Rheological and Microstructural Properties of Porcine Myofibrillar Protein-Lipid Emulsion Composite Gels
Author:
Publisher
Wiley
Subject
Food Science
Reference26 articles.
1. Physical, chemical and sensory characteristics of cooked meat emulsion style products containing vegetable oils;Ambrosiadis;Int J Food Sci Tech,1996
2. Stability of food emulsions: physicochemical role of protein and nonprotein emulsifiers;Das;Adv Food Nutr Res,1990
3. Dynamic rheological measurements on heat-induced myosin gels: effect of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphate;Egelandsdal;J Sci Food Agric,1986
4. Tissue sulfhydryl groups;Ellman;Arch Biochem Biophys,1959
Cited by 225 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of Flammulina velutipes powder on the emulsion properties of chicken myofibrillar protein under low‐salt conditions;Journal of the Science of Food and Agriculture;2024-09-03
2. Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate;Food Hydrocolloids;2024-09
3. Effect of N-ethylmaleimide as a blocker of disulfide bonds formation on the properties of different protein-emulsion MP composite gels;Food Chemistry: X;2024-09
4. Enhancement of emulsion pH stability by Ca2+ modulation: A novel approach for preparing egg white protein fibril cold emulsion gels;Food Hydrocolloids;2024-08
5. Investigating the effects of oil type, emulsifier type, and emulsion particle size on textured fibril soy protein emulsion‐filled gels and soybean protein isolate emulsion‐filled gels;Journal of Texture Studies;2024-07-11
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3