[HTML][HTML] Exposure of hydrophobic groups affected the thermal aggregation of myosin based on experimental and molecular dynamics simulation
In this study, Beijing duck breast myosin was used to analyze the structural and functional
changes during thermal treatments. The particle size and atomic force microscopy (AFM) …
changes during thermal treatments. The particle size and atomic force microscopy (AFM) …
[HTML][HTML] A developed variable pressure-assisted salting process: Improving the textural, flavor, and sensory attributes in roasted duck breast
D Jiao, D Zhang, R Chen, X Yang, H Shi, H Liu… - LWT, 2022 - Elsevier
This study developed variable pressure salting (VPS) equipment to accelerate salting
efficiency and improve the sensory qualities of roasted duck breast. It evaluated the effect of …
efficiency and improve the sensory qualities of roasted duck breast. It evaluated the effect of …
Effects of myofibril-palatinose conjugate as a phosphate substitute on meat emulsion quality
The objective of this study was to investigate a replacement for phosphate in meat products.
Protein structural modification was employed in this study, and grafted myofibrillar protein …
Protein structural modification was employed in this study, and grafted myofibrillar protein …
[HTML][HTML] Effects of added cereal fibers on the quality characteristics of black pudding prepared with duck blood
We investigated the physicochemical and rheological properties of black pudding prepared
with duck blood using various combinations of cereal fiber sources: oat, buckwheat, quinoa …
with duck blood using various combinations of cereal fiber sources: oat, buckwheat, quinoa …
Effect of protein thermal denaturation on the texture profile evolution of Beijing Roast Duck
Y Liu, Z Wang, D Zhang, T Pan, H Liu, Q Shen, T Hui - Foods, 2022 - mdpi.com
To investigate the mechanism of the texture formed by protein thermal denaturation, the
profile and formation of texture and thermal denaturation of protein were evaluated using …
profile and formation of texture and thermal denaturation of protein were evaluated using …
Building a Sustainable Meat Industry from the Ground Up: The Analysis of Fresh Characteristics of Vacuum Packaged Ground Beef, Chicken, and Pork and the Impact …
MM Coursen - 2023 - search.proquest.com
Sustainability has been a popular topic among many industries in recent years, and
agriculture is no exception. Commonly referred to as a three-legged stool, sustainability …
agriculture is no exception. Commonly referred to as a three-legged stool, sustainability …