Rheological and Nuclear Magnetic Resonance Study on Heat-Induced Gel Properties of Spent-Hen Myofibrillar Protein Affected by Porcine Plasma Protein-Reference-Cited by-同舟云学术

Rheological and Nuclear Magnetic Resonance Study on Heat-Induced Gel Properties of Spent-Hen Myofibrillar Protein Affected by Porcine Plasma Protein

Published:2014-04-14 Issue:3 Volume:45 Page:195-205
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Wang Peng¹,Han Minyi¹,Xu Xinglian¹,Zhou Guanghong¹,Huang Mengmeng¹

Affiliation:

1. Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing; MOA; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China

Funder

National Natural Science Foundation

National Science & Technology Pillar Program

Jiangsu Province Natural Science Foundation

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12063/fullpdf

Reference50 articles.

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3. Combination effects of whey protein concentrate and calcium chloride on the properties of goatfish surimi gel;Benjakul;J. Texture Studies,2010

4. NMR and the water-holding issue of pork;Bertram;J. Anim. Breed. Genet.,2007

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