Enhancing the water holding capacity of model meat analogues through marinade composition-Reference-Cited by-同舟云学术

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Enhancing the water holding capacity of model meat analogues through marinade composition

Published:2021-02 Issue: Volume:290 Page:110283
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Cornet Steven H.V.,Snel Silvia J.E.,Lesschen Judith,van der Goot Atze Jan,van der Sman Ruud G.M.

Funder

Top Consortium for Knowledge, The Netherlands

Dutch Ministry of Economic Affairs, The Netherlands

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure;Aaslyng;Food Qual. Pref.,2003

2. Future protein supply;Aiking;Trends Food Sci. Technol.,2011

3. Progress in the prediction of pK a values in proteins;Alexov;Proteins Struct. Funct. Bioinformatics,2011

4. Marination to improve functional properties;Alvarado;J. Appl. Poultry Res.,2007

5. Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate;Berghout;Food Hydrocolloids,2014

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