Evaluation of protein structural changes and water mobility in chicken liver paste batters prepared with plant oil substituting pork back-fat combined with pre-emulsification-Reference-Cited by-同舟云学术

Evaluation of protein structural changes and water mobility in chicken liver paste batters prepared with plant oil substituting pork back-fat combined with pre-emulsification

Published:2016-04 Issue: Volume:196 Page:388-395
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xiong Guoyuan,Han Minyi,Kang Zhuangli,Zhao Yingying,Xu Xinglian,Zhu Yingying

Funder

“333” funded research project

Prospective joint research project

Chinese Agriculture Research System

National Science Foundation of China

Anhui Chilled-fresh Meat Process and Quality Control Engineering Technology Research Project of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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2. Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman amide I band;Alix;Journal of Molecular Structure,1988

3. Emulsification;Allais,2010

4. Applications of NMR in meat science;Bertram;Annual Reports on NMR Spectroscopy,2004

5. Relationship between meat structure, water mobility, and distribution: A low-field nuclear magnetic resonance study;Bertram;Journal of Agricultural and Food Chemistry,2002

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