The effects of three polysaccharides on the gelation properties of myofibrillar protein: Phase behaviour and moisture stability

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

Meat Science · 2005 · 1.3K citations

Agriculture, Biochemistry, Food Science +14

Protein–polysaccharide interactions at fluid interfaces

Juan M. Rodrı́guez Patino, Ana M.R. Pilosof · Food Hydrocolloids · 2011 · 393 citations · Full text

Life Sciences, Biochemistry, Biophysics +13

Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

Xinbo Zhuang, Minyi Han, Yun Bai et al. · Food Hydrocolloids · 2017 · 234 citations

Agriculture, Biochemistry, Food Science +14

Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation

Xinbo Zhuang, Xiping Jiang, Hengyue Zhou et al. · Carbohydrate Polymers · 2019 · 207 citations

Agriculture, Biochemistry, Food Science +14

Influence of carrageenan addition on turkey meat sausages properties

M.A. Ayadi, A. Kechaou, Iskandar Makni et al. · Journal of Food Engineering · 2009 · 186 citations · Full text

Agriculture, Animal Sciences, Food Science +14