Effects of camellia oil on the properties and molecular forces of myofibrillar protein gel induced by microwave heating-Reference-Cited by-同舟云学术

Effects of camellia oil on the properties and molecular forces of myofibrillar protein gel induced by microwave heating

Published:2021-05-17 Issue:11 Volume:56 Page:5708-5716
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Han Keying¹^ORCID,Feng Xiao¹,Yang Yuling¹,Wei Sumeng¹²^ORCID,Tang Xiaozhi¹,Li Shanshan¹,Chen Yumin¹

Affiliation:

1. College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing 210023 China

2. College of Food Science Northeast Agricultural University Harbin, Heilongjiang 150030 China

Funder

National Natural Science Foundation of China

Priority Academic Program Development of Jiangsu Higher Education Institutions

Natural Science Foundation of Jiangsu Province

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15089

Reference45 articles.

1. Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters

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

3. Textural and viscoelastic properties of pork frankfurters containing canola–olive oils, rice bran, and walnut

4. Protein-lipid interactions in food systems: a review

5. The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages

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