Effects of ultrasonic waves of different powers on the physicochemical properties, functional characteristics, and ultrastructure of bovine liver peptides-Reference-Cited by-同舟云学术

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Effects of ultrasonic waves of different powers on the physicochemical properties, functional characteristics, and ultrastructure of bovine liver peptides

Published:2024-11 Issue: Volume:110 Page:107031
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Duan Yufeng,Yang Xue,Deng Dan,Zhang Li,Ma Xiaotong,He Long,Zhu Xiaopeng,Zhang Xinjun

Funder

Gansu Agricultural University

Hebei College of Industry and Technology

State Key Laboratory of Mineral Processing Science and Technology

Modern Agricultural Technology Industry System of Shandong province

Publisher

Elsevier BV

Reference48 articles.

1. Values-added utilization of protein and hydrolysates from animal processing by-product livers: a review;Zou;Trend. Food Sci. Technol.,2021

2. Chemical properties, microbiological quality and sensory evaluation of chicken and duck liver paste (foie gras);Abu-Salem;Grasas Aceites,2010

3. Physicochemical and sensory characteristics of spreadable liver pates with annatto extract (Bixa orellana L.) and date palm co-products (Phoenix dactylifera L.);Martín-Sánchez;Foods,2017

4. Comparative study of extraction efficiency and composition of protein recovered from chicken liver by acid-alkaline treatment;Xiong;Process Biochem.,2016

5. Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein;Chen;Food Chem.,2020

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