Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing-Reference-Cited by-同舟云学术

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Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing

Published:2016-11 Issue: Volume:121 Page:79-87
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Yang Huijuan,Khan Muhammad Ammar,Yu Xiaobo,Zheng Haibo,Han Minyi,Xu Xinglian,Zhou Guanghong

Funder

National Key Technology R&D Program of the Ministry of Science and Technology

The Three New Agricultural Project of Jiangsu Province

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Effects of high pressure on the myofibrillar proteins of cod and turkey muscle;Angsupanich;Journal of Agricultural and Food Chemistry,1999

2. High pressure effects on gelation of surimi and turkey breast muscle enhanced by microbial transglutaminase;Ashie;Journal of Food Science,1999

3. Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration;Ashie;Food Research International,1996

4. Decontamination technologies for meat products;Aymerich;Meat Science,2008

5. High pressure processing of meat batters with added walnuts;Ayo;International Journal of Food Science and Technology,2005

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