Water holding capacity, dielectric properties and light microscopy of conventionally and ohmically cooked meat emulsion batter-Reference-Cited by-同舟云学术

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Water holding capacity, dielectric properties and light microscopy of conventionally and ohmically cooked meat emulsion batter

Published:2004-06-01 Issue:1 Volume:219 Page:1-5
ISSN:1438-2377
Container-title:European Food Research and Technology
language:
Short-container-title:European Food Research and Technology

Author:

Brunton Nigel P.,Lyng James G.,McKenna Brian,Shirsat Nicky

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-004-0920-7.pdf

Cited by 32 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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3. Ohmic Heating;Novel Technologies in Food Science;2022-12-29

4. Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability;Food Hydrocolloids;2022-07

5. Effect of wooden breast myopathy on water-holding capacity and rheological and gelling properties of chicken broiler breast batters;Poultry Science;2020-07

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