Cooking schematic of PSE-like and normal chicken breast under different

Processing Properties and Improvement of Pale, Soft, and Exudative

Cooking the Chicken Meat with Moderate Electric Field: Rheological

Light micrograph of cooked chicken breast meat batter. A1, Pale

DSC analysis of normal and DPM chicken breast muscles: a

Rui LIU, Professor (Associate), PhD

Improvement strategies for quality defects and oxidation of pale

The effect of cooking process on nitrate content, nitrite content

Cavitation effect of high-pressure processing (HPP) on PSE-like

Reduced functionality of PSE-like chicken breast meat batter

A comparative study of functional properties of normal and wooden

Characteristics of normal and PSE-like chicken meat

Recovery of emulsifying and gelling protein from waste chicken

Reduced functionality of PSE-like chicken breast meat batter

Trace the difference driven by unfolding-refolding pathway of

How to Cook Chicken Breasts (Juicy & Tender)