Effects of ultrahigh pressure heat-assisted technology on the physicochemical and gelling properties of myofibrillar protein from Penaeus vannamei

Technical note: A simplified procedure for myofibril hydrophobicity determination

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

Natural Sciences, Biochemistry, Biophysics +8

Effects of high pressure modification on conformation and gelation properties of myofibrillar protein

Ziye Zhang, Yuling Yang, Peng Zhou et al. · Food Chemistry · 2016 · 452 citations

Life Sciences, Biochemistry, Biophysics +16

Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic

Xiang-Lian Xu, Minyi Han, Ying Fei et al. · Meat Science · 2010 · 245 citations

Agriculture, Biophysics, Food Science +17

Structural aspects of legume proteins and nutraceutical properties

Marina Carbonaro, P. Maselli, A. Nucara · Food Research International · 2014 · 242 citations

Life Sciences, Biochemistry, Nutritional Sciences +16

Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss – A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study

Ida Krestine Straadt, Marianne H. Rasmussen, Henrik J. Andersen et al. · Meat Science · 2006 · 221 citations

Agriculture, Food Science, Food Analysis +16