Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat

Collagen and its derivatives: From structure and properties to their applications in food industry

Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions

Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation

A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display

Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl2: Physicochemical and molecular modification perspectives