Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Food Science
Reference77 articles.
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2. Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat;Bao;Ultrasonics Sonochemistry,2022
3. Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment;Barekat;Innovative Food Science & Emerging Technologies,2017
4. Application of high-intensity ultrasonic radiation coupled with papain treatment to modify functional properties of beef longissimus lumborum;Barekat;Journal of Food Science and Technology,2019
5. Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction;Barretto;Meat Science,2018
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1. Improving the physicochemical quality and oxidative stability of deep-fried pork meatballs by coating with chitosan grafted gallic acid;Meat Science;2024-12
2. Effects of ultrasonic assisted marination on the mass transfer kinetics and quality of low-salt duck breast and thigh meat;Food Materials Research;2024
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