Tannic acid-induced changes in water distribution and protein structural properties of bacon during the curing process-Reference-Cited by-同舟云学术

Tannic acid-induced changes in water distribution and protein structural properties of bacon during the curing process

Published:2021-02 Issue: Volume:137 Page:110381
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhong Qiang,Li Haijing,Deng Siyang,Ren Yanming,Kong Baohua,Xia Xiufang

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

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3. Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi;Balange;LWT-Food Science and Technology,2009

4. Cross-linking activity of oxidised tannic acid towards mackerel muscle proteins as affected by protein types and setting temperatures;Balange;Food Chemistry,2010

5. Physicochemical changes in pacific whiting muscle proteins during iced storage;Benjakul;Journal of Food Science,1997

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