Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors
J Zhang, D Kang, W Zhang, JM Lorenzo - Trends in Food Science & …, 2021 - Elsevier
Background Flavor profile is the most critical quality attribute of foods. Flavor binding ability
is one of the most essential functional properties of the protein. The dynamic equilibrium of …
is one of the most essential functional properties of the protein. The dynamic equilibrium of …
Insight into the incredible effects of microwave heating: Driving changes in the structure, properties and functions of macromolecular nutrients in novel food
X Deng, H Huang, S Huang, M Yang, J Wu, Z Ci… - Frontiers in …, 2022 - frontiersin.org
Microwave heating technology performs the characteristics of fast heating, high efficiency,
green energy saving and easy control, which makes it deeply penetrate into the food …
green energy saving and easy control, which makes it deeply penetrate into the food …
Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition
C Xue, J You, H Zhang, S Xiong, T Yin, Q Huang - Food Chemistry, 2021 - Elsevier
The capacity of myofibrillar protein (MP) to adsorb fishy-odors (hexanal, nonanal, 1-octen-3-
ol) was investigated under the influences of concentration, temperature, pH, ionic strength …
ol) was investigated under the influences of concentration, temperature, pH, ionic strength …
Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds
In this work, the effect of oxidation induced by hydroxyl radicals on the binding abilities of
myofibrillar protein (MP) gels to aldehydes and ketones and their relationship with MP gel …
myofibrillar protein (MP) gels to aldehydes and ketones and their relationship with MP gel …
Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals
This work investigated the effects of low-frequency ultrasound (US) induced conformational
variation of duck liver globular proteins (DLGPs) on the binding behavior of n-alkenals …
variation of duck liver globular proteins (DLGPs) on the binding behavior of n-alkenals …
Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds
H Shen, M Zhao, W Sun - Food Chemistry, 2019 - Elsevier
The influence of pH-induced structural modifications of myofibrillar proteins (MPs) on their
interaction mechanisms with pyrazine compounds was investigated. At a lower pH (4.9, 5.5) …
interaction mechanisms with pyrazine compounds was investigated. At a lower pH (4.9, 5.5) …
Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins
J Guo, Y Zhou, K Yang, X Yin, J Ma, Z Li, W Sun, M Han - Food chemistry, 2019 - Elsevier
This study aimed to investigate the effect of a low-frequency magnetic field (LF-MF; 0, 0.25,
0.5, and 1.4 mT) on the gel properties of pork myofibrillar protein (MP) and to explore …
0.5, and 1.4 mT) on the gel properties of pork myofibrillar protein (MP) and to explore …
Insight into the role of lipids in odor changes of frozen grass carp (Ctenopharyngodon idella) based on lipidomics and GC–MS analysis: Impact of freeze-thaw cycles …
Y Zhou, Y Xu, W Xia, D Yu, B Wang, J Xu - Food Chemistry, 2024 - Elsevier
The role of lipids in changes of volatile organic compounds (VOCs) in grass carp during 1
month of frozen storage with different freeze-thaw cycles and subsequent heat treatment …
month of frozen storage with different freeze-thaw cycles and subsequent heat treatment …
Exploring the interaction between myofibrillar proteins and pyrazine compounds: Based on molecular docking, molecular dynamics simulation, and multi-spectroscopy …
Flavor is one of the most important factors that affect consumers' preference for processed
meat products. This study aimed to investigate effects of heating on interaction between …
meat products. This study aimed to investigate effects of heating on interaction between …
Improvement of the gel properties and flavor adsorption capacity of fish myosin upon yeast β-glucan incorporation
Y Xu, Y Lv, Y Yin, H Zhao, X Li, S Yi, J Li - Food Chemistry, 2022 - Elsevier
The potential effects of yeast β-glucan (YG) on heat-induced gel properties, microstructure
and flavor adsorption capacity of fish myosin at different NaCl concentrations were …
and flavor adsorption capacity of fish myosin at different NaCl concentrations were …