Simulation of diffusion behavior of NaCl in multi-tissue beef marination process-Reference-Cited by-同舟云学术

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Simulation of diffusion behavior of NaCl in multi-tissue beef marination process

Published:2023-02 Issue: Volume:402 Page:134164
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Shi Yu,Wang Yueying,Shi Jiyong,Li Zhihua,Huang Xiaowei,Liang Jing,Zhang Xinai,Zhang Di,Zou Xiaobo,Hu Xuetao

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Forward modeling of geophysical electromagnetic methods using Comsol;Butler;Computers & Geosciences,2016

2. Modeling cooling of ready-to-eat meats by 3D finite element analysis: Validation in meat processing facilities;Cepeda;Journal of Food Engineering,2013

3. On the applicability of Fick's second law to chloride ion migration through portland cement concrete;Chatterji;Cement & Concrete Research,1995

4. Ion uptakes and diffusivities in pork meat brine-salted with NaCl and K-lactate;Costa-Corredor;LWT – Food Science and Technology,2010

5. One-dimensional finite difference modelling of heat and mass transfer during thawing of cooked cured meat;Delgado;Journal of Food Engineering,2003

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1. Simulation of the splitting process by hot-air drying of Camellia oleifera fruit;Drying Technology;2024-07-06

2. Diffusion kinetics and perfusion times in tissue models obtained by bioorthogonal Raman μ-spectroscopy;Biophysical Reports;2024-06

3. Visualization of salt diffusion in beef curing process using Smartphone-Assisted ratiometric fluorescent sensor;Microchemical Journal;2024-05

4. Changes in meat compositions in marinated broiler Pectoralis major with the woody breast condition;LWT;2024-04

5. Effect of different salt additions on the taste and flavor-related compounds in chicken soup;Frontiers in Nutrition;2024-03-13

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