Effect of different thermal processing methods and thermal core temperatures on the protein structure and in vitro digestive characteristics of beef
Yao Gong, Meiqin Feng, Jian Sun
Topics & Concepts
In vitroFood scienceThermalChemistryCore (optical fiber)Chemical engineeringMaterials scienceBiochemistryEngineeringPhysicsComposite materialThermodynamicsMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides