Precooked state based on protein denaturation kinetics impacts moisture status, protein oxidation and texture of prepared chicken breast
Most Cited Paper
in Animal Nutrition and Physiology
18 Months Post-Publication
Class of 2026
“Precooked state based on protein denaturation kinetics impacts moisture status, protein oxidation and texture of prepared chicken breast”
A research intelligence initiative by Pepkio
pri.pepkio.com/top-papers/animal-nutrition-and-physiology/2026/
Topics
protein denaturation kinetics · precooked state · moisture status · protein oxidation · chicken breast texture · cooking temperature · thermal processing · Water-holding capacity · Myofibrillar proteins · protein aggregation · cooking loss · Meat tenderness
Share
Cite this ranking
Pepkio Research Index (PRI). Topics and Trends in Most Cited Animal Nutrition and Physiology Papers, Class of 2026. https://pri.pepkio.com/top-papers/animal-nutrition-and-physiology/2026. Accessed 2026-07-14. Zheng Su, Tinsley Li, Thematic Shifts in Early-High-Impact Cancer Genomics and Diagnostics Research: A Bibliometric and Semantic Analysis. bioRxiv 2026.07.04.736459; doi: https://doi.org/10.64898/2026.07.04.736459