Salt reduction in myofibrillar protein gel via inhomogeneous distribution of sodium-containing encapsulated fish oil coacervate: Mucopenetration ability of sodium carboxymethyl cellulose-Reference-Cited by-同舟云学术

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Salt reduction in myofibrillar protein gel via inhomogeneous distribution of sodium-containing encapsulated fish oil coacervate: Mucopenetration ability of sodium carboxymethyl cellulose

Published:2024-05 Issue: Volume:268 Page:131998
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Gao Yongfang,Guo Yanjie,Ye Jiarui,Ahmad Hafiz Nabeel,Zhu Jie

Funder

Chinese Universities Scientific Fund

Publisher

Elsevier BV

Reference41 articles.

1. Conventional and emerging approaches for reducing dietary intake of salt;Vinitha;Food Res. Int.,2022

2. Effect of sodium salt on meat products and reduction sodium strategies — a review;Wang;Meat Sci.,2023

3. The improvement of gel and physicochemical properties of porcine myosin under low salt concentrations by pulsed ultrasound treatment and its mechanism;Sun;Food Res. Int.,2021

4. Salt reducing and saltiness perception enhancing strategy for shiitake (Lentinus edodes) bud using novel combined treatment of yeast extract and radio frequency;Zhang;Food Chem.,2023

5. Effect of spatial distribution of tastants on taste intensity, fluctuation of taste intensity and consumer preference of (semi-)solid food products;Mosca;Food Qual. Prefer.,2013

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