Effects of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of Cantonese sausage-Reference-Cited by-同舟云学术

Effects of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of Cantonese sausage

Published:2011-01 Issue:1 Volume:124 Page:336-341
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sun Weizheng,Cui Chun,Zhao Mouming,Zhao Qiangzhong,Yang Bao

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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4. Film-forming mechanism and heat denaturation effects on the physical and chemical properties of pea-protein-isolate edible films;Choi;Journal of Food Science,2002

5. Protein molecular interactions involved in the formation of frankfurters: Effect of fat level and heating rate;Cofrades;Meat Science,1998

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