Effects of ultrafine comminution treatment on gelling properties of myofibrillar proteins from chicken breast-Reference-Cited by-同舟云学术

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Effects of ultrafine comminution treatment on gelling properties of myofibrillar proteins from chicken breast

Published:2019-12 Issue: Volume:97 Page:105199
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Yan,Wang Qiumin,Guo Liping,Ho Harvey,Wang Baowei,Sun Jingxin,Xu Xinglian,Huang Ming

Funder

Shandong Modern Agricultural Technology and Industry System, China

China Agricultural Research System

High-Level Research Programme of Qingdao Agricultural University, China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference56 articles.

1. Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman amide I band;Alix;Journal of Molecular Structure,1988

2. Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage;Alvarez-Sabatel;Food Hydrocolloids,2015

3. Effects of enhancement with varying phosphate types and concentrations, at two different pump rates on beef biceps femoris instrumental color characteristics;Baublits;Meat Science,2005

4. Continuous distribution analysis of T2 relaxation in meat-an approach in the determination of water-holding capacity;Bertram;Meat Science,2002

5. The significance of cooling rate on water dynamics in porcine muscle from heterozygote carriers and non-carriers of the halothane gene-a low-field NMR relaxation study;Bertram;Meat Science,2003

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