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Multiscale Material Science Study on the Texture of Sv-Processed Tibetan Chicken Breast with Human-Machine Collaborated Electromyography Analysis
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1007/978-0-387-71947-4_1openalex-extracted
Why Food Materials Science?
inferredcites →https://doi.org/10.1007/s00170-018-1949-2openalex-extracted
A soft robotic hand: design, analysis, sEMG control, and experiment
inferredcites →https://doi.org/10.1007/s00217-006-0474-yopenalex-extracted
Evaluation of sensory quality of instant foods fortified with omega-3 PUFA by addition of fish oil powder
inferredcites →https://doi.org/10.1007/s11947-014-1268-zopenalex-extracted
A Novel Time/Temperature Approach to Sous Vide Cooking of Beef Muscle
inferredcites →https://doi.org/10.1016/0924-2244(96)10027-3openalex-extracted
New research issues in sous-vide cooking
inferredcites →https://doi.org/10.1016/j.fbio.2023.103013openalex-extracted
Novel food materials: Fundamentals and applications in sustainable food systems for food processing and safety
inferredcites →https://doi.org/10.1016/j.foodchem.2014.07.100openalex-extracted
Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors
inferredcites →https://doi.org/10.1016/j.foodhyd.2021.107281openalex-extracted
Super-resolution microscopy to visualize and quantify protein microstructural organization in food materials and its relation to rheology: Egg white proteins
inferredcites →https://doi.org/10.1016/j.foodres.2023.113472openalex-extracted
Correlating instrumental measurements and sensory perceptions of foods with different textural properties for people with impaired oral and swallowing capabilities – A review
inferredcites →https://doi.org/10.1016/j.ijgfs.2019.100181openalex-extracted
Effects of vacuum or sous-vide cooking methods on the quality of largemouth bass (Micropterus salmoides)
inferredcites →https://doi.org/10.1016/j.ijgfs.2020.100277openalex-extracted
Nutritional, physical, microbiological, and sensory properties of marinated Irish sprat
inferredcites →https://doi.org/10.1016/j.jobcr.2022.08.009openalex-extracted
Effect of various malocclusion on maximal bite force- a systematic review
inferredcites →https://doi.org/10.1016/j.lwt.2016.07.026openalex-extracted
The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers
inferredcites →https://doi.org/10.1016/j.lwt.2018.03.018openalex-extracted
Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase
inferredcites →https://doi.org/10.1016/j.meatsci.2006.05.020openalex-extracted
NMR relaxometry and differential scanning calorimetry during meat cooking
inferredcites →https://doi.org/10.1016/j.meatsci.2011.11.024openalex-extracted
Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time
inferredcites →https://doi.org/10.1016/j.meatsci.2012.11.014openalex-extracted
Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins
inferredcites →https://doi.org/10.1016/j.meatsci.2021.108491openalex-extracted
The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products
inferredcites →https://doi.org/10.1016/j.tifs.2016.10.001openalex-extracted
Texture-modified foods for the elderly: Status, technology and opportunities
inferredcites →https://doi.org/10.1046/j.1365-2621.2002.00581.xopenalex-extracted
Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability
inferredcites →https://doi.org/10.1080/10408398.2022.2119202openalex-extracted
Meat texture modification for dysphagia management and application of hydrocolloids: A review
inferredcites →https://doi.org/10.1515/1556-3758.2762openalex-extracted
Effect of Cooking Method on the Toughness of Bovine M. Semitendinosus
inferredcites →https://doi.org/10.3390/foods9111537openalex-extracted
Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products
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