Publications by authors named "Alma D True"

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Structure-functionality relationship and modification strategies of oat protein: Challenges and opportunities.
Runnan Li, Alma D True, Lei Sha, Youling L Xiong

Compr Rev Food Sci Food Saf· January 2025

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Structural modification of oat protein by thermosonication combined with high pressure for O/W emulsion and model salad dressing production.
Runnan Li, Alma D True, Lei Sha, Youling L Xiong

Int J Biol Macromol· January 2024

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Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein.
Lei Sha, Aeneas O Koosis, Qingling Wang, Alma D True, Youling L Xiong

Food Chem· July 2021

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Myofibrillar Protein Cross-Linking and Gelling Behavior Modified by Structurally Relevant Phenolic Compounds.
Anqi Guo, Jiang Jiang, Alma D True, Youling L Xiong

J Agric Food Chem· February 2021

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Effects of (-)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein-soybean oil emulsions.
Yungang Cao, Nasi Ai, Alma D True, Youling L Xiong

Food Chem· April 2018

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Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion.
Yungang Cao, Alma D True, Jie Chen, Youling L Xiong

J Agric Food Chem· April 2016

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Curtailing Oxidation-Induced Loss of Myosin Gelling Potential by Pyrophosphate Through Shielding the S1 Subfragment.
Zelong Liu, Alma D True, Youling L Xiong

J Food Sci· July 2015

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Dietary antioxidant supplementation enhances lipid and protein oxidative stability of chicken broiler meat through promotion of antioxidant enzyme activity.
Rebecca M Delles, Youling L Xiong, Alma D True, Touying Ao, Karl A Dawson

Poult Sci· June 2014

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Inhibition of lipid oxidation and rancidity in precooked pork patties by radical-scavenging licorice (Glycyrrhiza glabra) extract.
Jiang Jiang, Xin Zhang, Alma D True, Lirong Zhou, Youling L Xiong

J Food Sci· November 2013

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Mild protein oxidation enhanced hydration and myofibril swelling capacity of fresh ground pork muscle packaged in high oxygen atmosphere.
Rebecca M Delles, Youling L Xiong, Alma D True

J Food Sci· July 2012

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