RELATION BETWEEN PROTEIN CHARACTERISTICS AND TPA TEXTURE CHARACTERISTICS OF CRISP GRASS CARP (CTENOPHARYNGODON IDELLUS C. ET V) AND GRASS CARP (CTENOPHARYNGODON IDELLUS)

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Raman spectroscopic study of deamidated food proteins

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Different changes in mastication between crisp grass carp (Ctenopharyngodon idellus C.et V) and grass carp (Ctenopharyngodon idellus) after heating: The relationship between texture and ultrastructure in muscle tissue

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Meat quality assessment using biophysical methods related to meat structure

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Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics

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Protein and water structural changes in fish surimi during gelation as revealed by isotopic H/D exchange and Raman spectroscopy

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