics · 2014 · 102 citations · 34 references

DOI

Concepts

References

34

Effects of heat on meat proteins – Implications on structure and quality of meat products

Meat Science · 2005 · 1.3K citations

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Technical note: A simplified procedure for myofibril hydrophobicity determination

Ilham Chelh, Philippe Gatellier, Véronique Santé-Lhoutellier · Meat Science · 2006 · 620 citations

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Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods

Xiang Dong Sun, Richard A. Holley · Comprehensive Reviews in Food Science and Food Safety · 2010 · 499 citations · Full text

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Effect of Oxidation on In Vitro Digestibility of Skeletal Muscle Myofibrillar Proteins

Véronique Santé-Lhoutellier, Laurent Aubry, Philippe Gatellier · Journal of Agricultural and Food Chemistry · 2007 · 295 citations

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Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins

Martine Morzel, Philippe Gatellier, Thierry Sayd et al. · Meat Science · 2006 · 293 citations · Full text

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