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1.
Dietary antioxidant supplementation enhances lipid and protein oxidative stability of chicken broiler meat through promotion of antioxidant enzyme activity.
Poult Sci;
93(6): 1561-70, 2014 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-24879706
2.
Structural modification of oat protein by thermosonication combined with high pressure for O/W emulsion and model salad dressing production.
Int J Biol Macromol;
255: 128109, 2024 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-37979742
3.
Myofibrillar Protein Cross-Linking and Gelling Behavior Modified by Structurally Relevant Phenolic Compounds.
J Agric Food Chem;
69(4): 1308-1317, 2021 Feb 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-33494593
4.
Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein.
Food Chem;
350: 129271, 2021 Jul 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-33618095
5.
Effects of (-)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein-soybean oil emulsions.
Food Chem;
245: 439-445, 2018 Apr 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-29287393
6.
Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion.
J Agric Food Chem;
64(15): 3054-61, 2016 Apr 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-27003685
7.
Curtailing Oxidation-Induced Loss of Myosin Gelling Potential by Pyrophosphate Through Shielding the S1 Subfragment.
J Food Sci;
80(7): C1468-75, 2015 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-25990830
8.
Inhibition of lipid oxidation and rancidity in precooked pork patties by radical-scavenging licorice (Glycyrrhiza glabra) extract.
J Food Sci;
78(11): C1686-94, 2013 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-24245886
9.
Mild protein oxidation enhanced hydration and myofibril swelling capacity of fresh ground pork muscle packaged in high oxygen atmosphere.
J Food Sci;
76(5): C760-7, 2011.
Artículo
en Inglés
| MEDLINE | ID: mdl-22417424
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