Author:
Jiang Yinghan,Zhang Cangping,Zhao Xue,Xu Xinglian
Funder
Priority Academic Program Development of Jiangsu Higher Education Institutions
Natural Science Foundation of Jiangsu Province
China Postdoctoral Science Foundation
Fundamental Research Funds for the Central Universities
Subject
General Medicine,Food Science,Analytical Chemistry
Reference42 articles.
1. Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products;Abdollahi;Food and Bioprocess Technology,2018
2. Gelation of high methoxy pectin by acidification with d-glucono-δ-lactone (GDL) at room temperature;Agoub;Carbohydrate Polymers,2009
3. Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins;Amiri;International Journal of Biological Macromolecules,2018
4. Measurement of Muscle Exudate Protein Composition as an Indicator of Beef Tenderness;Bowker;Journal of Food Science,2014
5. Relationship between muscle exudate protein composition and broiler breast meat quality1;Bowker;Poultry Science,2013