High hydrostatic pressure and soybean protein addition to beef patties: Effects on the formation of mixed aggregates and technological parameters-Reference-Cited by-同舟云学术

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High hydrostatic pressure and soybean protein addition to beef patties: Effects on the formation of mixed aggregates and technological parameters

Published:2020-12 Issue: Volume:66 Page:102503
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Bernasconi Agustín,Szerman Natalia,Vaudagna Sergio R.,Speroni Francisco

Funder

CYTED Ciencia y Tecnología para el Desarrollo

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference41 articles.

1. High pressure gelation of soy proteins: Effect of concentration, pH and additives;Alvarez;Journal of Food Engineering,2008

2. Influence of NaCl concentration and high pressure treatment on thermal denaturation of soybean proteins;Añón;Innovative Food Science & Emerging Technologies,2011

3. Official methods of analysis of the AOAC;AOAC,1990

4. Pressure effects on intra- and intermolecular interactions within proteins;Boonyaratanakornkit;Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology,2002

5. Changes in colour and myoglobin of minced beef meat due to high pressure processing;Carlez;Lebensmittel-Wissenschaft und-Technologie,1995

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