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Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gel

  • Published:2021-05 Issue: Volume:345 Page:128751
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Zhou LeiORCID,Zhang Jian,Lorenzo Jose M.,Zhang Wangang

Funder

Fundamental Research Funds for the Central Universities

Jiangsu Agricultural Science and Technology Independent Innovation Fund

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Physical and sensory characteristics of low-fat fresh pork sausage processed with various levels of added water;Ahmed;Journal of Food Science,1990

2. Sonochemistry. In Kirk-Othmer Encyclopedia of Chemical Technology;Ashokkumar,2007

3. Dynamic rheological measurements on heat-induced myosin gels: Effect of ionic-strength, protein-concentration and addition of adenosine triphosphate or pyrophosphate;Egelandsdal;Journal of the Science of Food and Agriculture,1986

4. Food chemistry;Fennema,1996

5. Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods;Filomena-Ambrosio;Food Science and Technology International,2016
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