Effects of isochoric freezing on myofibrillar protein conformational structures of chicken breasts
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference60 articles.
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1. Myofibril degradation and structural changes in myofibrillar proteins of porcine longissimus muscles during frozen storage;Food Chemistry;2024-03
2. Effects of different isochoric freeze-thaw cycles on the physicochemical quality attributes of chicken breast meat;Food Bioscience;2024-01
3. LF-NMR and MRI analyses of water status and distribution in pork patties during combined roasting with steam cooking;Food Bioscience;2023-12
4. Cooking-Induced Oxidation and Structural Changes in Chicken Protein: Their Impact on In Vitro Gastrointestinal Digestion and Intestinal Flora Fermentation Characteristics;Foods;2023-11-29
5. Underlying mechanisms and molecular interactions of isochoric freezing on enhancing the freshness of chicken breast meat;LWT;2023-09
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