Saltiness perception enhancement of fish meat treated by microwave: The significance of conformational characteristics, water and sodium mobility-Reference-Cited by-同舟云学术

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Saltiness perception enhancement of fish meat treated by microwave: The significance of conformational characteristics, water and sodium mobility

Published:2021-06 Issue: Volume:347 Page:129033
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Xuejiao,Wang Xingwei,Feng Tingting,Shen Yu,Xia Shuqin

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Origin of multiexponential T2 relaxation in muscle myowater;Bertram;Journal of Agricultural and Food Chemistry,2001

2. The application of pulsed electric field as a sodium reducing strategy for meat products;Bhat;Food Chemistry,2020

3. Technical note: A simplified procedure for myofibril hydrophobicity determination;Chelh;Meat Science,2006

4. Effects of moist- and dry-heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat;Chumngoen;Animal Science Journal,2018

5. Elucidation of gelation mechanism and molecular interactions of agarose in solution by 1H NMR;Dai;Carbohydrate Research,2013

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