Analysis of micro-structure in raw and heat treated meat emulsions from multimodal X-ray microtomography-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Analysis of micro-structure in raw and heat treated meat emulsions from multimodal X-ray microtomography

Published:2014-08 Issue: Volume:24 Page:88-96
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Einarsdóttir Hildur,Nielsen Mikkel Schou,Miklos Rikke,Lametsch René,Feidenhans'l Robert,Larsen Rasmus,Ersbøll Bjarne Kjær

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference33 articles.

1. Effect of inulin, β-glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters;Álvarez;Meat Science,2013

2. Textural and viscoelastic properties of pork frankfurters containing canola–olive oils, rice bran, and walnut;Álvarez;Meat Science,2012

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

4. Quantitative x-ray dark-field computed tomography;Bech;Physics in Medicine and Biology,2010

5. Advanced contrast modalities for X-ray radiology: Phase-contrast and dark-field imaging using a grating interferometer;Bech;Zeitschrift für Medizinische Physik,2010

Cited by 14 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. Plant proteins for meat analogs: raw material properties, processing techniques, and quality assessment;Functionality of Plant Proteins;2024

2. Structural, rheological and functional properties of extruded mozzarella cheese influenced by the properties of the renneted casein gels;Food Hydrocolloids;2023-04

3. Applications of X-ray micro-computed tomography and small-angle X-ray scattering techniques in food systems: A concise review;Journal of Food Engineering;2023-04

4. Effects of food components and processing parameters on plant‐based meat texture formation and evaluation methods;Journal of Texture Studies;2022-09-27

5. Texture methods for evaluating meat and meat analogue structures: A review;Food Control;2021-09

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3