High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum-Reference-Cited by-同舟云学术

High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum

Published:2022-06 Issue: Volume:14 Page:100320
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Zhao Shengming^ORCID,Li Zhao,Liu Yu,Zhao Yanan,Yuan Xiaorui,Kang Zhuangli,Zhu Mingming,Ma Hanjun

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

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4. Physical properties and structural changes of myofibrillar protein gels prepared with basil seed gum at different salt levels and application to sausages;Chang;Foods,2020

5. Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan;Chen;Food Hydrocolloids,2014

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