Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch
Author:
Funder
National Research Foundation of Korea
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2020.e10
Reference24 articles.
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2. Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment: A low-field NMR study;Bertram;Meat Sci,2004
3. Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites;Fan;Food Chem,2017
4. Effects of adding acids before and after gelatinization on the viscoelasticity of cornstarch pastes;Hirashima;Food Hydrocoll,2005
5. Standardization of corn starch as a fat replacer in buffalo calf meat sausages and its effect on the quality attributes;Jairath;Indian J Anim Res,2017
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