SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels-Reference-Cited by-同舟云学术

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SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels

Published:2024-11 Issue: Volume:156 Page:110370
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yu Rikuan,Zheng Meixia,Zhou Fuzhen,Hou Guohua^ORCID,Zou Zhongai,Miao Song,Zhang Longtao,Zheng Baodong

Publisher

Elsevier BV

Reference47 articles.

1. Reduction of sodium content in frozen goat sausage using different types of salt;Araujo;LWT-Food Science and Technology,2021

2. Starch can act differently when combined with alginate or gellan gum to form hydrogels;Bagnolo;Food Research International,2023

3. Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel;Cen;Food Chemistry,2022

4. The effect of fat on properties and filling characteristics of myofibrillar protein emulsion microgels;Chen;Food Bioscience,2022

5. pH and ionic strength responsive core-shell protein microgels fabricated via simple coacervation of soy globulins;Chen;Food Hydrocolloids,2020

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