Impact of pork collagen superfine powder on rheological and texture properties of Harbin red sausage-Reference-Cited by-同舟云学术

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Impact of pork collagen superfine powder on rheological and texture properties of Harbin red sausage

Published:2017-10-01 Issue:3 Volume:49 Page:300-308
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Wang Wenhang¹²,Wang Xiao¹^ORCID,Zhao Wenping¹,Gao Guixian¹,Zhang Xiaowei¹,Wang Yabin¹,Wang Yanan¹

Affiliation:

1. Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin University of Science and Technology; Tianjin 300457 China

2. Engineering Research Center of Food Biotechnology, Ministry of Education; Tianjin University of Science & Technology; Tianjin 300457 China

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12300/fullpdf

Reference35 articles.

1. Innovations in the development of healthier chicken sausages formulated with different lipid sources;Andres;Poultry Science,2009

2. Influence of carrageenan addition on turkey meat sausages properties;Ayadi;Journal of Food Engineering,2009

3. Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers;Choe;Meat Science,2013

4. Binding properties and colour of Bologna sausage made with varying fat levels, protein levels and cooking temperatures;Codina;Meat Science,1995

5. Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose;Oliveira Faria;Meat Science,2015

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