| 1 |
Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization
Cha Y, Shi XJ, Wu F, Zou HN, Chang CT, Guo YN, Yuan M, Yu CP
Journal of Food Engineering, 258, 1, 2019 |
| 2 |
Effects of high-pressure homogenization on physicochemical, rheological and emulsifying properties of myofibrillar protein
Wu F, Shi XJ, Zou HN, Zhang TY, Dong XR, Zhu R, Yu CP
Journal of Food Engineering, 263, 272, 2019 |
| 3 |
Improvement of the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions by addition of zein hydrolysates
Li YY, Kong BH, Liu Q, Xia XF, Chen HS
Process Biochemistry, 53, 116, 2017 |
| 4 |
Comparative decline of the protein profiles of nebulin in response to denervation in skeletal muscle
Wei JH, Chang NC, Chen SP, Geraldine P, Jayakumar T, Fong TH
Biochemical and Biophysical Research Communications, 466(1), 95, 2015 |
| 5 |
Dielectric properties of myofibrillar protein dispersions from Alaska Pollock (Theragra chalcogramma) as a function of concentration, temperature, and NaCl concentration
Feng DD, Xue Y, Li ZJ, Wang YM, Yang WG, Xue CH
Journal of Food Engineering, 166, 342, 2015 |
| 6 |
Rheological characterization of tuna myofibrillar protein in linear and nonlinear viscoelastic regions
Liu Q, Bao HR, Xi CR, Miao HL
Journal of Food Engineering, 121, 58, 2014 |
| 7 |
Gel properties and molecular forces of lamb myofibrillar protein during heat induction at different pH values
Ni N, Wang ZY, He F, Wang LC, Pan H, Li X, Wang Q, Zhang DQ
Process Biochemistry, 49(4), 631, 2014 |
| 8 |
Rheology and microstructure of myofibrillar protein-plant lipid composite gels: Effect of emulsion droplet size and membrane type
Wu MG, Xiong YLL, Chen J
Journal of Food Engineering, 106(4), 318, 2011 |
| 9 |
Gelation properties of chicken myofibrillar protein induced by transglutaminase crosslinking
Sun XD, Arntfield SD
Journal of Food Engineering, 107(2), 226, 2011 |
| 10 |
Properties of biodegradable blend films based on fish myofibrillar protein and polyvinyl alcohol as influenced by blend composition and pH level
Limpan N, Prodpran T, Benjakul S, Prasarpran S
Journal of Food Engineering, 100(1), 85, 2010 |
