The restorative role and mechanism of L-lysine in yak myofibrillar protein gelling properties under malondialdehyde-induced over-oxidation damage

Lu, Hui-Qin; Wang, Lin-Lin; Wang, Li-Na; Mei, Yi-Wen; Wang, Cai-Hui; Xu, Bi-Feng; Na-Li,

doi:10.1016/j.lwt.2023.115519

LWT

2023

DOI: 10.1016/j.lwt.2023.115519

|View full text |Cite

The restorative role and mechanism of L-lysine in yak myofibrillar protein gelling properties under malondialdehyde-induced over-oxidation damage

Hui-Qin Lu,

Lin-Lin Wang,

Li-Na Wang

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

2025

Publication Types

Select...

Article3

Relationship

Self Cite0

Independent3

Authors

Journals

Cited by 3 publications

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Research progress in processing technology of rabbit meat

Deng,

Nie,

Zhou

et al. 2024

Food Bioengineering

View full text Add to dashboard Cite

Rabbit meat is tender, high in protein, low in fat and cholesterol, and offers several nutritional benefits. However, it has a stronger taste and can be challenging to cook. The global rabbit industry has been developing steadily, and China's total rabbit meat production has exceeded half of the world's total production in 2021. Along with the progress of the production process, the meat of the nutrition and taste at the same time, to improve smell also can get better control, solved the problems met in rabbit meat production. This article discusses the attributes of rabbit meat and outlines the deodorization, texture adjustment, and water retention techniques currently used in rabbit meat processing, aiming to offer a theoretical foundation for the advancement of rabbit meat processing technology.

show abstract

Research progress in processing technology of rabbit meat

Deng,

Nie,

Zhou

et al. 2024

Food Bioengineering

View full text Add to dashboard Cite

show abstract

Effect of three unsaturated fatty acids on the protein oxidation and structure of myofibrillar proteins from rainbow trout (Oncorhynchus mykiss)

Wang,

Zhao,

et al. 2024

Food Chemistry

View full text Add to dashboard Cite

Combination of Kaempferia galanga and Piper longum water extracts improves the antioxidant capability of myofibrillar protein

Liu,

Wang,

et al. 2025

LWT

View full text Add to dashboard Cite

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

The restorative role and mechanism of L-lysine in yak myofibrillar protein gelling properties under malondialdehyde-induced over-oxidation damage

Cited by 3 publications

References 37 publications

Research progress in processing technology of rabbit meat

Research progress in processing technology of rabbit meat

Effect of three unsaturated fatty acids on the protein oxidation and structure of myofibrillar proteins from rainbow trout (Oncorhynchus mykiss)

Combination of Kaempferia galanga and Piper longum water extracts improves the antioxidant capability of myofibrillar protein

Contact Info

Product

Resources

About