Effect of regenerated cellulose fiber on the properties and microstructure of emulsion model system from meat batters-Reference-Cited by-同舟云学术

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Effect of regenerated cellulose fiber on the properties and microstructure of emulsion model system from meat batters

Published:2019-02 Issue: Volume:87 Page:83-89
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhao Yinyu,Hou Qin,Cao Songmin,Wang Yan,Zhou Guanghong,Zhang Wangang

Funder

Thirteenth Five National Science and Technology

Overseas expertise Introduction Center for Discipline Innovation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference34 articles.

1. Rheology of emulsions - a review;Barnes;Colloids and Surfaces A-Physicochemical and Engineering Aspects,1994

2. Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber;Choi;Meat Science,2009

3. Properties and oxidative stability of emulsions prepared with myofibrillar protein and lard diacylglycerols;Diao;Meat Science,2016

4. Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems;Flores;Meat Science,2007

5. Mechanisms of meat batter stabilization - a review;Gordon;Critical Reviews in Food Science and Nutrition,1992

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