CHEMISTRY AND PHYSICS OF COMMINUTED PRODUCTS | Emulsions and Batters
Author:
Publisher
Elsevier
Reference14 articles.
1. Importance of fat emulsification and protein matrix characteristics in meat batter stability;Barbut;Journal of Muscle Foods,1995
2. Effect of fat source and final comminution temperature on fat particle dispersion emulsion stability and textural characteristics on turkey frankfurters;Bater;Poultry Science,1991
3. Muscle protein gelation by combined use of high pressure/temperature;Colmeneros;Trends in Food Science and Technology,2002
4. Effect of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5% and 2.5% salt;Crehan;Meat Science,2000
5. Characterization of stability of meat emulsions. Use of electrical conductimetry to optimize comminution;Curt;Viandes et Produits Carnes,1996
Cited by 3 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. The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef;Journal of Food Processing and Preservation;2022-05-20
2. Microscopic characterization of fatty liver-based emulsions: Bridging microstructure and texture in foie gras and pâté;Physics of Fluids;2021-11
3. Replacing starch in beef emulsion models with β-glucan, microcrystalline cellulose, or a combination of β-glucan and microcrystalline cellulose;Meat Science;2019-07
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