Physicochemical properties and microstructure of composite surimi gels: The effects of ultrasonic treatment and olive oil concentration

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Food Colloid, Engineering, Chicken Myofibrillar Protein +8

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

Minyi Han, Peng Wang, Xinglian Xu et al. · Food Research International · 2014 · 385 citations

Biochemistry, Low-field Nmr Study, Protein Folding +6

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 · 348 citations

Biomedical Acoustics, Myofibrillar Protein Gel, Physicochemical Property +8

Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage

Xiao Feng, Nidhi Bansal, Hongshun Yang · Food Chemistry · 2016 · 219 citations

Fish Gelatin, Edible Film, Engineering +10

Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method

Yige Zhou, Hongshun Yang · Food Chemistry · 2018 · 216 citations

Food Chemistry, Ph Shift Method, Engineering +9