Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications-Reference-Cited by-同舟云学术

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Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications

Published:2022-10-27 Issue:6 Volume:21 Page:5225-5242
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Zhu Shichen¹²³,Zhu Hao¹,Xu Siyao¹,Lv Shuangbao⁴,Liu Shulai¹²³,Ding Yuting¹²³,Zhou Xuxia¹²³^ORCID

Affiliation:

1. College of Food Science and Technology Zhejiang University of Technology Hangzhou China

2. Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province Hangzhou China

3. National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou China

4. Zhejiang NF Refrigerated Food Co. Ltd Hangzhou China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.13063

Reference141 articles.

1. A review of recent progress on high internal-phase Pickering emulsions in food science

2. Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters

3. Physical, chemical and sensory characteristics of cooked meat emulsion style products containing vegetable oils

4. Future trends of processed meat products concerning perceived healthiness: A review

5. Organogels use in meat processing – Effects of fat/oil type and heating rate

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. Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels;Food Chemistry;2024-07

2. Terminal temperature dominates the gel quality of chicken meat paste: An emphasis on multiple heating–cooling regimes;Food Chemistry;2023-08

3. Food biopolymer behaviors in the digestive tract: implications for nutrient delivery;Critical Reviews in Food Science and Nutrition;2023-05-22

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