Effect of fat concentration on protein digestibility of Chinese sausage-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of fat concentration on protein digestibility of Chinese sausage

Published:2024-02 Issue: Volume:177 Page:113922
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhou Tianming,Sheng Bulei,Gao Haotian,Nie Xiaonan,Sun Haojie,Xing Baofang,Wu Longxia,Zhao Di,Wu Juqing,Li Chunbao

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Muscle fiber composition affects the postmortem redox characteristics of yak beef;Bai;Food Chemistry,2022

2. Proteins from Tenebrio molitor: An interesting functional ingredient and a source of ACE inhibitory peptides;Brai;Food Chemistry,2022

3. Metabolically favorable adiposity and bone mineral density: A Mendelian randomization analysis;Bland;Obesity (Silver Spring, Md.),2023

4. Food Matrix and Macronutrient Digestion;Capuano;Annual Review of Food Science and Technology,2021

5. The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein;Ding;Food Hydrocolloids,2022

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Improving the storage quality of Harbin red sausages by quaternized chitosan/sodium alginate coating curcumin nano-emulsion;Meat Science;2024-10

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP