Effects of high pressure and thermal combinations on gel properties and water distribution of pork batters
Author:
Funder
Henan province key young teachers training program
Natural Science Foundation of Henan Province
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-021-05051-2.pdf
Reference34 articles.
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2. Cando D, Moreno HM, Tovar CA, Herranz B, Borderias AJ (2014) Effect of high pressure and/or temperature over gelation of isolated hake myofibrils. Food Bioprocess Technol 7(11):3197–3207
3. Çarkcioğlu E, Rosenthal AJ, Candoğan K (2015) Rheological and textural properties of sodium reduced salt soluble myofibrillar protein gels containing sodium tri-polyphosphate. J Texture Stud 47(3):181–187
4. Chun JY, Min SG, Hong GP (2014) Effects of high-pressure treatments on the redox state of porcine myoglobin and color stability of pork during cold storage. Food Bioprocess Technol 7(2):588–597
5. Cofrades S, Carballo J, Martã-N FF, Colmenero FJ (2002) High pressure/thermal treatments effects on functionality of comminuted muscle from different meat species. High Press Res 22(3–4):721–723
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