Effect of different irradiation dose treatment on the lipid oxidation, instrumental color and volatiles of fresh pork and their changes during storage

Impact of salt content and hydrogen peroxide-induced oxidative stress on protein oxidation, conformational/morphological changes, and micro-rheological properties of porcine myofibrillar proteins

Effect of irradiation modification on conformation and gelation properties of pork myofibrillar and sarcoplasmic protein

A multivariate insight into the organoleptic properties of porcine muscle by ultrasound-assisted brining: Protein oxidation, water state and microstructure

Phosphorylation of porcine bone collagen peptide to improve its calcium chelating capacity and its effect on promoting the proliferation, differentiation and mineralization of osteoblastic MC3T3-E1 cells

Effects of gamma ray irradiation-induced protein hydrolysis and oxidation on tenderness change of fresh pork during storage