Nonenzymatic Softening Mechanism of Collagen Gel of Sea Cucumber (A postichopus japonicus )-Reference-Cited by-同舟云学术

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Nonenzymatic Softening Mechanism of Collagen Gel of Sea Cucumber (A postichopus japonicus )

Published:2015-03-27 Issue:6 Volume:39 Page:2322-2331
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Peng Zhe¹,Hou Hu¹,Bu Lin¹,Li Bafang¹,Zhang Zhaohui¹,Xue Changhu¹

Affiliation:

1. College of Food Science and Engineering; Ocean University of China; Qingdao Shandong Province China

Funder

Natural Science Foundation of Shandong Province

China Postdoctoral Science Foundation

Applied Basic Research Programs of Qingdao

Specialized Research Fund for the Doctoral Program of Higher Education

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12479/fullpdf

Reference47 articles.

1. Post-mortem softening of fish muscle during chilled storage as affected by bleeding;Ando;J. Food Sci.,1999

2. Origin of multiexponential T2 relaxation in muscle myowater;Bertram;J. Agric. Food Chem.,2001

3. Continuous distribution analysis of T2 relaxation in meat - an approach in the determination of water-holding capacity;Bertram;Meat Sci.,2002

4. Development in myofibrillar water distribution of two pork qualities during 10-month freezer storage;Bertram;Meat Sci.,2007

5. Water and moisture susceptibility of chitosan and paper-based materials: Structure-property relationships;Bordenave;J. Agric. Food Chem.,2007

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