Water distribution of raw and heat‐induced gelation of minced pork paste prepared by soy protein isolates and carrageenan: Ingredients modify the gelation of minced pork-Reference-Cited by-同舟云学术

Water distribution of raw and heat‐induced gelation of minced pork paste prepared by soy protein isolates and carrageenan: Ingredients modify the gelation of minced pork

Published:2019-10-02 Issue:12 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Gao Xue‐qin¹^ORCID,Xiong Guo‐yuan²^ORCID,Fu Li¹,Liu Sheng‐li³

Affiliation:

1. Department of food and biology engineering Henan University of Animal Husbandry and Economy Zhengzhou China

2. Department of food and tea science Anhui Agricultural University Hefei China

3. Department of research Zhengzhou Liku Biotechnology Co., Ltd. Zhengzhou China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14221

Reference23 articles.

1. IMPORTANCE OF FAT EMULSIFICATION AND PROTEIN MATRIX CHARACTERISTICS IN MEAT BATTER STABILITY

2. Origin of Multiexponential T2 Relaxation in Muscle Myowater

3. Relationship between Meat Structure, Water Mobility, and Distribution: A Low-Field Nuclear Magnetic Resonance Study

4. Water in foods and biological materials. A Nuclear Magnetic Resonance Approach R. Roger Ruan and Paul L. Chen. (Ed.) Technomic Publishing Co., Inc., Lancaster-Basel. 1998.

Cited by 7 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. Soy Protein Isolate Gel Subjected to Freezing Treatment: Influence of Methylcellulose and Sodium Hexametaphosphate on Gel Stability, Texture and Structure;Foods;2024-07-02

2. Effect of κ-carrageenan on the quality of crayfish surimi gels;Food Chemistry: X;2024-06

3. Improving salidroside stability using water-in-oil-in-water emulsion with whey protein isolate: Formation and characterization;LWT;2024-05

4. Enhancement of myofibrillar protein gelation by plant proteins for improved surimi gel characteristics: Mechanisms and performance;LWT;2024-04

5. Recent Progress in Microencapsulation of Active Peptides—Wall Material, Preparation, and Application: A Review;Foods;2023-02-20