Effects of High Pressure on pH, Water-binding Capacity and Textural Properties of Pork Muscle Gels Containing Various Levels of Sodium Alginate-Reference-Cited by-同舟云学术

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Effects of High Pressure on pH, Water-binding Capacity and Textural Properties of Pork Muscle Gels Containing Various Levels of Sodium Alginate

Published:2006-09-29 Issue:11 Volume:19 Page:1658-1664
ISSN:1011-2367
Container-title:Asian-Australasian Journal of Animal Sciences
language:en
Short-container-title:Asian Australas. J. Anim. Sci

Author:

Chen Cong-Gui,Gerelt Borjigin,Jiang Shao-Tong,Nishiumi Tadayuki,Suzuki Atsushi

Publisher

Asian Australasian Association of Animal Production Societies

Subject

Animal Science and Zoology,Food Science

Link

http://www.ajas.info/upload/pdf/262.pdf

Cited by 20 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

1. Alginate in food and beverage formulations;Applications of Seaweeds in Food and Nutrition;2024

2. Enhanced Gel Properties of Duck Myofibrillar Protein by Plasma-Activated Water: Through Mild Structure Modifications;Foods;2023-02-18

3. Effect of Calcium Sulphate Pre-crosslinking on Rheological Parameters of Alginate Based Bio-Inks and on Human Corneal Stromal Fibroblast Survival in 3D Bio-Printed Constructs;Frontiers in Mechanical Engineering;2022-04-08

4. Physicochemical Parameters of Raw Pet Food and Dehydrated Pet Treats Developed from Beef Processing Co-Products;Animals;2022-01-23

5. Effects of high‐pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala krasch gum;Journal of Food Science;2021-10-15

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