Effects of sous vide cooking on the textural properties of restructured chicken steak: based on the regulation of myofibrillar protein cross-linking
- DOI
- 10.1016/j.foodres.2026.120226
- Published
- 2026-10
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120226,
title = {Effects of sous vide cooking on the textural properties of restructured chicken steak: based on the regulation of myofibrillar protein cross-linking},
author = {Yuanyuan Xiong and Zihan Deng and Jingwei Zhao and Wei He and Yong Xie and Baocai Xu and Wenda Wu},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120226},
url = {https://doi.org/10.1016/j.foodres.2026.120226}
}RIS
TY - JOUR TI - Effects of sous vide cooking on the textural properties of restructured chicken steak: based on the regulation of myofibrillar protein cross-linking AU - Yuanyuan Xiong AU - Zihan Deng AU - Jingwei Zhao AU - Wei He AU - Yong Xie AU - Baocai Xu AU - Wenda Wu PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120226 UR - https://doi.org/10.1016/j.foodres.2026.120226 ER -
APA
Xiong, Y., Deng, Z., Zhao, J., He, W., Xie, Y., Xu, B., & Wu, W. (2026). Effects of sous vide cooking on the textural properties of restructured chicken steak: based on the regulation of myofibrillar protein cross-linking. Food Research International. https://doi.org/10.1016/j.foodres.2026.120226
Source records
- crossref · retrieved 2026-09-26T22:15:35.330Z