Effects of air frying on protein digestive properties in scallop (Patinopecten yessoensis) adductor muscles and the mechanisms involved-Reference-Cited by-同舟云学术

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Effects of air frying on protein digestive properties in scallop (Patinopecten yessoensis) adductor muscles and the mechanisms involved

Published:2024-08 Issue: Volume:60 Page:104429
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Wang Zi-Ye,Luo Ying,Zheng Rui,Lv Shuo,Li De-Yang,Liu Yu-Xin,Qin Lei^ORCID,Jiang Peng-Fei^ORCID,Zhou Da-Yong

Publisher

Elsevier BV

Reference36 articles.

1. Anatomy and physiology of the small intestine;Campbell;Shackelford's Surgery of the Alimentary Tract,2019

2. Effects of high hydrostatic pressure (HHP) on protein structure and digestibility of red abalone (Haliotis rufescens) muscle;Cepero-Betancourt;Innovative Food Science & Emerging Technologies,2020

3. A structural explanation for protein digestibility changes in different food matrices;Chen;Food Hydrocolloids,2023

4. Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms;Dominguez-Hernandez;Meat Science,2018

5. Impact of microwave processing on the secondary structure, in-vitro protein digestibility and allergenicity of shrimp (Litopenaeus vannamei) proteins;Dong;Food Chemistry,2021

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