Concepedia

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

Shuai Jiang, Shenchi Zhao, Xiwen Jia, Hui Wang, Huan Zhang, Qian Liu, Baohua Kong

Food Chemistry · 2019 · 135 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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Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

Yungang Cao, Youling L. Xiong · Food Chemistry · 2015 · 558 citations

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Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel

Ziye Zhang, Joe M. Regenstein, Peng Zhou et al. · Ultrasonics Sonochemistry · 2016 · 365 citations

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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 forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure

Ziye Zhang, Yuling Yang, Xiaozhi Tang et al. · Food Chemistry · 2015 · 340 citations

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