Cited by 7Meat and Animal Product QualityProteins in Food SystemsMicrowave-Assisted Synthesis and Applications

The DOI matches its Crossref record; 36 of the 36 references it cites were found in a registry or an index.

Characterization of inhomogeneous Na+ distribution in myofibrillar protein-based emulsion gels during microwave heating and mechanistic insights into migration attenuation

Abstract

This study compared Na+ distribution patterns in protein-based versus emulsified meat products, with a focus on elucidating its migration mechanism in the emulsified systems. The results showed that Na+ content in the outer annulus of emulsion gel demonstrated a 2.23 % to 22.09 % increase compared with the central annulus across varying microwave power. However, emulsion gel exhibited less uneven Na+ distribution compared with protein gels. The conversion of immobile water to free water in outer annulus of emulsion gel was decreased, which was related to the weaken of Na+ mobility. It is noteworthy that the disulfide bonding and hydrophobicity of the protein gels was significantly higher than emulsion gel (P < 0.05), while there were more α-helix and fewer β-sheet in the emulsion gel, which was related to less porous structures and high Na+ mobility in emulsion gel. This study provided a foundation for achieving saltiness control by modulating muscle food microstructure.

Overview

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Registry

Crossref · 10.1016/j.foodchem.2025.146261

Cites

36 of 36 references verified0 citation errors · 0 not checkable

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  • Microwave treatment enables rapid, uniform heating to accelerate denaturation and aggregation of proteins and molecular folding/unfolding that facilitate formation of homogeneous gel networks.

    “Microwave treatment enables rapid, uniform heating to accelerate the denaturation and aggregation of proteins and the molecular folding/unfolding that facilitate the formation of homogeneous gel networks (M. Zhang, Wei, et al. 2024; M. Zhang et al. 2025).”

    From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as M. Zhang et al. 2025

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Research works printed but not linked: 1

  1. Sheikh, 2022, Combined effect of microwave and hydrothermal treatment on anti-nutritional factors, antioxidant potential and bioactive compounds of plum (Prunus domestica L.) kernels. Food, Bioscience, 46

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Metadata

Authors
Zhang, M., Hou, Y., Xia, S., Hayat, K., Cui, H., Yu, J., & Hussain, S.
Affiliations
  • Jiangnan University (CN)
  • Parkland College (US)
  • King Saud University (SA)
Corresponding author
Xia, Shuqin
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2025-12
Volume
494
Pages
146261
ISSN
0308-8146 (ISSN-L)
OpenAlex
W4414040962
Cited by
6
References
36
Citations by year
2026: 2 · 2025: 4
FWCI
3.72
Type
journal article
Language
en
Open access
closed
Locations
  • Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
Funders
  • Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province (ORF-2025-1073)
  • King Saud University
  • National Natural Science Foundation of China (32272244)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Physical Sciences › Chemistry › Organic Chemistry › Microwave-Assisted Synthesis and Applications
Keywords
sodium ion distribution, myofibrillar proteins, emulgel, microwave heating, ion migration
MeSH terms
Animals, Cooking, Emulsions, Gels, Hot Temperature, Meat Products, Microwaves, Muscle Proteins, Myofibrils, Sodium, Hydrophobic and Hydrophilic Interactions

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