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B. Ablikim, Yana Liu, A. Kerim, Ping Shen, P. Abdurerim & Guang Hong Zhou. (2016) Effects of breed, muscle type, and frozen storage on physico-chemical characteristics of lamb meat and its relationship with tenderness. CyTA - Journal of Food 14:1, pages 109-116.
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Zhihui Yu, Yating Gao, Meng Wu, Chaofan Zhao, Xiubin Liu, Xiaoyu Zhang, Lixin Zhang & Yisheng Chen. (2024) Effects of phosphorylated ovalbumin on the quality of pork myofibrillar protein gel: an insight into gelling and physicochemical properties. Journal of Future Foods 4:2, pages 149-158.
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Wen-Sen He, Qingzhi Wang, Zhishuo Li, Jie Li, Liying Zhao, Junjie Li, Chen Tan & Fayong Gong. (2023) Enhancing the Stability and Bioaccessibility of Tree Peony Seed Oil Using Layer-by-Layer Self-Assembling Bilayer Emulsions. Antioxidants 12:5, pages 1128.
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Tian Fang, Mengfan Han, Yue Wang, Xiaomei Xiang, Lin Chen, Huijuan Yang, Zhuangli Kang, Feng Huang, Xiaojing Fan, Minyi Han, Xinglian Xu, Guanghong Zhou, Niamat Ullah & Xianchao Feng. (2023) Effects of heating rates on the self‐assembly behavior and gelling properties of beef myosin. Journal of the Science of Food and Agriculture 103:5, pages 2473-2482.
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Yongxia Xu, Yanan Lv, Yiming Yin, Honglei Zhao, Shumin Yi, Xuepeng Li & Jianrong Li. (2022) Impacts of yeast β‐glucan on thermal aggregation and flavour adsorption capacity of Spanish mackerel myosin. International Journal of Food Science & Technology 57:8, pages 5399-5408.
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Haihua Cong, He Lyu, Wenwen Liang, Ziwei Zhang & Xiaodong Chen. (2022) Changes in Myosin from Silver Carp (Hypophthalmichthys molitrix) under Microwave-Assisted Water Bath Heating on a Multiscale. Foods 11:8, pages 1071.
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Xiangru Wei, Teng Pan, Huan Liu, Laetithia Aude Ingrid Boga, Zubair Hussian, Raheel Suleman, Dequan Zhang & Zhenyu Wang. (2020) The Effect of Age on the Myosin Thermal Stability and Gel Quality of
Beijing Duck Breast. Food Science of Animal Resources 40:4, pages 588-600.
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Zongyuan Han, Junlong Zhang, Jinyue Zheng, Xiaojing Li & Jun-Hua Shao. (2019) The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy. Food Chemistry 280, pages 263-269.
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Shucheng Liu, Yuan Liu, Shuai Luo, Andi Dong, Mengna Liu, Hongwu Ji, Jing Gao & Jiming Hao. (2017) Molecular dynamics simulation of the interaction between dense-phase carbon dioxide and the myosin heavy chain. Journal of CO2 Utilization 21, pages 270-279.
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Minghui Guo, Shucheng Liu, Marliya Ismail, Mohammed M. Farid, Hongwu Ji, Weijie Mao, Jing Gao & Chengyong Li. (2017) Changes in the myosin secondary structure and shrimp surimi gel strength induced by dense phase carbon dioxide. Food Chemistry 227, pages 219-226.
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Teng Pan, Huiyuan Guo, Yuan Li, Junhong Song & Fazheng Ren. (2017) The effects of calcium chloride on the gel properties of porcine myosin–κ-carrageenan mixtures. Food Hydrocolloids 63, pages 467-477.
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Wenxin Jiang, Yufan He, Shanbai Xiong, Youming Liu, Tao Yin, Yang Hu & Juan You. (2016) Effect of Mild Ozone Oxidation on Structural Changes of Silver Carp (Hypophthalmichthys molitrix) Myosin. Food and Bioprocess Technology 10:2, pages 370-378.
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