Changes in physicochemical properties of pork myofibrillar protein combined with corn starch and application to low‐fat pork patties-Reference-Cited by-同舟云学术

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Changes in physicochemical properties of pork myofibrillar protein combined with corn starch and application to low‐fat pork patties

Published:2019-07-07 Issue:1 Volume:55 Page:157-164
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Lee Chang Hoon¹^ORCID,Chin Koo Bok¹^ORCID

Affiliation:

1. Department of Animal Science Chonnam National University Gwangju 61186Korea

Funder

National Research Foundation

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14272

Reference33 articles.

1. Effect of starch type and its modifications on physicochemical properties of bologna-type sausage produced with sheep tail fat

2. Heat Induced Gelation of Pea (Pisum sativum) Mixed Globulins, Vicilin and Legumin

3. Microbial transglutaminase and caseinate as cold set binders: Influence of meat species and chilling storage

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1. Investigating the change mechanism and quantitative analysis of minced pork gel quality with different starches using Raman spectroscopy;Food Hydrocolloids;2025-02

2. Exploring the remarkable effects of microwave treatment on starch modification: From structural evolution to changed physicochemical and digestive properties;Carbohydrate Polymers;2024-11

3. Aroma compounds retention and release from protein-polysaccharide-based bilayer emulsion gels: A thermodynamic and kinetic study;Food Hydrocolloids;2024-05

4. Recent advancements in cross-linked starches for food applications- a review;International Journal of Food Properties;2024-03-06

5. A systemic study on the effect of egg white protein and isomalto‐oligosaccharide mixture on the functional and gelation properties of Culter alburnus myofibrillar protein during long‐term frozen storage;International Journal of Food Science & Technology;2022-11-03

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