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Assemble Behavior of Sea Bass Myofibrillar Proteins in Low-Salt Solution with Ultrasonic Treatment: Emphasizing the Changes on Conformation Structure, Oxidation Sites, and Emulsifying Properties

https://doi.org/10.2139/ssrn.4531537
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The temporal evolution mechanism of structure and function of oxidized soy protein aggregates
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Comparative studies on the effect of the freeze–thawing process on the physicochemical properties and microstructures of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) muscle
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Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein
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Physicochemical changes in myofibrillar proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field
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Differential roles of ice crystal, endogenous proteolytic activities and oxidation in softening of obscure pufferfish (Takifugu obscurus) fillets during frozen storage
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Mechanism of the effect of 2, 2′-azobis (2-amidinopropane) dihydrochloride simulated lipid oxidation on the IgG/IgE binding ability of ovalbumin
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Tracking structural modifications and oxidative status of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix) fillets treated by different stunning methods and in vitro oxidizing conditions
inferredcites →https://doi.org/10.1016/j.foodchem.2021.130848openalex-extracted
Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion
inferredcites →https://doi.org/10.1016/j.foodchem.2022.134186openalex-extracted
Development of novel fermented stinky sea bass and analysis of its taste active compounds, flavor compounds, and quality
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Olive oil-in-water emulsions stabilized with caseinate: Elucidation of protein–lipid interactions by infrared spectroscopy
inferredcites →https://doi.org/10.1016/j.foodhyd.2017.10.030openalex-extracted
Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating
inferredcites →https://doi.org/10.1016/j.foodhyd.2018.07.052openalex-extracted
Effects of zein hydrolysates coupled with sage (salvia officinalis) extract on the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions
inferredcites →https://doi.org/10.1016/j.ijbiomac.2014.11.005openalex-extracted
Heat-induced formation of myosin oligomer-soluble filament complex in high-salt solution
inferredcites →https://doi.org/10.1016/j.ijbiomac.2017.12.167openalex-extracted
Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins
inferredcites →https://doi.org/10.1016/j.ijbiomac.2020.09.114openalex-extracted
Effects of ultrasound frequency mode on myofibrillar protein structure and emulsifying properties
inferredcites →https://doi.org/10.1016/j.jfca.2022.104438openalex-extracted
Effects of ultrasonic treatment on physico-chemical properties and structure of tuna (Thunnus tonggol) myofibrillar proteins
inferredcites →https://doi.org/10.1016/j.jfoodeng.2005.11.002openalex-extracted
Influence of a thermal treatment on the functionality of hen’s egg yolk in mayonnaise
inferredcites →https://doi.org/10.1016/j.jfoodeng.2008.12.017openalex-extracted
Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties
inferredcites →https://doi.org/10.1016/j.jfoodeng.2012.01.016openalex-extracted
Flaxseed oil – Whey protein isolate emulsions: Effect of high pressure homogenization
inferredcites →https://doi.org/10.1016/j.lwt.2019.108954openalex-extracted
Effect of ultrasound on physicochemical and foaming properties of a protein concentrate from giant squid (Dosidicus gigas) mantle
inferredcites →https://doi.org/10.1016/j.lwt.2020.110403openalex-extracted
Effects of different ultrasound powers on the structure and stability of protein from sea cucumber gonad
inferredcites →https://doi.org/10.1016/j.meatsci.2008.02.014openalex-extracted
Role of secondary structures in the gelation of porcine myosin at different pH values
inferredcites →https://doi.org/10.1016/j.meatsci.2012.03.010openalex-extracted
Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage
inferredcites →https://doi.org/10.1016/j.tifs.2010.04.003openalex-extracted
Effect of ultrasound on the technological properties and bioactivity of food: a review
inferredcites →https://doi.org/10.1016/j.tifs.2016.01.026openalex-extracted
Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments
inferredcites →https://doi.org/10.1016/j.ultsonch.2017.03.026openalex-extracted
Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification
inferredcites →https://doi.org/10.1016/j.ultsonch.2017.05.026openalex-extracted
High intensity ultrasound treatment of protein isolate extracted from dephenolized sunflower meal: Effect on physicochemical and functional properties
inferredcites →https://doi.org/10.1016/j.ultsonch.2020.104990openalex-extracted
Physicochemical properties of soy protein isolates-cyanidin-3-galactoside conjugates produced using free radicals induced by ultrasound
inferredcites →https://doi.org/10.1016/j.ultsonch.2020.105268openalex-extracted
Effects of different ultrasound frequencies on the structure, rheological and functional properties of myosin: Significance of quorum sensing
inferredcites →https://doi.org/10.1016/j.ultsonch.2020.105357openalex-extracted
Ultrasonic treatment on physicochemical properties of water-soluble protein from Moringa oleifera seed
inferredcites →https://doi.org/10.1016/j.ultsonch.2021.105652openalex-extracted
Ultrasound-assisted covalent reaction of myofibrillar protein: The improvement of functional properties and its potential mechanism
inferredcites →https://doi.org/10.1016/j.ultsonch.2021.105659openalex-extracted
Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties
inferredcites →https://doi.org/10.1016/j.ultsonch.2022.106217openalex-extracted
High-intensity ultrasound improved the physicochemical and gelling properties of Litopenaeus vannamei myofibrillar protein
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Effects of ultrasonic–microwave combination treatment on the physicochemical, structure and gel properties of myofibrillar protein in Penaeus vannamei (Litopenaeus vannamei) surimi
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Improvement of structural, physicochemical, and rheological properties of porcine myofibrillar proteins by high-intensity ultrasound treatment for application as Pickering stabilizers
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Protein damage and degradation by oxygen radicals. II. Modification of amino acids.
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In Vitro Susceptibility of Oxidized Myosin by μ-Calpain or Caspase-3 and the Determination of the Oxidation Sites of Myosin Heavy Chains
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Redox Proteomics: Chemical Principles, Methodological Approaches and Biological/Biomedical Promises
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