# Improving the texture of braised pork by gradient-temperature heating and its molecular mechanism

> Research article (Food Research International, 2024) · cited 12× · AI/ML

**Wikidata**: [openalex:W4401433032](https://www.wikidata.org/wiki/openalex:W4401433032)  
**Source**: https://4ort.xyz/entity/improving-the-texture-of-braised-pork-by-gradient-temperature-heating-and-its-molecular-mechanism