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Sheard, P.R., Nute, G.R. and Chappell, A.G. (1998) The Effect of Cooking on the Chemical Composition of Meat Products with Special Reference to Fat Loss. Meat Science, 49, 175-191.
https://doi.org/10.1016/S0309-1740(97)00137-X

has been cited by the following article:

• TITLE: Gold Nanoparticles/Thermochromic Composite Film on Screen-Printed Electrodes for Simultaneous Detection of Protein and Temperature

  AUTHORS: Dorothy Araba Yakoba Agyapong, Hanjia Jiang, Xingjia Ni, Jingwen Wu, Hongjuan Zeng

  KEYWORDS: Screen-Printed Carbon Electrodes, Gold Nanoparticles, Thermochromic Material, Simultaneous Detection of Proteins and Temperature

  JOURNAL NAME: Journal of Biomaterials and Nanobiotechnology, Vol.12 No.2, April 22, 2021

  ABSTRACT: In this study, gold nanoparticles and thermochromic composite films modified screen-printed carbon electrodes (TM-AuNPsSPCEs) were developed as a platform for the simultaneous detection of protein and temperature. The TM-AuNPs composited film had better sensitivity resulting from the gold nanoparticles amplification effect. A phase transition model analysis of TM-AuNPs films found that the TM-AuNPs films had three-phase transition intervals (80℃) which accommodated the temperature requirements for protein denaturation. When used to detect different concentrations of haemoglobin (Hb) solution, the TM-AuNPs modified SPCEs had a better sensitivity in detecting the different concentrations in comparison to TM and AuNP modified SPCEs which showed no clear sensitivity towards the different Hb concentrations. The dual detection and excellent sensitivity show a good application prospect for the study of the TM-AuNPs composite film.