Muscle protein gelation by combined use of high pressure/temperature
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference53 articles.
1. Protein-protein interaction in processed meats;Acton;Reciprocal Meat Conference Proceedings,1984
2. Comparison of static and step-pulsed ultra-high pressure on the microbial stability of fresh cut pineapple;Alemán;Journal of the Science the Food Agriculture,1998
3. Effects of high pressure on the myofibrillar proteins of cod and turkey muscle;Angsupanich;Journal of Agricultural and Food Chemistry,1999
4. High pressure treatment effects on cod (Gadus morhua) muscle;Angsupanich;Food Chemistry,1998
5. Functionality of muscle proteins in gelation mechanisms of structures meat products;Asghar;CRC Critical Reviews in Food Science Technology,1985
Cited by 88 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. Predicting the shelf life of Trachinotus ovatus during frozen storage using a back propagation (BP) neural network model;Aquaculture and Fisheries;2023-09
2. Novel sous-vide pressure technique affecting properties of local beef muscle;LWT;2023-02
3. Characterization of different phenolic acids grafted chitosan and their application for Japanese sea bass (Lateolabrax japonicus) fillets preservation;LWT;2022-12
4. The Effects of High-Pressure Processing on pH, Thiobarbituric Acid Value, Color and Texture Properties of Frozen and Unfrozen Beef Mince;Molecules;2022-06-21
5. Modifying textural and functional characteristics of fish (Nemipterus japonicus) mince using high pressure technology;Journal of Food Science and Technology;2022-04-30
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