Plasma-activated water, oxidation, myofibrillar proteins, dityrosine, secondary structures
tea polyphenols, ultrasound, boiled beef meatballs, Lipid oxidation, GC-IMS
Coregonus peled, Taste extracts, flavor compounds, thermal treatments
chickpea protein, surimi gel, texture profile analysis, stress-relaxation, microstructure morphology
Plasma-activated water, gelatin, H2O2, autolysis, tissue structures
L-Arg, low-salt fish balls, ion migration, micro-structure, unfolding, disulfide bonds
Myofibrillar protein, oxidation, Protein structures, Interfacial characteristics, Emulsion properties
Giant freshwater prawn, ultrasound, Microwave, Vacuum freeze-drying, Energy consumption, quality
Gelatin, plasma activated water, gel-forming properties, structure modification, intermolecular forces
Lipidomics, Zhenba bacon, lipid remodeling, Fatty acids, Machine learning
