Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage-Reference-Cited by-同舟云学术

Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage

Published:2015-10 Issue: Volume:185 Page:459-469
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Huang Li,Liu Qian,Xia Xiufang,Kong Baohua,Xiong Youling L.

Funder

National 12th Five-Year Science and Technology

Science and Technology Foundation in Heilongjiang

Science Foundation of National Public Beneficial Vocation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Effect of porcine stress syndrome on the solubility and degradation of myofibrillar/cytoskeletal proteins;Boles;Journal of Animal Science,1992

5. Thermal denaturation and coagulation of proteins;Boye,1997

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