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Results: 1 to 20 of 101

1.

Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin.

Zhou YZ, Chen CG, Chen X, Li PJ, Ma F, Lu QH.

J Agric Food Chem. 2014 Mar 26;62(12):2655-62. doi: 10.1021/jf405381z. Epub 2014 Mar 17.

PMID:
24635768
[PubMed - indexed for MEDLINE]
2.

Influence of various levels of flaxseed gum addition on the water-holding capacities of heat-induced porcine myofibrillar protein.

Sun J, Li X, Xu X, Zhou G.

J Food Sci. 2011 Apr;76(3):C472-8. doi: 10.1111/j.1750-3841.2011.02094.x.

PMID:
21535816
[PubMed - indexed for MEDLINE]
3.

Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan.

Ma F, Chen C, Zheng L, Zhou C, Cai K, Han Z.

Meat Sci. 2013 Sep;95(1):22-6. doi: 10.1016/j.meatsci.2013.04.025. Epub 2013 Apr 16.

PMID:
23644049
[PubMed - indexed for MEDLINE]
4.

Synergistic gelation of xanthan gum with locust bean gum: a rheological investigation.

Copetti G, Grassi M, Lapasin R, Pricl S.

Glycoconj J. 1997 Dec;14(8):951-61.

PMID:
9486428
[PubMed - indexed for MEDLINE]
5.

Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelation.

Sun J, Wu Z, Xu X, Li P.

Meat Sci. 2012 May;91(1):88-92. doi: 10.1016/j.meatsci.2011.12.010. Epub 2011 Dec 30.

PMID:
22265370
[PubMed - indexed for MEDLINE]
6.

A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation.

Tahergorabi R, Sivanandan L, Beamer SK, Matak KE, Jaczynski J.

J Sci Food Agric. 2012 Sep;92(12):2534-42. doi: 10.1002/jsfa.5668. Epub 2012 Apr 4.

PMID:
22488651
[PubMed - indexed for MEDLINE]
7.

Tyrosinase-aided protein cross-linking: effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels.

Lantto R, Puolanne E, Kruus K, Buchert J, Autio K.

J Agric Food Chem. 2007 Feb 21;55(4):1248-55. Epub 2007 Jan 23.

PMID:
17243701
[PubMed - indexed for MEDLINE]
8.

An investigation into the temperature dependence of the rheological synergy between xanthan gum and locust bean gum mixtures.

Craig DQ, Kee A, Tamburic S, Barnes D.

J Biomater Sci Polym Ed. 1997;8(5):377-89.

PMID:
9105977
[PubMed - indexed for MEDLINE]
9.

Rapid heating of Alaska pollock and chicken breast myofibrillar proteins as affecting gel rheological properties.

Liu W, Stevenson CD, Lanier TC.

J Food Sci. 2013 Jul;78(7):C971-7. doi: 10.1111/1750-3841.12147. Epub 2013 May 6.

PMID:
23646872
[PubMed - indexed for MEDLINE]
10.

Rheology and synergy of κ-carrageenan/locust bean gum/konjac glucomannan gels.

Brenner T, Wang Z, Achayuthakan P, Nakajima T, Nishinari K.

Carbohydr Polym. 2013 Oct 15;98(1):754-60. doi: 10.1016/j.carbpol.2013.04.020. Epub 2013 Jun 6.

PMID:
23987409
[PubMed - indexed for MEDLINE]
11.

Food gels: gelling process and new applications.

Banerjee S, Bhattacharya S.

Crit Rev Food Sci Nutr. 2012;52(4):334-46. doi: 10.1080/10408398.2010.500234.

PMID:
22332597
[PubMed - indexed for MEDLINE]
12.

Effect of pH on the rheological and structural properties of gels of water-washed chicken-breast muscle at physiological ionic strength.

Feng Y, Hultin HO.

J Agric Food Chem. 2001 Aug;49(8):3927-35.

PMID:
11513691
[PubMed - indexed for MEDLINE]
13.

Rheological properties of myosin-gelatin mixtures.

Yang YL, Zhou GH, Xu XL, Wang Y.

J Food Sci. 2007 Jun;72(5):C270-5.

PMID:
17995714
[PubMed - indexed for MEDLINE]
14.

Oil bulking agents based on polysaccharide gels in meat batters: a Raman spectroscopic study.

Ruiz-Capillas C, Carmona P, Jiménez-Colmenero F, Herrero AM.

Food Chem. 2013 Dec 15;141(4):3688-94. doi: 10.1016/j.foodchem.2013.06.043. Epub 2013 Jun 19.

PMID:
23993537
[PubMed - indexed for MEDLINE]
15.

Gelation of chicken pectoralis major myosin and heat-denatured beta-lactoglobulin.

Vittayanont M, Steffe JF, Flegler SL, Smith DM.

J Agric Food Chem. 2003 Jan 29;51(3):760-5.

PMID:
12537454
[PubMed - indexed for MEDLINE]
16.

Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet.

Tokifuji A, Matsushima Y, Hachisuka K, Yoshioka K.

Meat Sci. 2013 Apr;93(4):843-8. doi: 10.1016/j.meatsci.2012.11.050. Epub 2012 Dec 13.

PMID:
23313970
[PubMed - indexed for MEDLINE]
17.

Heat-induced gelation of myosin in a low ionic strength solution containing L-histidine.

Hayakawa T, Yoshida Y, Yasui M, Ito T, Iwasaki T, Wakamatsu J, Hattori A, Nishimura T.

Meat Sci. 2012 Jan;90(1):77-80. doi: 10.1016/j.meatsci.2011.06.002. Epub 2011 Jun 12.

PMID:
21719207
[PubMed - indexed for MEDLINE]
18.

Studies on fish and pork paste gelation by dynamic rheology and circular dichroism.

Liu R, Zhao SM, Xiong SB, Xie BJ, Liu HM.

J Food Sci. 2007 Sep;72(7):E399-403.

PMID:
17995642
[PubMed - indexed for MEDLINE]
19.

Heat-induced gelation of chicken Pectoralis major myosin and beta-lactoglobulin.

Vittayanont M, Vega-Warner V, Steffe JF, Smith DM.

J Agric Food Chem. 2001 Mar;49(3):1587-94.

PMID:
11312900
[PubMed - indexed for MEDLINE]
20.

Synergisms between yellow mustard mucilage and galactomannans and applications in food products--a mini review.

Cui SW, Eskin MA, Wu Y, Ding S.

Adv Colloid Interface Sci. 2006 Dec 21;128-130:249-56. Epub 2006 Dec 29. Review.

PMID:
17196539
[PubMed - indexed for MEDLINE]
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