Effects of different curing methods on edible quality and myofibrillar protein characteristics of pork

Technical note: A simplified procedure for myofibril hydrophobicity determination

Ilham Chelh, Philippe Gatellier, Véronique Santé-Lhoutellier · Meat Science · 2006 · 620 citations

Natural Sciences, Biochemistry, Biophysics +8

Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

Lin Chen, Jianshe Chen, Jiaoyan Ren et al. · Journal of Agricultural and Food Chemistry · 2011 · 369 citations

Agriculture, Biochemistry, Food Science +16

An efficient ultrasound-assisted extraction method of pea protein and its effect on protein functional properties and biological activities

Feng Wang, Yizhong Zhang, Ling Xu et al. · LWT · 2020 · 240 citations

Life Sciences, Biochemistry, Food Science +16

Changes in composition and functional properties of proteins and their contributions to Nham characteristics

Wonnop Visessanguan, Soottawat Benjakul, Siriporn Riebroy et al. · Meat Science · 2003 · 170 citations

Life Sciences, Biochemistry, Biophysics +12

Diffusion of sodium chloride in pork tissue

Natalia Graiver, Adriana Pinotti, Alicia Califano et al. · Journal of Food Engineering · 2005 · 156 citations

Agriculture, Food Science, Biological Transport Phenomena +11