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| QSAR-aided in silico approach in evaluation of food proteins as precursors of ACE inhibitory peptides | | Food research international |
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| Protein carbonyls in meat systems: A review | | Meat science |
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| Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels | | Meat science |
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| Species-specific expression of various proteins in meat tissue: Proteomic analysis of raw and cooked meat and meat products made from beef, pork and selected poultry species | | Food chemistry |
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| Sensory acceptability of raw and extruded bovine rumen protein in processed meat products | | Meat science |
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| The effect of dietary protein level on the apparent digestibility coefficient of two selected feed ingredients for Nile tilapia, Oreochromis niloticus L | | Aquaculture research |
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| Thermodynamics of meat proteins | | Food hydrocolloids |
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| High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles | | Meat science |
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| Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat | | Innovative food science and emerging technologies |
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| High hydrostatic pressure/temperature modeling of frankfurter batters | | Meat science |
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| The influence of additives on properties of heat‐induced gels from salt‐soluble proteins extracted from goose | | International journal of food science and technology |
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| Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl₂ and κ-carrageenan | | Meat science |
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| Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality | | Meat science |
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| Medium optimization for a novel 58kDa dimeric keratinase from Bacillus licheniformis ER-15: Biochemical characterization and application in feather degradation and dehairing of hides | | Bioresource technology |
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| Characterisation of kiwifruit and asparagus enzyme extracts, and their activities toward meat proteins | | Food chemistry |
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| The “sponge effect” hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing | | Meat science |
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| Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (2) Effects of fibre type, peroxides and antioxidants | | Food chemistry |
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| Influence of sodium tripolyphosphate (stp) treatment and cooking time on cook losses and textural properties of red meats | | Journal of food process engineering |
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| Phase behaviour, rheology and microstructure of mixture of meat proteins and kappa and iota carrageenans | | Food hydrocolloids |
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| EFFECTS OF pH, TEMPERATURE AND ENZYME TO SUBSTRATE RATIO ON THE ANTIOXIDANT ACTIVITY OF PORCINE HEMOGLOBIN HYDROLYSATE PREPARED WITH PEPSIN | | Journal of food biochemistry |
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| Effects of pre-emulsifying fat/oil on meat batter stability, texture and microstructure | | International journal of food science and technology |
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| Early post-mortem sarcoplasmic proteome of porcine muscle related to protein oxidation | | Food chemistry |
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| Technological and sensory pork quality in relation to muscle and drip loss protein profiles | | European food research and technology |
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| Nutrient-rich meat proteins in offsetting age-related muscle loss | | Meat science |
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| Evolution of pH during immersion of meat protein matrices in acidic marinades | | Meat science |
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| Heat-treated and homogenised potato pulp suspensions as additives in low-fat sausages | | Meat science |
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| Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking | | Meat science |
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| Development and validation of a screening instrument to assess the types and quality of foods served at home meals | | international journal of behavioral nutrition and physical activity |
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| Functionality of pork meat proteins: Impact of sodium chloride and phosphates under high-pressure processing | | Innovative food science and emerging technologies |
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| Purification and identification of ACE inhibitory peptides from Haruan (Channa striatus) myofibrillar protein hydrolysate using HPLC–ESI-TOF MS/MS | | Food chemistry |
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| Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system | | Meat science |
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| A review of meat protein hydrolysates and hypertension | | Meat science |
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| Identification of the glycosylation pattern of meat proteins in tissues from bovine myelin | | Meat science |
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| Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic | | Meat science |
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| UBE3B and ZRANB1 polymorphisms and transcript abundance are associated with water holding capacity of porcine M. longissimus dorsi | | Meat science |
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| Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging time | | Meat science |
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| Oxidation in HiOx-packaged pork Longissimus muscle predisposes myofibrillar and sarcoplasmic proteins to N-nitrosamine formation in nitrite-curing solution | | Meat science |
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| NMR relaxometry and differential scanning calorimetry during meat cooking | | Meat science |
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| Interaction between flaxseed gum and meat protein | | Journal of food engineering |
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| Non-haem iron availability from pork meat: Impact of heat treatments and meat protein dose | | Meat science |
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