Application of gums as techno-functional hydrocolloids in meat processing and preservation: A review-Reference-Cited by-同舟云学术

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Application of gums as techno-functional hydrocolloids in meat processing and preservation: A review

Published:2024-05 Issue: Volume:268 Page:131614
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Gao Xueqin,Pourramezan Hamidreza,Ramezan Yousef,Roy Swarup,Zhang Wanli,Assadpour Elham,Zou Jian,Jafari Seid Mahdi

Publisher

Elsevier BV

Reference134 articles.

1. Next-generation Meat Preservation: Integrating Nano-natural Substances to Tackle Hurdles and Opportunities;Tan,2023

2. Polysaccharide-based colloids as fat replacers in reduced-fat foods;Wang,2023

3. Sulfated exopoly- saccharides from Porphyridium cruentum: A useful strategy to extend the shelf life of minced beef meat;Hlima,2021

Cited by 4 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. Fortification of pullulan/cassava starch-based edible films incorporated with LC-EO nanoparticles and the application for beef meat preservation;International Journal of Biological Macromolecules;2024-11

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

3. New trends in microbial gums production, patented technologies and applications in food industry;Discover Food;2024-07-03

4. Polysaccharide-Based Edible Biopolymer-Based Coatings for Fruit Preservation: A Review;Foods;2024-05-14

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