ArticleFoods (Basel, Switzerland)2023
Effect of Thermal Processing on the Conformational and Digestive Properties of Myosin.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
9 citing papers in PubMed, 25 citations in OpenAlex.
- Identification of Species-Specific Peptide Markers in Highly Processed Meat Products Using De Novo Sequencing.Foods (Basel, Switzerland) · 2026Article
- Impact of xylose-mediated Maillard reaction on antioxidant capacity and digestibility of alcalase-hydrolyzed porcine liver during simulated canine digestion.Food science of animal resources · 2026Article
- Protein Fraction-Dependent Antioxidant Responses to Thermal Processing in Korean Native Black Goat Extracts: A Screening and Multivariate Analysis.Foods (Basel, Switzerland) · 2026Article
- Ultrasound-Assisted Curdlan Curing Reduces Water Loss of Rabbit Meat: Water Retention Performance, Myofibrillar Protein Structure, and Processing Adaptability.Foods (Basel, Switzerland) · 2026Article
- Research on the Process and Quality of Prepacked Braised Meat Products.Foods (Basel, Switzerland) · 2025Article
- Physically modification treatments improved high internal phase emulsions stabilized by walnut protein.Food chemistry: X · 2025Article
- Chemical Compositions and Characteristics of Biocalcium from Pre-Cooked Tuna Bone as Influenced by Sodium Chloride Pretreatment and Defatting by Asian Seabass Lipase.Foods (Basel, Switzerland) · 2024Article
- Extrusion can ameliorate negative effects of molecular structures of brewer's spent grain on energy contents and amino acid digestibility in growing pigs.Journal of animal science · 2024Article
- Changes in basic composition andFrontiers in nutrition · 2024Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
Abstract
Heat treatment affects the structural properties of meat proteins, which in turn leads to changes in their sensitivity to digestive enzymes, further affecting the nutritional value of meat and meat products. The mechanism of changes in the structure and digestive properties of myosin under different heating conditions were studied. An increase in heating temperature led to the exposure of internal groups to a polar environment, but to a decrease in the sturdy α-helix structure of myosin (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.