Investigation of the effects and mechanism of incorporation of cross-linked/acetylated tapioca starches on the gel properties and in vitro digestibility of kung-wan-Reference-Cited by-同舟云学术

Investigation of the effects and mechanism of incorporation of cross-linked/acetylated tapioca starches on the gel properties and in vitro digestibility of kung-wan

Published:2023-10 Issue: Volume:204 Page:109265
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Wei Sumeng,Liang Xue,Kong Baohua,Cao Chuanai,Zhang Hongwei,Liu Qian,Wang Hui

Funder

National Natural Science Foundation of China

Science Fund for Distinguished Young Scholars of Heilongjiang Province

Publisher

Elsevier BV

Subject

Food Science

Reference60 articles.

1. Modification of cassava starch for industrial uses;Akpa;International Journal of Engineering and Technology,2012

2. Effects of regular and modified potato and corn starches on frankfurter type products prepared with vegetable oil;Barbut;Italian Journal of Food Science,2018

3. Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods;Cao;Meat Science,2021

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

5. Recent progress in chemical modification of starch and its applications;Chen;RSC Advances,2015

Cited by 11 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. Incorporation of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviour, and microstructure of low-salt myofibrillar protein gels: Perspective on phase transition.;Food Chemistry;2024-11

2. Recent insights into bonding technologies in restructured meat production: A review;Food Chemistry: X;2024-10

3. Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-salt condition;Meat Science;2024-09

4. Effects of Different Types of Starch on Physicochemical Properties and Microstructure of Beef during Cold Storage;Foods;2024-08-30

5. Mechanisms and effects of different crosslinking degrees on gelling properties and in vitro digestibility of heat-induced microbial transglutaminase-mediated myofibrillar protein gels with or without κ-carrageenan;Food Hydrocolloids;2024-07