Effects of different cooking methods on physicochemical, textural properties of yak meat and its changes with intramuscular connective tissue during in vitro digestion-Reference-Cited by-同舟云学术

Effects of different cooking methods on physicochemical, textural properties of yak meat and its changes with intramuscular connective tissue during in vitro digestion

Published:2023-10 Issue: Volume:422 Page:136188
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Yang,Tian Xiaojing,Liu Xinzhu^ORCID,Zhang Yafei^ORCID,Zhao Kaixuan,Zhang Kai,Wang Wenhang^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Effect of heat-induced changes of connective tissue and collagen on meat texture properties of beef semitendinosus muscle;Chang;International Journal of Food Properties,2011

5. Cross-linking and film-forming properties of transglutaminase-modified collagen fibers tailored by denaturation temperature;Cheng;Food Chemistry,2019

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