Effects of high‐pressure‐modified soy 11S globulin on the gel properties and water‐holding capacity of pork batter
Author:
Affiliation:
1. School of Food Science Henan Institute of Science and Technology Xinxiang 453003 PR China
2. Food Technologies Faculty of Sumy National Agrarian University Sumy Ukraine
Funder
Natural Science Foundation of Henan Province
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15607
Reference41 articles.
1. Effect of high pressure on reduced sodium chloride surimi gels
2. Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods
3. Combination of κ-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation
4. Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages
5. The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy
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1. Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein;Food Chemistry;2024-10
2. Effects of low‐frequency magnetic field on solubility, structural and functional properties of soy 11S globulin;Journal of the Science of Food and Agriculture;2024-03-19
3. Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter;Meat Science;2023-04
4. Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein;Foods;2023-02-14
5. The Protein Composition Changed the Quality Characteristics of Plant-Based Meat Analogues Produced by a Single-Screw Extruder: Four Main Soybean Varieties in China as Representatives;Foods;2022-04-13
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