Influence of cooking methods on protein modification and in vitro digestibility of hairtail (Thichiurus lepturus) fillets

Improved Method for Determining Food Protein Degree of Hydrolysis

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Effects of heat on meat proteins – Implications on structure and quality of meat products

Meat Science · 2005 · 1.3K citations

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Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)

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Agriculture, Animal Sciences, Food Science +16

Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins

Véronique Santé-Lhoutellier, Thierry Astruc, P. Marinova et al. · Journal of Agricultural and Food Chemistry · 2008 · 305 citations

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Effect of Oxidation on In Vitro Digestibility of Skeletal Muscle Myofibrillar Proteins

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