Influence of lard-based diacylglycerol on the rheological and physicochemical properties of thermally induced pork myofibrillar protein gels at different pH levels

On the mechanism of water holding in meat: The swelling and shrinking of myofibrils

Gerald Offer, John Trinick · Meat Science · 1983 · 898 citations

Agriculture, Biochemistry, Food Science +6

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

Xiufang Xia, Baohua Kong, Qian Liu et al. · Meat Science · 2009 · 489 citations

Life Sciences, Animal Sciences, Biochemistry +13

Role of secondary structures in the gelation of porcine myosin at different pH values

Ru Liu, Siming Zhao, Shanbai Xiong et al. · Meat Science · 2008 · 332 citations

Life Sciences, Biochemistry, Biophysics +13

Rheological and Microstructural Properties of Porcine Myofibrillar Protein–Lipid Emulsion Composite Gels

Mangang Wu, Youling L. Xiong, Jie Chen et al. · Journal of Food Science · 2009 · 262 citations

Engineering, Bioengineering, Biomedical Engineering +16

Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters

M.K. Youssef, Shai Barbut · Meat Science · 2009 · 236 citations

Agriculture, Food Science, Nutritional Sciences +15