Detalles de la búsqueda
1.
Antioxidant properties of bovine liver protein hydrolysates and their practical application in biphasic systems.
J Sci Food Agric;
104(5): 2980-2989, 2024 Mar 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-38087783
2.
Myoprotein-phytophenol interaction: Implications for muscle food structure-forming properties.
Compr Rev Food Sci Food Saf;
20(3): 2801-2824, 2021 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-33733583
3.
Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts.
J Sci Food Agric;
99(10): 4739-4747, 2019 Aug 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-30924943
4.
Processing, Nutrition, and Functionality of Hempseed Protein: A Review.
Compr Rev Food Sci Food Saf;
18(4): 936-952, 2019 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-33336999
5.
Oxidative polyaldehyde production: a novel approach to the conjugation of dextran with soy peptides for improved emulsifying properties.
J Food Sci Technol;
53(8): 3215-3224, 2016 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-27784916
6.
Technologies and mechanisms for safety control of ready-to-eat muscle foods: an updated review.
Crit Rev Food Sci Nutr;
55(13): 1886-901, 2015.
Artículo
en Inglés
| MEDLINE | ID: mdl-24754253
7.
Physicochemical changes of myosin and gelling properties of washed tilapia mince as influenced by oxidative stress and microbial transglutaminase.
J Food Sci Technol;
52(6): 3824-36, 2015 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-26028767
8.
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
9.
Heat/Cold Stress and Methods to Mitigate Its Detrimental Impact on Pork and Poultry Meat: A Review.
Foods;
13(9)2024 Apr 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-38731703
10.
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
11.
The effects of resonance acoustic mixing modulation on the structural and emulsifying properties of pea protein isolate.
Food Chem;
444: 138541, 2024 Jun 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-38330601
12.
Non-covalent binding of chlorogenic acid to myofibrillar protein improved its bio-functionality properties and metabolic fate.
Food Chem;
440: 138208, 2024 May 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-38159322
13.
Optical backscatter method for determining thermal denaturation of ß-lactoglobulin and other whey proteins in milk.
J Dairy Sci;
96(3): 1356-65, 2013 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-23357014
14.
Disulfide cleavage to improve interfacial behavior and emulsification properties of oat protein.
Food Chem;
404(Pt A): 134511, 2023 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-36240566
15.
Influence of Dietary Protein Source and Level on Histological Properties of Muscle and Adipose Tissue of Lambs.
Foods;
12(6)2023 Mar 17.
Artículo
en Inglés
| MEDLINE | ID: mdl-36981209
16.
Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: The effect of Astragalus polysaccharide.
Int J Biol Macromol;
239: 124236, 2023 Jun 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-37001775
17.
Concentration-dependent effect of eugenol on porcine myofibrillar protein gel formation.
Meat Sci;
201: 109187, 2023 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-37086702
18.
pH-shifting alters textural, thermal, and microstructural properties of mung bean starch-flaxseed protein composite gels.
J Texture Stud;
54(2): 323-333, 2023 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-36790749
19.
Textural characterization of calcium salts-induced mung bean starch-flaxseed protein composite gels as dysphagia food.
Food Res Int;
164: 112355, 2023 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-36737943
20.
Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractions.
Food Res Int;
156: 111179, 2022 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-35651040