Improved marinating efficiency and quality of marinated eggs by pulsating pressure technology-Reference-Cited by-同舟云学术

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Improved marinating efficiency and quality of marinated eggs by pulsating pressure technology

Published:2022-05-22 Issue:7 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Zeng Qi¹,Dang Runqing¹,Jin Yongguo¹^ORCID

Affiliation:

1. National Research and Development Centre for Egg Processing College of Food Science and Technology Huazhong Agricultural University Wuhan PR China

Funder

Earmarked Fund for China Agriculture Research System

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16735

Reference26 articles.

1. Moisture Sorption Isotherms and Storage Stability of Spray-Dried Yogurt Powder

2. Effect of salting on the water migration, physicochemical and textural characteristics, and microstructure of quail eggs

3. Formation and Inhibition of Cholesterol Oxidation Products in Tea-Leaf Eggs during Marinating

4. Solubility and density of egg white proteins: Effect of pH and saline concentration

5. Influence of Process Conditions on the Mass Transfer Kinetics of Pulsed Vacuum Osmotically Dehydrated Mango Slices

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