Improvement of fiber-like chewiness of dried pork: Fish cubes and mince with added enzymes-Reference-Cited by-同舟云学术

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Improvement of fiber-like chewiness of dried pork: Fish cubes and mince with added enzymes

Published:2024-02 Issue: Volume:57 Page:103582
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Yang Fang,Wu Yi,Jiang Qixing,Yu Peipei,Gao Pei^ORCID,Xu Yanshun,Xia Wenshui,Yu Dongxing

Publisher

Elsevier BV

Reference32 articles.

1. The mechanism for improving the flesh quality of grass carp (Ctenopharyngodon idella) following the micro-flowing water treatment using a UPLC-QTOF/MS based metabolomics method;Du;Food Chemistry,2020

2. The sensory perception of texture and mouthfeel;Guinard;Trends in Food Science & Technology,1996

3. Effects of curing methods on the quality characteristics of pork jerky;Han;Food Science and Technology Research,2011

4. Combination effects of ultrasonic and basic amino acid treatments on physicochemical properties of emulsion sausage;Huang;Journal of Food Measurement and Characterization,2021

5. Cross-linking of food proteins mediated by oxidative enzymes – a review;Isaschar-Ovdat;Trends in Food Science & Technology,2018

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