Dynamic changes in the water and volatile compounds of chicken breast during the frying process

Mechanism and reduction of fat uptake in deep-fat fried foods

M. Mellema · Trends in Food Science & Technology · 2003 · 546 citations

Agriculture, Food Science, Nutritional Sciences +13

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

Minyi Han, Peng Wang, Xinglian Xu et al. · Food Research International · 2014 · 399 citations

Agriculture, Biochemistry, Food Science +17

Electronic Noses: From Advanced Materials to Sensors Aided with Data Processing

Wenwen Hu, Liangtian Wan, Yingying Jian et al. · Advanced Materials Technologies · 2018 · 368 citations

Engineering, Bioengineering, Computer Science +14

Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles

Fangfei Li, Bo Wang, Baohua Kong et al. · Food Hydrocolloids · 2019 · 256 citations

Life Sciences, Biochemistry, Biophysics +17

Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification

Dacheng Kang, Xueqin Gao, Qingfeng Ge et al. · Ultrasonics Sonochemistry · 2017 · 254 citations

Agriculture, Food Science, Food Engineering +15