Physicochemical and structural changes in myofibrillar proteins from porcine longissimus dorsi subjected to microwave combined with air convection thawing treatment

Technical note: A simplified procedure for myofibril hydrophobicity determination

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Natural Sciences, Biochemistry, Biophysics +8

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

Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles

Mingcheng Zhang, Fangfei Li, Xinping Diao et al. · Meat Science · 2017 · 393 citations

Agriculture, Animal Sciences, Physiology +17

Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins

Amir Amiri, Parisa Sharifian, Nafiseh Soltanizadeh · International Journal of Biological Macromolecules · 2018 · 364 citations

Natural Sciences, Biochemistry, Biophysics +14

Effect of multiple freeze–thaw cycles on the quality of chicken breast meat

Sher Ali, Wangang Zhang, Nasir Rajput et al. · Food Chemistry · 2014 · 300 citations

Agriculture, Food Science, Poultry Science +14