Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins

Author:

Zhang Ruyu,Xing Lujuan,Kang Dacheng,Zhou LeiORCID,Wang Lin,Zhang Wangang

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference35 articles.

1. Power ultrasound in meat processing;Alarcon-Rojo;Meat Sci.,2015

2. Applications and effects of ultrasound assisted emulsification in the production of food emulsions: a review;Zhou;Trends Food Sci. Technol.,2021

3. Structural and functional modification of food proteins by high power ultrasound and its application in meat processing;Kang;Crit. Rev. Food Sci. Nutr.,2020

4. Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations;Ozuna;J. Food Eng.,2013

5. Power ultrasonic on mass transport of beef: effects of ultrasound intensity and NaCl concentration;Kang;Innov. Food Sci. Emerg. Technol.,2016

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3