# The Texture Change of Chinese Traditional Pig Trotter with Soy Sauce during Stewing Processing: Based on a Thermal Degradation Model of Collagen Fibers

> Research article (Foods, 2022) · cited 16× · AI/ML

**Wikidata**: [openalex:W4283014359](https://www.wikidata.org/wiki/openalex:W4283014359)  
**Source**: https://4ort.xyz/entity/the-texture-change-of-chinese-traditional-pig-trotter-with-soy-sauce-during-stewing-processing-based-on-a-thermal-degrad