Modifying yellowfin tuna myofibrillar proteins under ultra-high pressure auxiliary heat treatment: Impact on the conformation, gel properties and digestive characteristics

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Cooking‐Induced Protein Modifications in Meat

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Myofibrillar protein conformation enhance gel properties of mixed surimi gels with Nemipterus virgatus and Hypophthalmichthys molitrix

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Effects of ultrasonic–microwave combination treatment on the physicochemical, structure and gel properties of myofibrillar protein in Penaeus vannamei (Litopenaeus vannamei) surimi

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Combination of high pressure and heat on the gelation of chicken myofibrillar proteins

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A review of the fisheries, life history and stock structure of tropical tuna (skipjack Katsuwonus pelamis, yellowfin Thunnus albacares and bigeye Thunnus obesus) in the Indian Ocean

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Regulation of Protein Flexibility and Promoting the Cod Protein Gel Formation Using Ultrasound Treatment

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Soluble Aggregates of Myofibrillar Proteins Engineered by Gallic Acid: Colloidal Structure and Resistance to In Vitro Gastric Digestion

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In situ and real-time authentication of Thunnus species by iKnife rapid evaporative ionization mass spectrometry based lipidomics without sample pretreatment

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Molecular spectroscopy to assess protein structures within cereal systems

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Characterization of structures and gel properties of ultra-high-pressure treated-myofibrillar protein extracted from mud carp (Cirrhinus molitorella) and quality characteristics of heat-induced sausage products

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The mechanism of low-level pressure coupled with heat treatment on water migration and gel properties of Nemipterus virgatus surimi

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The effect of pressure-assisted heating on the water holding capacity of chicken batters

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Study on the regulation of tea polyphenols on the structure and gel properties of myofibrillar protein from Neosalanx taihuensis

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Effects of High Pressure Modification on Conformation and Digestibility Properties of Oyster Protein

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Modification of the structural and rheological properties of β-lactoglobulin/κ-carrageenan mixed gels induced by high pressure processing

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Effect of high pressure homogenization on aggregation, conformation, and interfacial properties of bighead carp myofibrillar protein

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Improving the gelation and digestive properties of myofibrillar protein in Litopenaeus vannamei by ultra-high pressure

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Physicochemical Properties and in vitro Digestibility of Myofibrillar Proteins From the Scallop Mantle (Patinopecten yessoensis) Based on Ultrahigh Pressure Treatment

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Effects of ultrahigh pressure heat-assisted technology on the physicochemical and gelling properties of myofibrillar protein from Penaeus vannamei

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Aggregability and digestibility study of fruit juice fortified camel milk powder proteins

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Global knowledge domain and prospects in tuna research: A bibliometric analysis

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Effects of Cathepsins on Gel Strength and Water-Holding Capacity of Myofibrillar Protein Gels from Bighead Carp (Aristichthys nobilis) under a Hydroxyl Radical-Generation Oxidizing System

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Effect of tea polyphenols on the quality of Mackerel puree (Scomber scombrus) during refrigerated storage: Color, oxidative stability and microstructure

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Investigating the role of calcium ions in modulating the physicochemical and gel properties of myofibrillar protein-soybean protein isolate binary composites

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Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion

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Processing–Microstructure–Properties Relationship of Meat Myofibrillar Proteins as Defined by High Hydrostatic Pressure

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Heat-Induced Preparation of Myofibrillar Protein Gels Reinforced Through Ferulic Acid, α-Cyclodextrin and Fe(III)

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Study on the effects of representative spice polyphenols on the in vitro digestive properties of tilapia myofibrillar protein and its mechanism of action: based on physical and chemical properties and enzyme activity

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Impact of Steam Processing on the Physicochemical Properties and Flavor Profile of Takifugu flavidus: A Comprehensive Quality Evaluation

Liu, Z., Chen, X., Chen, B., Qu, Y., Tang, H., Wu, R., Qiao, K., Su, Y., Pan, N., Chen, T., et al. (2025) · Foods · doi:10.3390/foods14091537 · Cited by 9 · see citing works

Strategies for balancing salt reduction and quality assurance in muscle products: Focus on salt alternatives and physical technologies

Yu, Y., Zhang, H., Chen, W., Li, Y., Chen, S., Zhang, T., Zhang, Q., Xu, Y., Du, X., & Xiufang, X. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2026.105530 · Cited by 9 · see citing works

“Cuckoo in the nest”: L-arginine promoted the migration of Na+ to ameliorate the gel quality of low salt fish balls

Liu, Y., Shi, T., Cao, X., Wang, X., Li, M., Lu, C., Zhang, X., Tian, Y., Yuan, L., Jin, W., et al. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.144728 · Cited by 7 · see citing works

Modulation of pectin esterification degree in low-sodium myofibrillar hydrogels: Synergistic enhancement of mechanical properties, freeze-thaw resistance, and sustained digestive release

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Mechanisms of Quality Preservation in Golden Pomfret Fish Balls Treated with Ultra-High Pressure During Freeze–Thaw Cycles

Liu, J., Zeng, X., Zhao, J., Chi, Y., Xiu, L., Zheng, M., & Liu, H. (2025) · Foods · doi:10.3390/foods14193342 · Cited by 5 · see citing works

Ultra-high pressure processing modifies crayfish (Procambarus clarkii) texture, flavor, and tropomyosin allergenicity: Elucidating pressure-dependent structure-function relationships

Liu, R., Guo, Y., Yu, X., Liu, X., & Zhou, D. (2025) · Food Research International · doi:10.1016/j.foodres.2025.118037 · Cited by 5 · see citing works

Multi-scale analysis of thermal processing-induced textural changes in fish muscle with distinct ecological characteristics: Integration of structural and proteomic perspectives

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Machine learning-driven screening of characteristic flavor compounds: Investigating the impact of ultra-high pressure treatment on the flavor of Tibetan chicken soup

Dong, K., Huang, X., Wu, Y., Jin, G., Guan, Y., Song, H., An, F., Li, X., Zhang, E., & Huang, Q. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117946 · Cited by 3 · see citing works

Heat-induced gelation of myofibrillar protein in Litopenaeus vannamei: Functional characteristics and molecular interactions during sous vide processing

Feng, J., Hu, M., Meng, Q., Sun, R., Lin, H., Guo, Y., Liu, S., Benjakul, S., & Zhang, B. (2026) · LWT · doi:10.1016/j.lwt.2026.119317 · Cited by 3 · see citing works

Screening, synthesis and anti-fatigue function verification of selenopeptides

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Myofibrillar Fragmentation and Cytoskeletal Protein Degradation: A Mechanism Driven by Ultra‐High Pressure Processing to Tenderize Post‐Mortem Goose Meat

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The role of phloretin in the thermal degradation of myofibrillar protein induced by myofibril-bound serine protease: Insights into structural and molecular mechanisms

Liang, Q., Jiang, X., Zhang, Y., Li, Y., & Shi, W. (2026) · Food Research International · doi:10.1016/j.foodres.2026.119111 · Cited by 1 · see citing works

Synergistic UHP-Heat Treatment of Yellowfin Tuna Surimi: Gel Properties, Mechanism Elucidation

Wang, Y., Tan, Z., Zheng, Y., Yang, J., Yu, X., Lu, Y., & Dong, X. (2026) · Journal of Future Foods · doi:10.1016/j.jfutfo.2026.04.014

Effects of amylose-to-amylopectin ratio on appearance and gel properties of fried skipjack tuna nuggets: Insights into protein conformation

Zheng, Y., Yang, X., Wang, Y., Lv, Z., Zhang, S., & Dong, X. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.152423

Next-generation intelligent prepared aquatic dishes: research progress in digital heat control and quality evaluation empowered by industry 4.0

Xie, Y., Zhang, M., Yu, Q., & Liu, Y. (2026) · Food Research International · doi:10.1016/j.foodres.2026.119762

Gelling, rheological, and structural modification of myofibrillar proteins using sonication and protease treatments

Amiri, A., Korolev, V., Maggo, S., Singh, A., & Pratap-Singh, A. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.150146

Sensory quality of F. venenatum TB01 protein: Implications for next generation alternative proteins

Wang, Z., Wang, B., Yue, Z., Yang, W., Li, D., Li, W., & Wang, Y. (2026) · Food Research International · doi:10.1016/j.foodres.2026.120115

Hypoglycemic peptides from Xanthoceras sorbifolium Bunge seed meal: Preparation, identification, and mechanism via PI3K/Akt/GSK-3β signaling

Zang, X., Zhou, S., Guo, X., Yang, G., Shi, K., Wang, L., Zhang, Z., & Sun, J. (2026) · Food Bioscience · doi:10.1016/j.fbio.2026.109601

Effects of pressure-resistant bilayer microcapsules and ultra-high pressure on gel stability and nutrient retention of high-oil surimi gels

Wang, Y., Wang, Y., Yu, X., Chi, X., Tu, J., & Dong, X. (2026) · Food Research International · doi:10.1016/j.foodres.2026.120232

Physical Processing of Aquatic Gel Foods: From Protein Structure Regulation to Health, Sustainability, and Personalized Design

Li, Y., Yang, C., Zhang, X., Gao, Y., Zhou, D., & Li, D. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70601

Valorization of Pink Salmon (Oncorhynchus gorbuscha) Processing By-Products: Nutritional Composition, Starch-Modified Gel Quality and Digestibility

Li, M., Wan, J., Guan, W., Liu, B., Xu, X., Zhao, Q., & Fan, X. (2026) · Foods · doi:10.3390/foods15183259

Deep eutectic solvent-protein interactions regulate hydrogen-bond network reconstruction and mechanical properties of soy protein isolate eutectogels

Dai, J., Dong, Y., Wang, H., Lan, T., & Sui, X. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113452

Ultra-high pressure improved gelation and digestive properties of Tai Lake whitebait myofibrillar protein

Xu, M., Ni, X., Liu, Q., Chen, C., Deng, X., Wang, X., & Yu, R. (2023) · Food Chemistry X · doi:10.1016/j.fochx.2023.101061 · Cited by 65 · see citing works

Synergistic UHP-Heat Treatment of Yellowfin Tuna Surimi: Gel Properties, Mechanism Elucidation

Wang, Y., Tan, Z., Zheng, Y., Yang, J., Yu, X., Lu, Y., & Dong, X. (2026) · Journal of Future Foods · doi:10.1016/j.jfutfo.2026.04.014

Effects of ultrahigh pressure heat-assisted technology on the physicochemical and gelling properties of myofibrillar protein from Penaeus vannamei

Fan, X. M., Zhang, K., Tan, Z., Xu, W., Liu, X., Zhou, D., & Li, D. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.141697 · Cited by 22 · see citing works

Improving the gelation and digestive properties of myofibrillar protein in Litopenaeus vannamei by ultra-high pressure

Zhang, K., Li, N., Li, J., Wang, Y., Liu, C., Liu, Y., Li, D., Zhou, D., & Li, D. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.103402 · Cited by 31 · see citing works

Characterization of structures and gel properties of ultra-high-pressure treated-myofibrillar protein extracted from mud carp (Cirrhinus molitorella) and quality characteristics of heat-induced sausage products

Liu, Q., Lin, Z., Chen, X., Chen, J., Wu, J., Chen, H., & Zeng, X. (2022) · LWT · doi:10.1016/j.lwt.2022.113691 · Cited by 38 · see citing works