Investigation of heat-induced pork batter quality detection and change mechanisms using Raman spectroscopy coupled with deep learning algorithms
Most Cited Paper
in Meat and Animal Product Quality
18 Months Post-Publication
Class of 2026
“Investigation of heat-induced pork batter quality detection and change mechanisms using Raman spectroscopy coupled with deep learning algorithms”
A research intelligence initiative by Pepkio
pri.pepkio.com/top-papers/meat-and-animal-product-quality/2026/
Topics
pork batter · heat-induced quality changes · Raman spectroscopy · deep learning algorithms · quality detection · Protein structure · Myofibrillar protein · Gelation · Thermal treatment · spectral analysis · meat emulsion · cooking temperature · Texture properties · water-holding capacity · Protein oxidation · Protein structure
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Pepkio Research Index (PRI). Topics and Trends in Most Cited Meat and Animal Product Quality Papers, Class of 2026. https://pri.pepkio.com/top-papers/meat-and-animal-product-quality/2026. Accessed 2026-07-21. 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