Zhu M - Search Results

1

Analysis of the influencing mechanism of low-frequency alternating magnetic field-assisted freezing on oxidative and structural attributes of pork myofibrillar proteins based on proteomic changes.

Zhu M, Jiang L, Liu W, Li H, Jiao L, Ma H, Gao X, Kang Z. Zhu M, et al. Food Chem. 2024 Dec 17;469:142537. doi: 10.1016/j.foodchem.2024.142537. Online ahead of print. Food Chem. 2024. PMID: 39708654

2

Physicochemical and structural changes in myofibrillar proteins from porcine longissimus dorsi subjected to microwave combined with air convection thawing treatment.

Peng Z, Zhu M, Zhang J, Zhao S, He H, Kang Z, Ma H, Xu B. Peng Z, et al. Among authors: zhu m. Food Chem. 2021 May 1;343:128412. doi: 10.1016/j.foodchem.2020.128412. Epub 2020 Oct 16. Food Chem. 2021. PMID: 33268166

3

Understanding the influence of fluctuated low-temperature combined with high-humidity thawing on gelling properties of pork myofibrillar proteins.

Zhu M, Li H, Xing Y, Ma C, Peng Z, Jiao L, Kang Z, Zhao S, Ma H. Zhu M, et al. Food Chem. 2023 Mar 15;404(Pt A):134238. doi: 10.1016/j.foodchem.2022.134238. Epub 2022 Sep 14. Food Chem. 2023. PMID: 36257268

4

Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteins.

Zhu M, Xing Y, Zhang J, Li H, Kang Z, Ma H, Zhao S, Jiao L. Zhu M, et al. Meat Sci. 2023 Oct;204:109241. doi: 10.1016/j.meatsci.2023.109241. Epub 2023 Jun 10. Meat Sci. 2023. PMID: 37321052

5

Evaluating the effects of low-frequency alternating magnetic field thawing on oxidation, denaturation, and gelling properties of porcine myofibrillar proteins.

Zhu M, Wang H, Zong J, Zhang J, Zhao S, Ma H. Zhu M, et al. Food Chem. 2024 Feb 1;433:137337. doi: 10.1016/j.foodchem.2023.137337. Epub 2023 Aug 29. Food Chem. 2024. PMID: 37688826

6

Low-frequency alternating magnetic field and CaCl₂ influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein.

Zhao S, Liu Y, Yang L, Zhao Y, Zhu M, Wang H, Kang Z, Ma H. Zhao S, et al. Among authors: zhu m. Food Chem X. 2024 Mar 31;22:101341. doi: 10.1016/j.fochx.2024.101341. eCollection 2024 Jun 30. Food Chem X. 2024. PMID: 38586222 Free PMC article.

7

Enhancing the quality attributes of porcine myofibrillar proteins through low-frequency alternating magnetic field-assisted freezing.

Zhu M, Liu W, Li M, Jiang L, Li H, Wang H, Gao X, Ma H, Kang Z. Zhu M, et al. Int J Biol Macromol. 2024 Dec;283(Pt 4):137918. doi: 10.1016/j.ijbiomac.2024.137918. Epub 2024 Nov 20. Int J Biol Macromol. 2024. PMID: 39577536

8

High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum.

Zhao S, Li Z, Liu Y, Zhao Y, Yuan X, Kang Z, Zhu M, Ma H. Zhao S, et al. Among authors: zhu m. Food Chem X. 2022 Apr 30;14:100320. doi: 10.1016/j.fochx.2022.100320. eCollection 2022 Jun 30. Food Chem X. 2022. PMID: 35571334 Free PMC article.

9

The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties.

Kang ZL, Zhang XH, Li X, Song ZJ, Ma HJ, Lu F, Zhu MM, Zhao SM, Wang ZR. Kang ZL, et al. J Food Sci Technol. 2021 Jun;58(6):2258-2264. doi: 10.1007/s13197-020-04736-4. Epub 2020 Aug 25. J Food Sci Technol. 2021. PMID: 33967322 Free PMC article.

10

Effects of high-pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala krasch gum.

Zhao SM, Li Z, Li NN, Zhao YY, Kang ZL, Zhu MM, Ma HJ. Zhao SM, et al. J Food Sci. 2021 Nov;86(11):4946-4957. doi: 10.1111/1750-3841.15921. Epub 2021 Oct 15. J Food Sci. 2021. PMID: 34653266

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