The effect of pressure-assisted heating on the water holding capacity of chicken batters-Reference-Cited by-同舟云学术

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The effect of pressure-assisted heating on the water holding capacity of chicken batters

Published:2018-02 Issue: Volume:45 Page:280-286
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Zheng Hai-bo,Han Min-yi,Yang Hui-juan,Xu Xing-lian,Zhou Guang-hong

Funder

China Agriculture Research System

Natural Science Foundation of China

Key Projects of Young and Middle-aged Talents in Colleges and Universities in 2016, China

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference32 articles.

1. High-pressure food processing - Principles, technology and applications;Balasubramaniam;Food Science and Technology International,2008

2. Rationale for using NMR to study water relations in foods and biological tissues;Berendsen;Trends in Food Science & Technology,1992

3. Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork - A combined NMR and sensory study;Bertram;Meat Science,2005

4. Continuous distribution analysis of T-2 relaxation in meat - An approach in the determination of water-holding capacity;Bertram;Meat Science,2002

5. Origin of multiexponential T(2) relaxation in muscle myowater;Bertram;Journal of Agricultural and Food Chemistry,2001

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1. Elucidating the effect of various roasting methods on the water-holding capacity and volatile flavor profiles of ultrasound-assisted pickled roast duck meat;International Journal of Gastronomy and Food Science;2024-12

2. Application of ultrasound treatment in pork marination: Effects on moisture migration and microstructure;Food Chemistry;2024-07

3. Insight into the evolution of textural properties and juiciness of ready‐to‐eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation;Journal of Texture Studies;2024-05-22

4. The effects of high‐pressure, enzymatic, and high‐pressure‐assisted enzymatic treatment on the properties of soluble dietary fibers and their use in jelly prepared with grape waste extract;Journal of Food Science;2023-11-13

5. Effects of high hydrostatic pressure assisted enzymatic tenderization on goose meat texture and myofibril protein;LWT;2023-07

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