Effect of ZnO nanoparticles combined radio frequency pasteurization on the protein structure and water state of chicken thigh meat-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of ZnO nanoparticles combined radio frequency pasteurization on the protein structure and water state of chicken thigh meat

Published:2020-12 Issue: Volume:134 Page:110168
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Xu Jicheng,Zhang Min,Cao Ping,Adhikari Benu

Funder

National Key R&D Program of China

111 Project

Scientific Research Foundation of Anhui Polytechnic University

Jiangsu Province

Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

State Key Laboratory of Food Science and Technology

Jiangnan University

Natural Science Foundation of Anhui Province

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Effect of a prestorage treatment with 6-benzylaminopurine and modified atmosphere packaging storage on the respiration and quality of green asparagus spears;An;Journal of Food Engineering,2006

2. Origin of multiexponential T2 relaxation in muscle myowater;Bertram;Journal of Agricultural and Food Chemistry,2001

3. Myofibrillar protein structure and gel properties of trichiurus haumela surimi subjected to high pressure or high pressure synergistic heat;Chen;Food and Bioprocess Technology,2020

4. Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water;Chen;Innovative Food Science & Emerging Technologies,2016

5. Comparative study on the effects of boiling, steaming, grilling, microwaving and superheated steaming on quality characteristics of marinated chicken steak;Choi;Korean Journal for Food Science of Animial Resources,2016

Cited by 29 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Development of seasoned green mussel (Perna viridis) with sodium reduction using stealth reduction approaches;Future Foods;2024-12

2. Impact of Packaging Methods Coupled with High Barrier Packaging Loaded with TiO2 on the Preservation of Chilled Pork;Food Science of Animal Resources;2024-09

3. Research progress on microbial control techniques of prepared dishes;Food Physics;2024-09

4. Application of novel-assisted radio frequency technology to improve ready-to-eat foods quality: A critical review;Food Bioscience;2024-06

5. Increasing of craft beer shelf life, with and without alcohol, through immersion batch pasteurization;Exploration of Foods and Foodomics;2024-02-26

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3