Detalhe da pesquisa
1.
Effects of low-frequency magnetic field on solubility, structural and functional properties of soy 11S globulin.
J Sci Food Agric
; 2024 Feb 28.
Artigo
em Inglês
| MEDLINE | ID: mdl-38415770
2.
Using Potassium Bicarbonate to Improve the Water-Holding Capacity, Gel and Rheology Characteristics of Reduced-Phosphate Silver Carp Batters.
Molecules
; 28(14)2023 Jul 24.
Artigo
em Inglês
| MEDLINE | ID: mdl-37513480
3.
Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein.
Molecules
; 27(21)2022 Nov 03.
Artigo
em Inglês
| MEDLINE | ID: mdl-36364320
4.
Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate.
Molecules
; 27(24)2022 Dec 13.
Artigo
em Inglês
| MEDLINE | ID: mdl-36557986
5.
Effects of high pressure and thermal combinations on gel properties and water distribution of pork batters.
J Food Sci Technol
; 58(8): 3243-3249, 2021 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-34294987
6.
The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties.
J Food Sci Technol
; 58(6): 2258-2264, 2021 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-33967322
7.
Morphophysiological responses of detached and adhered biofilms of Pseudomonas fluorescens to acidic electrolyzed water.
Food Microbiol
; 82: 89-98, 2019 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-31027824
8.
Structural changes evaluation with Raman spectroscopy in meat batters prepared by different processes.
J Food Sci Technol
; 54(9): 2852-2860, 2017 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-28928525
9.
Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter.
J Food Sci Technol
; 52(5): 2622-33, 2015 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-25892760
10.
Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar protein.
Meat Sci
; 212: 109465, 2024 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-38452565
11.
Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter.
Gels
; 10(5)2024 May 19.
Artigo
em Inglês
| MEDLINE | ID: mdl-38786264
12.
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.
Meat Sci
; 198: 109087, 2023 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-36628894
13.
Effects of Potassium Bicarbonate on Gel, Antioxidant and Water Distribution of Reduced-Phosphate Silver Carp Surimi Batter under Cold Storage.
Gels
; 9(10)2023 Oct 21.
Artigo
em Inglês
| MEDLINE | ID: mdl-37888409
14.
Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters.
Curr Res Food Sci
; 5: 1084-1090, 2022.
Artigo
em Inglês
| MEDLINE | ID: mdl-35845922
15.
Effect of sodium bicarbonate on techno-functional and rheological properties of pale, soft, and exudative (PSE) meat batters.
Meat Sci
; 194: 108990, 2022 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-36183626
16.
Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters.
Ultrason Sonochem
; 89: 106150, 2022 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-36063789
17.
Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing.
Meat Sci
; 176: 108471, 2021 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-33647630
18.
Effect of sodium bicarbonate and sodium chloride on aggregation and conformation of pork myofibrillar protein.
Food Chem
; 350: 129233, 2021 Jul 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-33592363
19.
Effects of high-pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala krasch gum.
J Food Sci
; 86(11): 4946-4957, 2021 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-34653266
20.
Effect of sodium alginate on physical-chemical, protein conformation and sensory of low-fat frankfurters.
Meat Sci
; 162: 108043, 2020 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-31911339