Evaluation of the viscoelastic properties of pork liver pâté during sterilisation observed in situ-Reference-Cited by-同舟云学术

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Evaluation of the viscoelastic properties of pork liver pâté during sterilisation observed in situ

Published:2024-01 Issue: Volume:191 Page:115614
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Pětová Marketa^ORCID,Polášek Zdenek,Lapčíková Barbora,Lapčík Lubomir,Buňková Leona,Pospiech Matej,Foltin Pavel,Talár Jaroslav,Salek Richardos Nikolaos,Kůrová Vendula,Křištofová Katerina,Buňka Frantisek^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Effects of carrageenan on thermal stability of proteins from chicken thigh and breast muscles;Amako;Food Research International,2001

2. Official methods of analysis,2000

3. The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85 °C;Brunton;Meat Science,2006

4. The effect of sterilisation on amino acid contents in processed cheese;Buňka;International Dairy Journal,2004

5. Effect of different κ-carrageenan incorporation forms on the gel properties and in vitro digestibility of frankfurters;Cao;Food Hydrocolloids,2022

Cited by 1 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. Plant-Based Emulsions as Dairy Cream Alternatives: Comparison of Viscoelastic Properties and Colloidal Stability of Various Model Products;Foods;2024-04-17

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