Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry
Protein oxidation in meat has received immense attention since it significantly affects the
quality of meat-based products. This review sheds light on the effects of protein oxidation on …
quality of meat-based products. This review sheds light on the effects of protein oxidation on …
[HTML][HTML] Ultrasound-assisted processing: Changes in gel properties, water-holding capacity, and protein aggregation of low-salt Hypophthalmichthys molitrix surimi by …
X Zhang, Q Guo, W Shi - Ultrasonics Sonochemistry, 2023 - Elsevier
The effects of ultrasound combined (25 kHz, 400±20 W/L, ultrasonic time of 5, 10 and 15
min) with soy protein isolate processing on gelling properties of low-salt silver carp surimi …
min) with soy protein isolate processing on gelling properties of low-salt silver carp surimi …
Mechanisms of inulin addition affecting the properties of chicken myofibrillar protein gel
K Han, S Li, Y Yang, X Feng, X Tang, Y Chen - Food Hydrocolloids, 2022 - Elsevier
This paper studied the effects of inulin addition (0–20 mg mL− 1) on the properties of
chicken myofibrillar protein (MP) heat-induced gel. The molecular forces to maintain the gel …
chicken myofibrillar protein (MP) heat-induced gel. The molecular forces to maintain the gel …
Effects of umami substances as taste enhancers on salt reduction in meat products: A review
F Ma, Y Li, Y Zhang, Q Zhang, X Li, Q Cao, H Ma… - Food Research …, 2024 - Elsevier
Sodium is one of the essential additives in meat processing, but excessive sodium intake
may increase risk of hypertension and cardiovascular disease. However, reducing salt …
may increase risk of hypertension and cardiovascular disease. However, reducing salt …
Design and characterization of low salt myofibrillar protein-sugar beet pectin double-crosslinked gels pretreated by ultrasound and konjac glucomannan …
Y Gao, S Wang, H Liu, Y Gu, J Zhu - Food Hydrocolloids, 2023 - Elsevier
The purpose of this study was to investigate the influence of two-step sequential cross-
linking induced by laccase and heat treatment on the conformation and gelling properties of …
linking induced by laccase and heat treatment on the conformation and gelling properties of …
Effect of oil-modified crosslinked starch as a new fat replacer on gel properties, water distribution, and microstructures of pork meat batter
X Zhao, R Guo, X Li, X Wang, L Zeng, X Wen, Q Huang - Food Chemistry, 2023 - Elsevier
This work investigated the effects of oil-modified crosslinked starch (Oil-CTS) as a fat
replacer on the gel properties, water distribution, microstructures, and fatty acid composition …
replacer on the gel properties, water distribution, microstructures, and fatty acid composition …
Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter
ZL Kang, J Xie, Y Li, W Song, HJ Ma - Meat Science, 2023 - Elsevier
In this work, the differences in macrostructure and microstructure, rheology, and storage
stability of pre-emulsified safflower oil (PSO) prepared by natural and magnetic field …
stability of pre-emulsified safflower oil (PSO) prepared by natural and magnetic field …
Insoluble dietary fibers from Lentinus edodes stipes improve the gel properties of pork myofibrillar protein: A water distribution, microstructure and intermolecular …
This paper investigated the effects of Lentinus edodes stipes insoluble dietary fiber (LESIDF,
0%-3.0%) on the quality and microscopic properties of pork myofibrillar protein (MP) gels …
0%-3.0%) on the quality and microscopic properties of pork myofibrillar protein (MP) gels …
Effect of hydroxypropyl distarch phosphate on the physicochemical characteristics and structure of shrimp myofibrillar protein
J Mi, X Zhao, P Huang, J Hong, R Jia, S Deng, X Yu… - Food …, 2022 - Elsevier
Abstract Effect of hydroxypropyl distarch phosphate (HPDSP) on the physicochemical
properties and structure of shrimp (Penaeus vannamei) myofibrillar protein (MP) were …
properties and structure of shrimp (Penaeus vannamei) myofibrillar protein (MP) were …
Evaluation of chickpea protein isolate as a partial replacement for phosphate in pork meat batters: Techno-functional properties and molecular characteristic …
Y Wang, J Yuan, K Li, X Chen, Y Wang, Y Bai - Food Chemistry, 2023 - Elsevier
The effects of chickpea protein isolate (CPI, 0.5–2%, w/w) on the techno-functional
properties of 50% reduced-phosphate pork meat batters (RPMBs) were explored. The …
properties of 50% reduced-phosphate pork meat batters (RPMBs) were explored. The …