Effect of different sous-vide cooking conditions on textural properties, protein physiochemical properties and microstructure of scallop (Argopecten irradians) adductor muscle

Pros and cons of cold plasma technology as an alternative non-thermal processing technology in seafood industry

(2021) Oladipupo Odunayo Olatunde et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of heat treatments on texture of abalone muscles and its mechanism

(2021) Man-Man Yu et al.   Food Bioscience

Effects of natural trypsin inhibitor from soybean on texture deterioration of the bay scallop ( Argopecten irradians ) during cold storage and its mechanism

(2020) Bing Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Action of endogenous proteases on texture deterioration of the bay scallop (Argopecten irradians) adductor muscle during cold storage and its mechanism

(2020) Bing Liu et al.   FOOD CHEMISTRY

Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure

(2020) Feng Ming Chian et al.   FOOD CHEMISTRY

Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin

(2019) Su-In Hwang et al.   Korean Journal for Food Science of Animal Resources

Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion

(2019) Wuchao Ma et al.   FOOD RESEARCH INTERNATIONAL

Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms

(2018) Elisa Dominguez-Hernandez et al.   MEAT SCIENCE

Effects of protein oxidation on the texture and water-holding of meat: a review

(2018) Yulong Bao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Characterization of ohmic heating and sous-vide treatment of scallops: Analysis of electrical conductivity and the effect of thermal protein denaturation on quality attribute changes

(2018) Yvan Llave et al.   Innovative Food Science & Emerging Technologies

Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI

(2018) Shasha Cheng et al.   MEAT SCIENCE

Kinetics of Protein Degradation and Physical Changes in Thermally Processed Atlantic Salmon (Salmo salar)

(2017) Mahmoudreza Ovissipour et al.   Food and Bioprocess Technology

Effects of endogenous cysteine proteinases on structures of collagen fibres from dermis of sea cucumber ( Stichopus japonicus )

(2017) Yu-Xin Liu et al.   FOOD CHEMISTRY

Analysis of the effects of thermal protein denaturation on the quality attributes of sous-vide cooked tuna

(2017) Yvan Llave et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Muscle structure, sarcomere length and influences on meat quality: A review

(2017) Per Ertbjerg et al.   MEAT SCIENCE

Cooking-Induced Protein Modifications in Meat

(2016) Tzer-Yang Yu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Gel properties of SPI modified by enzymatic cross-linking during frozen storage

(2016) Zhenjia Chen et al.   FOOD HYDROCOLLOIDS

Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat

(2016) Kigen Takahashi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessment of Color and Sensory Evaluation of Frozen Fillets from Pangasius Catfish and Nile Tilapia Imported to European Countries

(2015) Piotr Kulawik et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Quality Indices as Potential Markers Indicating the Origin of Cultured Scallop (Argopecten irradians) in the North China Sea

(2015) Qiang Xu et al.   JOURNAL OF SHELLFISH RESEARCH

Soft matter food physics—the physics of food and cooking

(2015) Thomas A Vilgis   REPORTS ON PROGRESS IN PHYSICS

Effects of Oxidation on Water Distribution and Physicochemical Properties of Porcine Myofibrillar Protein Gel

(2014) Yin Li et al.   Food Biophysics

Effect of seasonality and storage temperature on rigor mortis in the adductor muscle of lion's paw scallop Nodipecten subnodosus

(2013) Edgar I. Jiménez-Ruiz et al.   AQUACULTURE

Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review

(2013) Jun-Hu Cheng et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Mechanism of meat tenderization by sous vide cooking

(2013) D. Suriaatmaja⁎ et al.   MEAT SCIENCE

A COMPARATIVE STUDY ON PHYSICAL PROPERTIES AND CHEMICAL INTERACTIONS OF GELS FROM TILAPIA MEAT PASTES INDUCED BY HEAT AND PRESSURE

(2010) FA-JUI TAN et al.   JOURNAL OF TEXTURE STUDIES

Histological Contribution of Collagen Architecture to Beef Toughness

(2009) Y-N Nakamura et al.   JOURNAL OF FOOD SCIENCE

Effect of thermal treatment on the enzymatic hydrolysis of chicken proteins

(2008) Chun Cui et al.   Innovative Food Science & Emerging Technologies

Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins

(2008) Veronique Santé-Lhoutellier et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Endogenous proteinases in true sardine (Sardinops melanostictus)

(2007) Sappasith Klomklao et al.   FOOD CHEMISTRY