Effects of Non-meat Protein Binders and Acidification on the Efficiency of Cold-Set Pork Restructuring by High Pressure
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201220962916125.pdf
Reference24 articles.
1. Pressure effects on intra- and intermolecular interactions within proteins
2. Acidic coagulation of casein micelles: mechanisms inferred from spectrophotometric studies
3. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey
4. Modification of functional properties of egg-white proteins
5. Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation
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1. Effects of high-pressure processing on the physicochemical properties of prosciutto and microbe inactivation;LWT;2023-09
2. Effect of Partial Substitutes of NaCl on the Cold-Set Gelation of Grass Carp Myofibrillar Protein Mediated by Microbial Transglutaminase;Food and Bioprocess Technology;2018-07-26
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