Effects of blackberry (Rubus spp.) polysaccharide on the structure and thermal behavior of the myofibrillar protein of chicken breast meat-Reference-Cited by-同舟云学术

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Effects of blackberry (Rubus spp.) polysaccharide on the structure and thermal behavior of the myofibrillar protein of chicken breast meat

Published:2023-12 Issue: Volume:20 Page:100914
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Teng Hui,He Yuanju,Fu Lingyun,Xiong Huaxing,Lu Minxin,Zhang Chang,Ai Chao,Cao Hui,Zhong Saiyi,Chen Lei

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference39 articles.

1. Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat[J];Cao;Food and Bioproducts Processing,2021

2. Extraction and Characterization of Myofibrillar Proteins from Different Meat Sources: A Comparative Study[J];Dara;Journal of Bioresources and Bioproducts,2021

3. Using highly expanded citrus fiber to improve the quality and nutritional properties of foods;Lundberg;Cereal Foods World,2005

4. Effects of Ultrasound on Microstructure and Enzyme Penetration in Beef Longissimus lumborum Muscle[J];Barekat;Food and Bioprocess Technology,2018

5. Effect of High Power Ultrasound Waves on Properties of Meat: A Review[J];Jayasooriya;International Journal of Food Properties,2004

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