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Food Science and Biotechnology|September 29, 2018
Effects of l-lysine on thermal gelation properties of chicken breast actomyosinZhen Lei, Yuan Fu, Yadong Zheng, et al.Food Chemistry|June 6, 2022
l-Arginine and l-lysine retard aggregation and polar residue modifications of myofibrillar proteins: Their roles in solubility of myofibrillar proteins in frozen porcine Longissimus lumborumPengqi Bao, Li Chen, Yue Hu, et al.Food Chemistry|October 18, 2017
l-Lysine and l-arginine inhibit myosin aggregation and interact with acidic amino acid residues of myosin: The role in increasing myosin solubilityShiyi Li, Yadong Zheng, Peng Xu, et al.Journal of Food Science and Technology|May 31, 2014
A novel method to stabilize meat colour: ligand coordinating with heminCunliu Zhou, Shengjiang Tan, Jun Li, et al.Food Chemistry|February 13, 2019
l-Lysine/l-arginine/l-cysteine synergistically improves the color of cured sausage with NaNO2 by hindering myoglobin oxidation and promoting nitrosylmyoglobin formationCheng Ning, Linxian Li, Hongmei Fang, et al.Meat Science|May 7, 2013
Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenanFei Ma, Conggui Chen, Lei Zheng, et al.Food Chemistry|April 24, 2026
l-arginine and l-lysine improve the uniformity and physicochemical properties of pale, soft, and exudative-like myofibrillar proteins gel by inhibiting their dynamic thermal aggregation behaviorsXun Gao, Wei Zhang, Yunyun Jiang, et al.Journal of Agricultural and Food Chemistry|January 26, 2021
l-Arginine and l-Lysine Alleviate Myosin from Oxidation: Their Role in Maintaining Myosin's Emulsifying PropertiesDaojing Zhang, Yinyin Zhang, Yajun Huang, et al.Food Chemistry|July 2, 2022
Individual effects of rosemary extract and green tea polyphenols on the physicochemical properties of soybean oil-myosin emulsion with l-arginine or l-lysineYue Hu, Yan Wang, Dongmei Pan, et al.Food Chemistry|July 28, 2015
Feasibility of combining spectra with texture data of multispectral imaging to predict heme and non-heme iron contents in pork sausagesFei Ma, Hao Qin, Kefu Shi, et al.Pageof 3