Precooked state based on protein denaturation kinetics impacts moisture status, protein oxidation and texture of prepared chicken breast

作者：Bowen Wang, Xing Chen, Bowen Yan, Nana Zhang, Tao Yuan, Jian Hu, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.140994 · 被引用次数：31 · 研究领域：Meat and Animal Product Quality、Animal Nutrition and Physiology、Protein Hydrolysis and Bioactive Peptides