Microstructure and digestive behaviors of inner, middle, and outer layers of pork during heating-Reference-Cited by-同舟云学术

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Microstructure and digestive behaviors of inner, middle, and outer layers of pork during heating

Published:2024-11 Issue: Volume:458 Page:140263
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Miao,Han Yu,Liu Hui,Chen Bo,Li Qian,Li Chunbao

Funder

Natural Science Foundation of Jiangsu Province

Ministry of Agriculture and Rural Affairs of the People's Republic of China

Ministry of Finance

Jiangsu Provincial Department of Education

Ministry of Agriculture, Food and Rural Affairs

Publisher

Elsevier BV

Reference42 articles.

1. Electron transfer in the peroxy trifluoroacetic acid-assisted sulfoxidation and oxidative destruction of benzhydryl sulfides;Akopova;Russian Chemical Bulletin,2013

2. Pork meat prepared by different cooking methods. A microstructural, sensorial, and physicochemical approach;Ángel-Rendón;Meat Science,2020

3. Hydrogen bonding in molecular recognition by HIV-1 protease;Aruksankunwong;Journal of Molecular Structure,2006

4. Application of ultrasound-assisted cooking temperature for improving physicochemical and sensory properties of broiler meat;Ashar;Food Materials Research,2022

5. Thermal processing implications on the digestibility of meat, fish and seafood proteins;Bhat;Comprehensive Reviews in Food Science and Food Safety,2021

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