{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T08:09:28Z","timestamp":1788854968881,"version":"build-2803163510"},"reference-count":47,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T00:00:00Z","timestamp":1777593600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T00:00:00Z","timestamp":1777593600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,4,22]],"date-time":"2026-04-22T00:00:00Z","timestamp":1776816000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100007957","name":"Chongqing Municipal Education Commission","doi-asserted-by":"publisher","award":["KJQN202204507"],"award-info":[{"award-number":["KJQN202204507"]}],"id":[{"id":"10.13039\/501100007957","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2026,5]]},"DOI":"10.1016\/j.fochx.2026.103905","type":"journal-article","created":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T02:49:27Z","timestamp":1777603767000},"page":"103905","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["Mechanisms underlying the changes in interaction characteristics of beef sarcoplasmic, myofibrillar protein and their correlations induced by ovalbumin and ethanol addition"],"prefix":"10.1016","volume":"36","author":[{"given":"Yan","family":"Dai","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sha","family":"Yi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhen","family":"Lu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiao-li","family":"Pan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu-xin","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yan-yan","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Feng","family":"Huang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chun-hong","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"15","key":"10.1016\/j.fochx.2026.103905_bb0005","doi-asserted-by":"crossref","first-page":"4036","DOI":"10.1080\/10408398.2021.1871589","article-title":"Molecular forces governing protein-protein interaction: Structure-function relationship of complexes protein in the food industry","volume":"62","author":"Alrosan","year":"2022","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"10.1016\/j.fochx.2026.103905_bb0010","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2025.143540","article-title":"Mechanistic insights into the modulation of myofibrillar protein microstructure and physicochemical properties in conditioned goose using pulsed electric field treatment","volume":"310","author":"Cheng","year":"2025","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/j.fochx.2026.103905_bb0015","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2020.100747","article-title":"Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates","volume":"38","author":"Cui","year":"2020","journal-title":"Food Bioscience"},{"issue":"4","key":"10.1016\/j.fochx.2026.103905_bb0020","doi-asserted-by":"crossref","first-page":"898","DOI":"10.1016\/j.meatsci.2012.11.044","article-title":"Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking","volume":"93","author":"Dai","year":"2013","journal-title":"Meat Science"},{"issue":"2","key":"10.1016\/j.fochx.2026.103905_bb0025","doi-asserted-by":"crossref","first-page":"3291","DOI":"10.1080\/10942912.2023.2281884","article-title":"Quality properties of Chinese Sichuan-style sausages as affected by Chinese red wine, yellow rice wine and beer","volume":"26","author":"Dai","year":"2023","journal-title":"International Journal of Food Properties"},{"key":"10.1016\/j.fochx.2026.103905_bb0030","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2026.110092","article-title":"Rice wine lees coating enhances proteolysis and umami development in Jinhua ham during ripening","author":"Ding","year":"2026","journal-title":"Meat Science"},{"issue":"2","key":"10.1016\/j.fochx.2026.103905_bb0035","doi-asserted-by":"crossref","first-page":"218","DOI":"10.3390\/foods13020218","article-title":"The effect of ionic strength on the formation and stability of ovalbumin-xanthan gum complex emulsions","volume":"13","author":"Gao","year":"2024","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.103905_bb0040","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.133400","article-title":"Konjac glucomannan improves the gel properties of low salt myofibrillar protein through modifying protein conformation","volume":"393","author":"Gao","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103905_bb0045","doi-asserted-by":"crossref","first-page":"2336","DOI":"10.1002\/jsfa.70341","article-title":"Myoglobin-induced gel degradation in surimi: Mechanistic insights into the structural disruption and oxidative aggregation of myofibrillar proteins via myosin binding","volume":"106","author":"Guan","year":"2025","journal-title":"Journal of the Science of Food and Agriculture"},{"issue":"5","key":"10.1016\/j.fochx.2026.103905_bb0050","doi-asserted-by":"crossref","first-page":"1153","DOI":"10.1016\/S0022-2836(03)00657-0","article-title":"Characterization of the pressure-induced intermediate and unfolded state of red-shifted green fluorescent protein-a static and kinetic FTIR, UV\/VIS and fluorescence spectroscopy study","volume":"330","author":"Herberhold","year":"2003","journal-title":"Journal of Molecular Biology"},{"key":"10.1016\/j.fochx.2026.103905_bb0055","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.131241","article-title":"Study on the mechanism of mulberry polyphenols inhibiting oxidation of beef myofibrillar protein","volume":"372","author":"Huang","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103905_bb0060","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.136664","article-title":"Potential biomarkers analysis and protein internal mechanisms by cold plasma treatment: Is proteomics effective to elucidate protein\u2013protein interaction network and biochemical pathway?","volume":"426","author":"Jia","year":"2023","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103905_bb0065","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.137691","article-title":"Effect of magnetic field modification on oxidative stability of myoglobin in sarcoplasm systems","volume":"436","author":"Jiang","year":"2024","journal-title":"Food Chemistry"},{"issue":"2","key":"10.1016\/j.fochx.2026.103905_bb0070","doi-asserted-by":"crossref","first-page":"276","DOI":"10.1016\/j.foodchem.2011.03.015","article-title":"Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties","volume":"128","author":"Jongberg","year":"2011","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103905_bb0075","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.128930","article-title":"Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems","volume":"346","author":"Kim","year":"2021","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103905_bb0080","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.140024","article-title":"Mechanisms underlying the changes in the structural, physicochemical, and emulsification properties of porcine myofibrillar proteins induced by prolonged pulsed electric field treatment","volume":"456","author":"Kim","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103905_bb0085","article-title":"Effect of ethanol treatment on the structural, techno-functional, and antioxidant properties of edible insect protein obtained from Tenebrio molitor larvae","volume":"437","author":"Lee","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103905_bb0090","doi-asserted-by":"crossref","first-page":"151","DOI":"10.1016\/j.lwt.2018.06.055","article-title":"Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder","volume":"97","author":"Li","year":"2018","journal-title":"LWT-Food Science and Technology"},{"key":"10.1016\/j.fochx.2026.103905_bb0095","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2024.109550","article-title":"Effects of Eleutherine bulbosa extract on the myofibrillar protein oxidation and moisture migration of yak meat under oxidation stress","volume":"215","author":"Li","year":"2024","journal-title":"Meat Science"},{"issue":"2","key":"10.1016\/j.fochx.2026.103905_bb0100","doi-asserted-by":"crossref","first-page":"483","DOI":"10.1016\/j.lwt.2013.10.001","article-title":"Effect of pre-rigor temperature incubation on sarcoplasmic protein solubility, calpain activity and meat properties in porcine muscle","volume":"55","author":"Liu","year":"2014","journal-title":"LWT-Food Science and Technology"},{"key":"10.1016\/j.fochx.2026.103905_bb0105","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.113012","article-title":"Structural and functional changes on polyhydroxy alcohol-mediated curing pork myofibrillar protein: Experimental and molecular simulation investigations","volume":"170","author":"Liu","year":"2023","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.103905_bb0110","article-title":"Inclusion of chitosan in Tenebrio molitor larva protein hydrogels improved the rheological and gel properties of the composite hydrogels","author":"Liu","year":"2025","journal-title":"International Journal of Biological Macromolecules"},{"issue":"7","key":"10.1016\/j.fochx.2026.103905_bb0115","doi-asserted-by":"crossref","first-page":"1038","DOI":"10.3390\/foods13071038","article-title":"Hydrolysis of beef sarcoplasmic protein by dry-aged beef-isolated Penicillium oxalicum and its associated metabolic pathways","volume":"13","author":"Liu","year":"2024","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.103905_bb0120","doi-asserted-by":"crossref","first-page":"304","DOI":"10.1016\/j.foodhyd.2017.06.007","article-title":"Improved antioxidant activity and physicochemical properties of curcumin by adding ovalbumin and its structural characterization","volume":"72","author":"Liu","year":"2017","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.103905_bb0125","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2025.106401","article-title":"Effect of linoleic acid on oxidation of beef myofibrillar and sarcoplasmic proteins and heterocyclic amines production","volume":"68","author":"Ma","year":"2025","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2026.103905_bb0130","doi-asserted-by":"crossref","first-page":"400","DOI":"10.1016\/j.fbp.2025.07.005","article-title":"Multi-method evaluation of surimi quality from a bycatch species (Trachurus lathami): Physicochemical, textural, sensory, and thermal responses to washing conditions","volume":"153","author":"Marchetti","year":"2025","journal-title":"Food and Bioproducts Processing"},{"key":"10.1016\/j.fochx.2026.103905_bb0135","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.142202","article-title":"Tentative exploration of the 3D printing performance of the mixed inks with egg white proteins and mycoprotein fibrous to improve the quality of mycoprotein alternatives","volume":"466","author":"Muhedaner","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103905_bb0140","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.139870","article-title":"The interplay of muscle and pea proteins in low-salt gels: An insight into in situ structure formation in hybrid meat alternatives","volume":"455","author":"Nie","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103905_bb0145","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.142601","article-title":"The mechanism of egg white protein to enhance the thermal gel properties of giant squid (Dosidicus gigas) surimi","volume":"469","author":"Niu","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103905_bb0150","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2024.1378884","article-title":"Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances","volume":"11","author":"Qian","year":"2024","journal-title":"Frontiers in Nutrition"},{"key":"10.1016\/j.fochx.2026.103905_bb0155","doi-asserted-by":"crossref","first-page":"930","DOI":"10.3390\/foods13060930","article-title":"Effect of sarcoplasmic protein solutions dried at different times and rates on water migration in lamb myofibril in vitro","volume":"13","author":"Rao","year":"2024","journal-title":"Foods"},{"issue":"3","key":"10.1016\/j.fochx.2026.103905_bb0160","doi-asserted-by":"crossref","first-page":"745","DOI":"10.1007\/s11483-024-09843-9","article-title":"Application of ultrasound technology in the washing process of surimi: Improvement of meat yield and gel quality","volume":"19","author":"Song","year":"2024","journal-title":"Food Biophysics"},{"key":"10.1016\/j.fochx.2026.103905_bb0165","doi-asserted-by":"crossref","first-page":"237S","DOI":"10.1111\/j.1530-0277.2001.tb02402.x","article-title":"Ethanol and oxidative stress","volume":"25","author":"Sun","year":"2001","journal-title":"Alcoholism: Clinical and Experimental Research"},{"key":"10.1016\/j.fochx.2026.103905_bb0170","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2023.106510","article-title":"Structural changes induced by ultrasound improve the ability of the myofibrillar protein to bind flavor compounds from spices","volume":"98","author":"Sun","year":"2023","journal-title":"Ultrasonics Sonochemistry"},{"issue":"6","key":"10.1016\/j.fochx.2026.103905_bb0175","doi-asserted-by":"crossref","first-page":"1429","DOI":"10.3390\/nu11061429","article-title":"Does beef protein supplementation improve body composition and exercise performance? A systematic review and meta-analysis of randomized controlled trials","volume":"11","author":"Valenzuela","year":"2019","journal-title":"Nutrients"},{"key":"10.1016\/j.fochx.2026.103905_bb0180","article-title":"Mechanism of Toona sinensis seed polyphenols inhibiting oxidation and modifying physicochemical and gel properties of pork myofibrillar protein under oxidation system","volume":"464","author":"Wang","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103905_bb0185","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.142238","article-title":"Mechanism of CaCl2 modulation of the properties of acyl-modified ovalbumin-myofibrillar protein composite gel","volume":"466","author":"Wu","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103905_bb0190","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.139542","article-title":"Structural and aggregation changes of silver carp myosin induced with alcohols: Effects of ethanol, 1, 2-propanediol, and glycerol","volume":"452","author":"Xiong","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103905_bb0195","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2024.138217","article-title":"Effect of denaturation rate of sliver carp myosin induced by alcohols on its thermal aggregation behavior and gel properties","volume":"284","author":"Xiong","year":"2025","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/j.fochx.2026.103905_bb0200","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2023.114838","article-title":"The impacting mechanism of \u03b2-sanshool in Zanthoxylum bungeanum Maxim on the structure of myofibrillar protein in duck meat","volume":"182","author":"Xu","year":"2023","journal-title":"LWT-Food Science and Technology"},{"key":"10.1016\/j.fochx.2026.103905_bb0205","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2024.116408","article-title":"Uncovering the chemical bonding basis for ultrasound treatment-induced improvement in the molecular flexibility of myofibrillar proteins from low-salt meat batters with added methylcellulose","volume":"203","author":"Yang","year":"2024","journal-title":"LWT-Food Science and Technology"},{"key":"10.1016\/j.fochx.2026.103905_bb0210","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2022.108418","article-title":"Interfacial properties and inter-relationship of sarcoplasmic and myofibrillar proteins in simulated muscle protein extracts: Effect of salt reduction and pea protein","volume":"137","author":"Yang","year":"2023","journal-title":"Food Hydrocolloids"},{"issue":"2","key":"10.1016\/j.fochx.2026.103905_bb0215","doi-asserted-by":"crossref","first-page":"149","DOI":"10.1016\/j.jfutfo.2023.06.006","article-title":"Effects of phosphorylated ovalbumin on the quality of pork myofibrillar protein gel: An insight into gelling and physicochemical properties","volume":"4","author":"Yu","year":"2024","journal-title":"Journal of Future Foods"},{"key":"10.1016\/j.fochx.2026.103905_bb0220","article-title":"Exploring the potential of fibrinogen hydrolysates as enhancers for myofibrillar protein gelation: Insights into molecular assembly behavior","volume":"464","author":"Zhang","year":"2025","journal-title":"Food Chemistry"},{"issue":"3","key":"10.1016\/j.fochx.2026.103905_bb0225","doi-asserted-by":"crossref","first-page":"1","DOI":"10.26599\/FSAP.2024.9240071","article-title":"Study on color browning of lactic acid injection to yak meat","volume":"2","author":"Zhao","year":"2024","journal-title":"Food Science of Animal Products"},{"key":"10.1016\/j.fochx.2026.103905_bb0230","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2025.109779","article-title":"Effect of ultrasound treatment on the oxidation and conformational structure of myofibrillar protein of beef marinated in red sour soup","volume":"224","author":"Zheng","year":"2025","journal-title":"Meat Science"},{"issue":"1","key":"10.1016\/j.fochx.2026.103905_bb0235","doi-asserted-by":"crossref","first-page":"384","DOI":"10.1080\/19476337.2018.1562497","article-title":"Effects of ethanol treatment on rheological and gel properties of chicken myofibrillar protein","volume":"17","author":"Zhou","year":"2019","journal-title":"CyTA-Journal of Food"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526004268?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526004268?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T07:49:44Z","timestamp":1788853784000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157526004268"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,5]]},"references-count":47,"alternative-id":["S2590157526004268"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2026.103905","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,5]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Mechanisms underlying the changes in interaction characteristics of beef sarcoplasmic, myofibrillar protein and their correlations induced by ovalbumin and ethanol addition","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2026.103905","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"103905"}}