Freeze–thaw induced structural destabilization and oxidation of beef myofibrillar proteins: evidence from experiments and molecular dynamics simulations

Food Chemistry 2026

View at publisher

Authors: Yingying Zhu, Jiaying Zhu, Qian Li, Zhengyan Yu, Xinrui Mao, Yuyang Huang, Xuebin Shi, Chunbao Li

DOI: 10.1016/j.foodchem.2026.149068

Cited by: 1

References: 53

Fields of Study & Subjects

Meat and Animal Product Quality Food Drying and Modeling Effects of Environmental Stressors on Livestock

References 53