Optimization of binding process for premade yak steaks using transglutaminase, sodium caseinate, and carrageenan-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Optimization of binding process for premade yak steaks using transglutaminase, sodium caseinate, and carrageenan

Published:2019-05 Issue:5 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Zhang Qing¹,Ma Guoyuan¹,Chen Hao¹,Han Ling¹^ORCID,Yu Qunli¹,Ma Junyi²,Zhang Wenhua³

Affiliation:

1. College of Food Science and EngineeringGansu Agricultural University Lanzhou Gansu China

2. Qinghai Pate Investment and Development Co., LtdChengdong District Xining City Qinghai Province China

3. Ningxia Xiahua Halal Meat Food Co., Ltd Zhongwei City Ningxia Prefecture China

Funder

Earmarked Fund for China Agriculture Research System

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13076

Reference37 articles.

1. Effect of muscle location, fiber direction, and slice thickness on the processing characteristics and tenderness of beef stir-fry strips from the round and chuck

2. Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

3. Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers

Cited by 4 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. Synthesis, taste characteristics and taste mechanism of N-lactoyl leucine from soy sauce using sensory analysis and UPLC-MS/MS;Food Chemistry;2024-10

2. Effects of Combining High Pressure Processing Treatments and Konjac Glucomannan and Sodium Caseinate on Gel Properties of Myosin Protein;Foods;2023-02-05

3. Texture methods for evaluating meat and meat analogue structures: A review;Food Control;2021-09

4. Processing optimization of restructured jerky from bovine meat, heart, and liver;Journal of Food Processing and Preservation;2021-03-15

同舟云学术

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