Rheology and microstructure of myofibrillar protein–plant lipid composite gels: Effect of emulsion droplet size and membrane type-Reference-Cited by-同舟云学术

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Rheology and microstructure of myofibrillar protein–plant lipid composite gels: Effect of emulsion droplet size and membrane type

Published:2011-10 Issue:4 Volume:106 Page:318-324
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Wu Mangang,Xiong Youling L.,Chen Jie

Funder

Ministry of Education, China

National Natural Science Foundation, China

State Key Laboratory of Food Science and Technology, Jiangnan University

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Properties of mixed and filled-type dairy gels;Aguilera;Journal of Food Science,1989

2. Physical, chemical and sensory characteristics of cooked meat emulsion style products containing vegetable oils;Ambrosiadis;International Journal of Food Science and Technology,1996

3. Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages;Bloukas;Meat Science,1997

4. Mechanical properties and microstructure of heat-set whey protein emulsion gels: effect of emulsifiers;Chen;Lebensmittel-Wissenshaft und-Technologie,2000

5. Direct measurement of temperature dependent interactions between non-ionic surfactant layers;Claesson;Journal of the Chemical Society, Faraday Transactions,1986

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