Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion-Reference-Cited by-同舟云学术

Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

Published:2020-01 Issue: Volume:98 Page:105275
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Ke^ORCID,Fu Lei,Zhao Ying-Ying,Xue Si-Wen,Wang Peng,Xu Xing-Lian,Bai Yan-Hong^ORCID

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Key Research and Development and Promotion Special Project of Henan Province

Foundation for University Young Key Teachers of Henan Province

Zhengzhou University of Light Industry

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference66 articles.

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3. Importance of fat emulsification and protein matrix characteristics in meat batter stability;Barbut;Journal of Muscle Foods,1995

4. Application of high-intensity ultrasonic radiation coupled with papain treatment to modify functional properties of beef Longissimus lumborum;Barekat;Journal of Food Science & Technology,2019

5. Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods;Chen;Critical Reviews in Food Science and Nutrition,2018

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