In-depth insight into the effects of tapioca or corn acetylated distarch phosphate on the gel properties and in vitro digestibility of kung-wan-Reference-Cited by-同舟云学术

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In-depth insight into the effects of tapioca or corn acetylated distarch phosphate on the gel properties and in vitro digestibility of kung-wan

Published:2023-12 Issue: Volume:253 Page:126997
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Wei Sumeng,Liang Xue,Xu Yining,Kong Baohua,Li Xin,Zhang Hongwei,Liu Qian,Wang Hui

Funder

Science Fund for Distinguished Young Scholars of Heilongjiang Province

National Natural Science Foundation of China

Northeast Agricultural University

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference58 articles.

1. Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): a physico-chemical and textural study;Kang;Meat Sci.,2014

2. Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): a dynamic rheological and Raman spectroscopy study;Kang;Meat Sci.,2014

3. Comparisons of 13 edible gum-hydrate fat substitutes for low fat kung-wan (an emulsified meatball);Hsu;J. Food Eng.,1999

4. Comparisons on 10 non-meat protein fat substitutes for low-fat kung-wans;Hsu;J. Food Eng.,2006

5. Influences of xylooligosaccharides on the quality of Chinese-style meatball (kung-wan);Wu;Meat Sci.,2011

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quantitative proteomics provides new insights into the mechanism underlying textural property improvement in frankfurters by ultrasound treatment combined with κ-carrageenan;Food Hydrocolloids;2025-02

2. Incorporation of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviour, and microstructure of low-salt myofibrillar protein gels: Perspective on phase transition.;Food Chemistry;2024-11

3. Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-salt condition;Meat Science;2024-09

4. Effects of Different Types of Starch on Physicochemical Properties and Microstructure of Beef during Cold Storage;Foods;2024-08-30

5. Mechanisms and effects of different crosslinking degrees on gelling properties and in vitro digestibility of heat-induced microbial transglutaminase-mediated myofibrillar protein gels with or without κ-carrageenan;Food Hydrocolloids;2024-07

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