Mechanisms of change in gel water-holding capacity of myofibrillar proteins affected by lipid oxidation: The role of protein unfolding and cross-linking

Effect of peroxyl radicals on the structure and gel properties of isolated rabbit meat myofibrillar proteins

Effects of different thermal temperatures on the shelf life and microbial diversity of Dezhou-braised chicken

Effects of partial replacement of NaCl with KCl on bacterial communities and physicochemical characteristics of typical Chinese bacon

Effects of replacement partial sodium chloride on characteristic flavor substances of bacon during storage based on GC×GC-MS and non-targeted metabolomics analyses

Effects of NaCl content and drying temperature on lipid oxidation, protein oxidation, and physical properties of dry‐cured chicken