Effects of ultrasound-assisted low-salt curing on water retention, tenderness and in vitro digestive characteristics of grass carp (Ctenopharyngodon Idellus) by Jun Liu, Changxin Xie, Wenhan Ma, Xue Xiao, Weiwei Dong, Youwei Chen, Yuanliang Hu, Yanli Feng, Xiang Yu

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Characteristic and effect analysis of protein and peptide in Cantonese cured meat processing by Zhi Qu, Chunqian Feng, Ruiling Li, Nan Liu, Shanqing Zheng

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Effect of adding concentrated myofibrillar proteins of silver carp (Hypophthalmichthys molitrix) on the qualitative and nutritional characteristics of pasta by Mahsa Karami Charvadeh, Eshagh Zakipour Rahimabadi, Parva Safari

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Elucidating the degradation mechanism of beef myofibrillar proteins under hydroxyl radical oxidation through the lens of cysteine oxidation modifications by Jiale Li, Jun Liu, Hui Yue, Yuanyuan Ma, He Li, Yuanliang Hu, Xiang Yu, Weiwei Dong, Yanli Feng

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Effect of Pea Resistant Starch on Emulsion Gel Properties and in Vitro Digestibility of Myofibrillar Proteins by CHEN Jinyu, HU Fangyang, JI Zhirui, WU Zijian

Subjects: “…resistant starch; myofibrillar proteins; emulsion gel; gel properties; in vitro digestibility…”
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Preparation of Cod Gelatin Antifreeze Peptides and Its Application of Frozen-Thawed Surimi by Jin ZHANG, Tao YUAN, Xiaomei SHA, Yuelun XU, Yating KUANG, Zizi HU

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Effect of Liquid Nitrogen Freezing on Maintaining the Quality of Crayfish During Freeze–Thaw Cycles: Muscle Structure and Myofibrillar Proteins Properties by Zongna Teng, Xiaoyue He, Liuqing Wang, Limin Xu, Chuyi Jiao, Jiwang Chen

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Study on the regulation of tea polyphenols on the structure and gel properties of myofibrillar protein from Neosalanx taihuensis by Xiangxiang Ni, Mengting Li, Zhiwei Huang, Yinyin Wei, Chaoyi Duan, Ruixi Li, Yajie Fang, Xiu Wang, Mingfeng Xu, Rongrong Yu

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Effects of Antifreeze Proteins on the Quality of Frozen Pork by LIAO Hongmei, WANG Shanglong, ZHANG Baoxue, DING Yinyin, LIU Mingguang, XIONG Guoyuan

Subjects: “…antifreeze proteins; frozen pork; water distribution; myofibrillar protein; microstructure…”
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Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein by Junguang Li, Chenhao Sun, Xiaonan Yue, Wuchao Ma, Yu Wang, Jiansheng Zhao, Guangsu Zhu, Yanhong Bai

Subjects: “…Beef myofibrillar protein…”
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The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation by Zongshuai Zhu, Anthony Pius Bassey, Ming Huang, Iftikhar Ali Khan

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Synergistic cryoprotective effects of mannan oligosaccharides and curdlan on the grass carp surimi by Yanxin Lin, Lingzhi Zhang, Wanting Tang, Jing Ren, Yijie Mo, Xiao Guo, Lizhong Lin, Yuqin Ding

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