Author/Creator: Du, Manting - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Du, Manting

1. Calpastatin inhibits the activity of phosphorylated μ-calpain in vitro. (15th February 2019)

Authors:: Du, Manting; Li, Xin; Li, Zheng; Shen, Qingwu; Ren, Chi; Zhang, Dequan
Journal:: Food chemistry
Issue:: Volume 274(2019)
Page Start:: 743
Record Type:: Journal Article
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2. Colour characteristics of beef longissimus thoracis during early 72 h postmortem. (December 2020)

Authors:: Li, Xin; Zhang, Dequan; Ijaz, Muawuz; Tian, Guangjing; Chen, Jing; Du, Manting
Journal:: Meat science
Issue:: Volume 170(2020)
Page Start:
Record Type:: Journal Article
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3. Dephosphorylation enhances postmortem degradation of myofibrillar proteins. (15th April 2018)

Authors:: Li, Zheng; Li, Meng; Du, Manting; Shen, Qingwu W.; Zhang, Dequan
Journal:: Food chemistry
Issue:: Volume 245(2018)
Page Start:: 233
Record Type:: Journal Article
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4. Dephosphorylation of myosin regulatory light chain modulates actin–myosin interaction adverse to meat tenderness. (June 2017)

Authors:: Gao, Xing; Li, Xin; Li, Zheng; Du, Manting; Zhang, Dequan
Journal:: International journal of food science & technology
Issue:: Volume 52:Number 6(2017)
Page Start:: 1400
Record Type:: Journal Article
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5. Effect of chickpea (Cicer arietinum L.) protein isolate on the heat‐induced gelation properties of pork myofibrillar protein. (17th October 2020)

Authors:: Li, Junguang; Chen, Yuhao; Dong, Xiuping; Li, Ke; Wang, Yuntao; Wang, Yu; Du, Manting; Zhang, Junjie; Bai, Yanhong
Journal:: Journal of the science of food and agriculture
Issue:: Volume 101:Number 5(2021)
Page Start:: 2108
Record Type:: Journal Article
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6. Effect of inhibition of μ‐calpain on the myofibril structure and myofibrillar protein degradation in postmortem ovine muscle. (28th September 2016)

Authors:: Li, Zheng; Li, Xin; Gao, Xing; Du, Manting; Zhang, Dequan
Journal:: Journal of the science of food and agriculture
Issue:: Volume 97:Number 7(2017)
Page Start:: 2122
Record Type:: Journal Article
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7. Effects of citrus fiber on the emulsifying properties and molecular structure of mutton myofibrillar protein: An underlying mechanisms study. (February 2023)

Authors:: Zhu, Chenyan; Zhang, Shunliang; Zhu, Ning; Wu, Qianrong; Du, Manting; He, Xiangli; Bai, Yanhong; Wang, Shouwei
Journal:: Food bioscience
Issue:: Volume 51(2023)
Page Start:
Record Type:: Journal Article
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8. Effects of immersion freezing on the conformational changes of myofibrillar proteins in pork under ultrasonic power densities of 0, 15, 30 and 45 W L−1. (15th February 2022)

Authors:: Li, Junguang; Ma, Xuyang; Wang, Yu; Du, Manting; Wang, Yuntao; Du, Juan; Li, Ke; Bai, Yanhong
Journal:: International journal of food science & technology
Issue:: Volume 57:Number 5(2022)
Page Start:: 2896
Record Type:: Journal Article
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9. Effects of phosphorylation on μ-calpain activity at different incubation temperature. (October 2017)

Authors:: Du, Manting; Li, Xin; Li, Zheng; Shen, Qingwu; Wang, Ying; Li, Guixia; Zhang, Dequan
Journal:: Food research international
Issue:: Volume 100 Part 2(2017)
Page Start:: 318
Record Type:: Journal Article
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10. Effects of protein phosphorylation on color stability of ground meat. (15th March 2017)

Authors:: Li, Meng; Li, Xin; Xin, Jianzeng; Li, Zheng; Li, Guixia; Zhang, Yan; Du, Manting; Shen, Qingwu W.; Zhang, Dequan
Journal:: Food chemistry
Issue:: Volume 219(2017)
Page Start:: 304
Record Type:: Journal Article
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