Effect of microwave heating time on the gel properties of chicken myofibrillar proteins and their formation mechanism-Reference-Cited by-同舟云学术

Effect of microwave heating time on the gel properties of chicken myofibrillar proteins and their formation mechanism

Published:2022-05-17 Issue:8 Volume:57 Page:5024-5035
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Wei Sumeng¹^ORCID,Xu Yining¹,Kong Baohua¹^ORCID,Wang Meijuan¹,Zhang Jingming¹,Liu Qian¹²^ORCID,Yang Yuling³

Affiliation:

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

2. Heilongjiang Green Food Science & Research Institute Harbin Heilongjiang 150028 China

3. College of Food Science and Engineering/Collaborative Innovation Centre 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

Funder

Science Fund for Distinguished Young Scholars of Heilongjiang Province

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15810

Reference50 articles.

1. The impact of emerging domestic and commercial electro-heating technologies on energy consumption and quality parameters of cooked beef

2. The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products

3. Effect of radio frequency (RF) heating on the texture, colour and sensory properties of a comminuted pork meat product

4. Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods

5. Effects of microwave combined with conduction heating on surimi quality and morphology

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