Effects of sodium bicarbonate on the gel properties, water distribution and mobility of low-salt pork batters-Reference-Cited by-同舟云学术

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Effects of sodium bicarbonate on the gel properties, water distribution and mobility of low-salt pork batters

Published:2021-03 Issue: Volume:139 Page:110567
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Kang Zhuang-Li,Zhang Xue-hua,Li Ke,Li Yan-ping,Lu Fei,Ma Han-jun,Song Zhao-jun,Zhao Sheng-ming,Zhu Ming-ming

Funder

Henan Key Laboratory of Cold Chain Food Quality and Safety Control

China Postdoctoral Science Foundation

Henan province key young teachers training program

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod;Åsli;LWT-Food Science and Technology,2012

2. Relationship between meat structure, water mobility, and distribution: A low-field nuclear magnetic resonance study;Bertram;Journal of Agricultural and Food Chemistry,2002

3. Safety and efficacy of salt substitution with a low sodium-potassium enriched dietary salt in patients with heart failure with reduced ejection fraction: A pilot study;Bistola;Clinical Nutrition ESPEN,2020

4. Texture profile analysis;Bourne;Food Technology,1978

5. Population dietary salt reduction and the risk of cardiovascular disease. A scientific statement from the European Salt Action Network;Cappuccio;Nutrition, Metabolism, and Cardiovascular Diseases,2019

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