| [1] |
JIA Na, LIN Shiwen, LIU Dan, LIU Dengyong.
Improvement Effects of Structural Changes of Pork Myofibrillar Protein Induced by Rutin on Its Gel Properties
[J]. FOOD SCIENCE, 2021, 42(8): 67-73.
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| [2] |
SONG Chunyong, HONG Pengzhi, ZHOU Chunxia, CHEN Ailin, FENG Rui.
Effect of Soybean Oil and Pre-emulsified Soybean Oil on the Quality of Nemipterus virgatus Surimi Gel
[J]. FOOD SCIENCE, 2021, 42(8): 90-97.
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| [3] |
YAO Hui, QI Xue’er, MAO Junlong, QI He, WU Tianxin, ZHANG Bin.
Changes in Functional Properties of Myofibrillar Proteins in Three Species of Squid during Frozen Storage
[J]. FOOD SCIENCE, 2021, 42(7): 207-213.
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| [4] |
LU Xiao, DONG Pengcheng, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, ZHU Lixian, LUO Xin.
Effect of Superchilled Storage on Water-holding Capacity of Beef Muscle
[J]. FOOD SCIENCE, 2021, 42(7): 253-259.
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| [5] |
HE Wenjie, WU Binbin, XU Wei, WANG Hongxun, YI Yang, LEI Feifei.
Effect of Flavonoids from Gordon Euryale Seeds on the Structure of Heat-treated Myofibrillar Proteins
[J]. FOOD SCIENCE, 2021, 42(6): 46-52.
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| [6] |
LI Mingqi, HE Zhifei, LI Shaobo, LI Ranran, QU Cheng, LI Hongjun.
Synergistic Effect of Calcium Chloride-Fig Protease-Kiwifruit Protease Blend as Meat Tenderizer on Myofibrillar Protein Structure of Rabbit Meat
[J]. FOOD SCIENCE, 2021, 42(4): 8-14.
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| [7] |
LI Wenbo, LUO Yulong, GUO Yueying, LIU Chang, DOU Lu, ZHAO Lihua, SU Lin, JIN Ye.
Analysis of Changes in Myofibrillar Protein Properties and Meat Quality during Post-Mortem Aging of Sunit Sheep Carcasses
[J]. FOOD SCIENCE, 2021, 42(3): 48-55.
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| [8] |
RAN Lidan, LI Wenhui, ZHAO Chao, ZHONG Yuanyuan, YUAN Huchuan, YAN Qingqing, ZHU Weichao, DONG Juan.
Effect of Tea Polyphenol/Hydroxypropyl-β-Cyclodextrin Inclusion Complex on Myofibrillar Protein Oxidation in Ovine Tripe during Refrigerated Storage
[J]. FOOD SCIENCE, 2021, 42(3): 227-235.
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| [9] |
LI Huajian, CHEN Tao, YANG Boruo, LI Xia, LI Yanqing, WANG Bowen, BIAN Jianke, SHU Guotao.
Relationships of pH and Cytoskeletal Protein Expression Levels with Water-Holding Capacity of Pork during Post-Mortem Aging
[J]. FOOD SCIENCE, 2021, 42(3): 14-20.
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| [10] |
XU Anqi, YANG Rong, ZHU Yukang, SHENG Zhenzhen, SONG Linlu, JIA Ru, HUANG Tao, YANG Wenge.
Effect of Laver (Porphyra umbilicalis) Powder on Gel Properties and Protein Structure of Giant Squid (Dosidicus gigas) Surimi
[J]. FOOD SCIENCE, 2021, 42(2): 46-52.
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| [11] |
WAN Hongbing, LI Haipeng, LEI Yuanhua, XIE Peng, ZHANG Songshan, FENG Yonghong, LIU Xuan, WANG Huan, SUN Baozhong.
Effect of Degree of Doneness on Structural and Oxidation Properties of Beef Myofibrillar Protein
[J]. FOOD SCIENCE, 2021, 42(13): 17-25.
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| [12] |
LI Qiao, MA Jibing, YU Qunli, HAN Ling.
Effect of NO on AMPK Activity, Glycolysis and Water-holding Capacity in Beef during Postmortem Aging
[J]. FOOD SCIENCE, 2021, 42(12): 17-23.
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| [13] |
CHEN Qihang, WEN Lihua, CHEN Xiao’e, FANG Xubo, LING Jiangang, XUAN Xiaoting.
Effect of Ultra-High Pressure Assisted Shelling on Biochemical Characteristics and Structure of Myofibrillar Protein in Patinopecten yessoensis
[J]. FOOD SCIENCE, 2021, 42(11): 102-107.
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| [14] |
JIA Na, SUN Jia, LIU Dan, JIN Boyang, LIU Dengyong.
Effect of Quercetin on the Structure and Gel Properties of Pork Myofibrillar Protein under Oxidative Conditions
[J]. FOOD SCIENCE, 2021, 42(10): 45-51.
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| [15] |
CHANG Peng, XIE Yanying, WANG Hao, XIA Xiufang.
Effects of Heat Treatment Temperature and Time on Thermal Aggregation Behavior of Myofibrillar Proteins from Mirror Carp (Cyprinus carpio)
[J]. FOOD SCIENCE, 2021, 42(1): 101-107.
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