The comparative research of structural and textural characteristics of six kinds of collagen‐based sauce braised meat products-Reference-Cited by-同舟云学术

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The comparative research of structural and textural characteristics of six kinds of collagen‐based sauce braised meat products

Published:2020-05-29 Issue:6 Volume:85 Page:1675-1680
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Xu Chunyan¹²,Wang Ying²,He Jun²^ORCID,Pan Daodong¹²^ORCID,Wang Hongfei²,Zhou Guanghong³^ORCID,Cao Jinxuan¹²^ORCID

Affiliation:

1. State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐productsNingbo University Ningbo 315211 China

2. Key Laboratory of Animal Protein Food Processing Technology of Zhejiang ProvinceNingbo University Ningbo 315211 China

3. Key Laboratory of Meat Processing and Quality Control, MOENanjing Agricultural University Nanjing 210095 P. R. China

Funder

Natural Science Foundation of Zhejiang Province

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15119

Reference41 articles.

1. The effects of pH, NaCl and CaCl2 on thermal denaturation characteristics of intramuscular connective tissue

2. Three-dimensional Structure of Collagen Fibrillar Network of Pericellular Connective Tissue in Association with Firmness of Fish Muscle.

3. The effect of oral collagen peptide supplementation on skin moisture and the dermal collagen network: evidence from an ex vivo model and randomized, placebo‐controlled clinical trials

4. The basis of meat texture

5. The chemistry of collagen cross‐links and their role in meat texture;Bailey A. J.;Proceedings of the Reciprocal Meat Conference,1989

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