Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan-Reference-Cited by-同舟云学术

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Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan

Published:2014-10 Issue: Volume:40 Page:262-272
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Xing,Chen Cong-gui,Zhou Yan-zi,Li Pei-jun,Ma Fei,Nishiumi Tadayuki,Suzuki Atsushi

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference60 articles.

1. Influence of carrageenan addition on turkey meat sausages properties;Ayadi;Journal of Food Engineering,2009

2. Effects of high pressure on proteins;Balny;Food Reviews International,1993

3. Infrared spectroscopy of proteins;Barth;Biochimica et Biophysica Acta (BBA) – Bioenergetics,2007

4. Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork;Bertram;Meat Science,2001

5. Heat-induced changes in myofibrillar protein structure and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study;Bertram;Journal of Agricultural and Food Chemistry,2006

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