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Differentiated texture and lipid-lowering effect of cooked pork belly by different cooking regimes: Insights from myofibrillar protein aggregation and dissociation, micromorphology

Yishun Yao, Meigui Huang, Xiaomin Wang, Jingyang Yu, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi‐Tang Ho

2024Food Bioscience13 citationsDOI

Topics & Concepts

MyofibrilChemistryFood scienceDissociation (chemistry)Texture (cosmology)BiophysicsBiochemistryOrganic chemistryBiologyComputer scienceComputer visionImage (mathematics)Meat and Animal Product QualityMuscle metabolism and nutritionBiochemical effects in animals
Differentiated texture and lipid-lowering effect of cooked pork belly by different cooking regimes: Insights from myofibrillar protein aggregation and dissociation, micromorphology | Litcius