Protein, which is the main component of meat, is degraded and oxidized during meat
fermentation. During fermentation, macromolecular proteins are degraded into small …

The effects of high-intensity ultrasound on the emulsifying properties of chicken myofibrillar
protein (MP) and the rheological properties and stability of the emulsion stabilized by …

This study investigates the effects of ozone water rinsing on the myofibrillar protein (MP)
oxidation, color, and aroma characteristics of grass carp surimi. The results showed that the …

The objective of this study was to assess the effects of ultrasonic assisted cooking on the
chemical profiles of spiced beef taste and flavor. Ultrasound power with 0 W, 400 W, 600 W …

The aim of this study was to evaluate the feasibility of electronic nose (E-nose) and gas
chromatography mass spectrometry (GC-MS) to discriminate braised sauce spareribs with …

This work explored the effects of protein unfolding and cross-linking induced by lipid
oxidation (linoleic acid, OLA) on the gel water-holding capacity (WHC) of beef myofibrillar …

In this work, the effect of oxidation induced by hydroxyl radicals on the binding abilities of
myofibrillar protein (MP) gels to aldehydes and ketones and their relationship with MP gel …

The influence of pH-induced structural modifications of myofibrillar proteins (MPs) on their
interaction mechanisms with pyrazine compounds was investigated. At a lower pH (4.9, 5.5) …

The molecular interactions and mechanisms between four ethyl esters (ethyl acetate, ethyl
butyrate, ethyl hexanoate, and ethyl octanoate) and myofibrillar proteins (MPs) were …

Myofibrillar proteins (MPs) are the major components of meat and meat products, which can
affect the flavour perception by interacting with volatile compounds. Therefore, the …