High-pressure processing of beef increased the in vitro protein digestibility in an infant digestion model

Characteristics of pork emulsion gel manufactured with hot-boned pork and winter mushroom powder without phosphate

(2022) Hyun Gyung Jeong et al.   MEAT SCIENCE

Complementary feeding of infants and young children 6 to 23 months of age

(2021) Chessa K Lutter et al.   NUTRITION REVIEWS

Emerging processing technologies for improved digestibility of muscle proteins

(2021) Zuhaib F. Bhat et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Understanding protein digestion in infants and the elderly: Current in vitro digestion models

(2021) Seonmin Lee et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Improvement of meat protein digestibility in infants and the elderly

(2021) Seonmin Lee et al.   FOOD CHEMISTRY

Freezing-then-aging treatment improved the protein digestibility of beef in an in vitro infant digestion model

(2021) Seonmin Lee et al.   FOOD CHEMISTRY

Dissecting Multiple Pathways in the Relaxation Dynamics of Helix Coil Transitions with Optimum Dimensionality Reduction

(2021) Gouri S. Jas et al.   Biomolecules

Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing

(2021) Lovedeep Kaur et al.   Food Science of Animal Resources

Application of high-pressure treatment improves the in vitro protein digestibility of gel-based meat product

(2019) Siwen Xue et al.   FOOD CHEMISTRY

Investigation of the effects of high pressure processing on the process of rigor in pork

(2018) Zhang Huijuan et al.   MEAT SCIENCE

Rapid tenderizing of goose breast muscle based on actomyosin dissociation by low-frequency ultrasonication

(2018) Ye Zou et al.   PROCESS BIOCHEMISTRY

Molecular determinant of the effects of hydrostatic pressure on protein folding stability

(2017) Calvin R. Chen et al.   Nature Communications

Quantification of peptides released during in vitro digestion of cooked meat

(2016) T. Sayd et al.   FOOD CHEMISTRY

Detection of malondialdehyde in processed meat products without interference from the ingredients

(2016) Samooel Jung et al.   FOOD CHEMISTRY

Proteolysis in meat tenderization from the point of view of each single protein: A proteomic perspective

(2016) Alessandro Lana et al.   Journal of Proteomics

Exploring the Stability Limits of Actin and Its Suprastructures

(2014) Christopher Rosin et al.   BIOPHYSICAL JOURNAL

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Effects of high pressure processing on lipid oxidation: A review

(2013) Ilce Gabriela Medina-Meza et al.   Innovative Food Science & Emerging Technologies

The development of meat tenderness is likely to be compartmentalised by ultimate pH

(2013) D. Lomiwes et al.   MEAT SCIENCE

Antihypertensive effect of corn peptides, produced by a continuous production in enzymatic membrane reactor, in spontaneously hypertensive rats

(2011) Wen-Hao Huang et al.   FOOD CHEMISTRY

The roles of the actin-myosin interaction and proteolysis in tenderization during the aging of chicken muscle

(2011) S. Li et al.   POULTRY SCIENCE

Actions of cathepsins on troponin T during postmortem aging of porcine muscle

(2010) Shin-ichi KITAMURA et al.   ANIMAL SCIENCE JOURNAL

Structural and Functional Insights into the Myosin Motor Mechanism

(2010) H. Lee Sweeney et al.   Annual Review of Biophysics

Development of high hydrostatic pressure in biosciences: Pressure effect on biological structures and potential applications in Biotechnologies

(2010) Nolwennig Rivalain et al.   BIOTECHNOLOGY ADVANCES