Effect of pH on the interaction of volatile compounds with the myofibrillar proteins of duck meat

The effect of adenosine 5′-monophosphate (AMP) on tenderness, microstructure and chemical-physical index of duck breast meat

(2015) Daoying Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of linoleic acid-induced oxidative modifications on physicochemical changes and in vitro digestibility of porcine myofibrillar proteins

(2015) Feibai Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Binding of Aroma Compounds with Myofibrillar Proteins Modified by a Hydroxyl-Radical-Induced Oxidative System

(2014) Feibai Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in the major caspases involved in cytoskeletal degradation of goose muscle during prolonged aging

(2013) Xiaotao Zhang et al.   FOOD RESEARCH INTERNATIONAL

Structural Evaluation of Myofibrillar Proteins during Processing of Cantonese Sausage by Raman Spectroscopy

(2011) Weizheng Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage

(2009) Alicia Olivares et al.   FOOD CHEMISTRY

Release of aroma compounds from dry-fermented sausages as affected by antioxidant and saliva addition

(2008) Mónica Flores et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Role of secondary structures in the gelation of porcine myosin at different pH values

(2008) Ru Liu et al.   MEAT SCIENCE