Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch-Reference-Cited by-同舟云学术

Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch

Published:2020-03 Issue:2 Volume:40 Page:254-261
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Lee Chang Hoon^ORCID,Chin Koo Bok^ORCID

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.

1. Effect of sodium chloride on the gelatinization of starch: A multimeasurement study;Chiotelli;Biopolymers,2002

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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