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References from Comparative studies of structural integrity and dynamics of chicken actomyosin complex under sous-vide and boiling conditions: A molecular dynamics study. Local targets link to admitted publications; unresolved targets remain external evidence.
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Comparative study on the effects of boiling, steaming, grilling, microwaving and superheated steaming on quality characteristics of marinated chicken steak
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Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms
10.1016/j.meatsci.2018.04.032 · 2018 · External reference
Comparative protein structure modeling using Modeller
10.1002/0471250953.bi0506s15 · 2006 · External reference
Comparison of multiple Amber force fields and development of improved protein backbone parameters
10.1002/prot.21123 · 2006 · External reference
Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum)
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Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
10.1016/j.meatsci.2005.04.022 · 2005 · External reference
Effect of protein denaturation degree on texture and water state of cooked meat
10.1016/j.jfoodeng.2013.03.013 · 2013 · External reference
Molecular mechanisms underlying sensory and chemical changes in muscle foods induced by sous-vide cooking: A review
10.3390/foods14172967 · 2025 · External reference
Development and validation of a genetic algorithm for flexible docking11Edited by F. E. Cohen
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Thermal properties of proteins in chicken broiler tissues
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Sous-vide as an alternative method of cooking to improve the quality of meat: A review
10.3390/foods12163110 · 2023 · External reference
All-atom molecular dynamics simulations of actin-myosin interactions: A comparative study of cardiac α myosin, β myosin, and fast skeletal muscle myosin
10.1021/bi4006896 · 2013 · External reference
The roles of the actin-myosin interaction and proteolysis in tenderization during the aging of chicken muscle
10.3382/ps.2011-01484 · 2012 · External reference
Solubility of salmon myosin as affected by conformational changes at various ionic strengths and pH
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GROMACS 3.0: A package for molecular simulation and trajectory analysis
10.1007/s008940100045 · 2001 · External reference
Role of secondary structures in the gelation of porcine myosin at different pH values
10.1016/j.meatsci.2008.02.014 · 2008 · External reference
The actin-myosin interface
10.1073/pnas.1003604107 · 2010 · External reference
Advances and drawbacks of sous-vide technique-a critical review
10.3390/foods13142217 · 2024 · External reference
Influence of heat on protein degradation, histology and eating quality indicators of chicken meat
10.23910/1.2022.2729 · 2022 · External reference
Physicochemical properties of chicken breast and thigh as affected by sous-vide cooking conditions
10.3390/foods12132592 · 2023 · External reference
Dynamics of water in biological recognition
10.1021/cr020689l · 2004 · External reference
Vitamins and minerals in raw and cooked donkey meat
2021 · External reference
Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat
10.1016/j.psj.2020.03.004 · 2020 · External reference
Three-dimensional structure of myosin subfragment-1: A molecular motor
10.1126/science.8316857 · 1993 · External reference
Effect of sous-vide cooking conditions on the physicochemical, microbiological and microstructural properties of duck breast meat
10.5713/ab.23.0039 · 2023 · External reference
Protein hydration in solution: Experimental observation by x-ray and neutron scattering
10.1073/pnas.95.5.2267 · 1998 · External reference
Effects of heat on meat proteins – Implications on structure and quality of meat products
10.1016/j.meatsci.2004.11.021 · 2005 · External reference
Improved protein–ligand docking using GOLD
10.1002/prot.10465 · 2003 · External reference
Dynamic rheological properties and secondary structure of chicken breast myosin as influenced by isothermal heating
10.1021/jf00043a009 · 1994 · External reference
Heat-induced denaturation and rheological properties of chicken breast myosin and F-actin in the presence and absence of pyrophosphate
10.1021/jf00048a003 · 1994 · External reference
Specific protein dynamics near the solvent glass transition assayed by radiation-induced structural changes
10.1110/ps.09801 · 2001 · External reference
Coupling of protein and hydration-water dynamics in biological membranes
10.1073/pnas.0706566104 · 2007 · External reference
Differential scanning calorimetric studies of muscle and its constituent proteins
10.1002/jsfa.2740280614 · 1977 · External reference
Structure-function relationships of muscle proteins
2017 · External reference
Effect of actomyosin on heat-induced gelation of myosin
1982 · External reference
Yin-ji, C. Influence of heating on structure and gel properties of myofibrillar proteins from chicken breast muscle
2014 · External reference
Sous-vide as a technique for preparing healthy and high-quality vegetable and seafood products
10.3390/foods9111537 · 2020 · External reference
