Textural modification of Chinese traditional stewed pig trotter: Effect of acid or alkaline‐induced degradation of collagen fibers-Reference-Cited by-同舟云学术

Textural modification of Chinese traditional stewed pig trotter: Effect of acid or alkaline‐induced degradation of collagen fibers

Published:2022-12-23 Issue:2 Volume:54 Page:268-275
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Zhang Yuemei¹,Geng Fang²,Wang Ying¹,Cao Jinxuan¹

Affiliation:

1. Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health Beijing Technology and Business University Beijing China

2. Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering Chengdu University Chengdu China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12735

Reference46 articles.

1. Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study

2. Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman Amide I band

3. THE TENDERIZATION OF BUFFALO MEAT USING GINGER EXTRACT

4. Collagen cross-linking in porcine m. longissimus lumborum: Absence of a relationship with variation in texture at pork weight

5. Tenderization of beef by lactic acid injected at different times post mortem

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