Nanomechanical Characteristics of Meat and Its Constituents Postmortem: A Review
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2011.627518
Reference178 articles.
1. Transverse Stiffness of Myofibrils of Skeletal and Cardiac Muscles Studied by Atomic Force Microscopy
2. 3D structure of relaxed fish muscle myosin filaments by single particle analysis
3. Effect of protein level in commercial diets on pork meat quality
4. Effects of the terminal sire type and sex on pork muscle cathepsins (B, B+L and H), cysteine proteinase inhibitors and lipolytic enzyme activities
5. Cleavage of desmin by cysteine proteases: Calpains and cathepsin B
Cited by 10 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Mechanism of textural properties changes of cooked chicken in early postmortem: Effect of protein degradation induced by calpain on heating shrinkage;Food Chemistry;2023-08
2. Application of atomic force microscopy for food proteins;Fundamentals and Application of Atomic Force Microscopy for Food Research;2023
3. Advances in food material nanomechanics by means of atomic force microscopy;Fundamentals and Application of Atomic Force Microscopy for Food Research;2023
4. Texture methods for evaluating meat and meat analogue structures: A review;Food Control;2021-09
5. The change of rheological property in Tan mutton tissue during storage;Journal of Food Processing and Preservation;2021-05-27
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3