Collagen Effects

Collagen Effects is a scientific construct in the rheology of meat products that characterizes the influence of collagen content, structure, and thermal behavior on the mechanical properties and textural attributes of meat tissues during processing and consumption.

487

Publications

24.5K

Citations

2.2K

Authors

696

Institutions

Publications per year

2017–2026

83

Authors

2.2K

  1. OD
    Ole D. Wolthers

    Regional Hospital Randers, Denmark

    6 publications · 316 citations

    6

    h-index

  2. CV
    Carani Venkatraman Anuradha

    Annamalai University, India

    5 publications · 91 citations

    5

    h-index

  3. CH
    Carsten Heuck

    Aarhus University Hospital, Denmark

    4 publications · 213 citations

    4

    h-index

  4. MH
    Michael Hansen

    University of Copenhagen, Denmark

    4 publications · 236 citations

    4

    h-index

  5. NG
    Norman G. Marriott

    Virginia Tech, United States

    4 publications · 158 citations

    4

    h-index

1–5 of 2.2K

Venues

  1. PubMed

    Repository · 31 publications · 980 citations

    20

    h-index

  2. Meat Science

    12 publications · 706 citations

    12

    h-index

  3. Journal of Food Science

    JFS · 11 publications · 477 citations

    10

    h-index

  4. Endocrinology

    8 publications · 384 citations

    8

    h-index

  5. Poultry Science

    8 publications · 279 citations

    8

    h-index

1–5