Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods
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DOI: 10.1080/10408398.2017.1347557
Abstract: ABSTRACT The texture, yield, and organoleptic properties of comminuted meat products are closely related to the structure and functionality of myofibrillar proteins (MP). To enhance functional properties of MP, high hydrostatic pressure (HHP) has been… read more here.
Keywords: functionally improved; pressure; myofibrillar proteins; value added ... See more keywords
A functionally improved case of obstructive impairment caused by systemic lupus erythematosus
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DOI: 10.1183/20734735.0288-2020
Abstract: A 67-year-old Asian woman presented with dyspnoea on exertion and wheezing. She had been diagnosed with systemic lupus erythematosus (SLE) and bronchial asthma at the ages of 42 and 50 years, respectively. Her SLE was stable… read more here.
Keywords: systemic lupus; functionally improved; lupus erythematosus; case ... See more keywords