Enhancement of the Textural and Gel Properties of Frankfurters by Adding Thermo‐reversible or Thermo‐irreversible Curdlan Gels
Author:
Affiliation:
1. College of Food ScienceNortheast Agricultural Univ. Harbin 150030 Heilongjiang China
2. College of Food Science and TechnologyNanjing Agricultural Univ. Nanjing 210095 Jiangsu China
Funder
Natural Science Foundation of Heilongjiang Province
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14595
Reference42 articles.
1. Influence of carrageenan addition on turkey meat sausages properties
2. Origin of Multiexponential T2 Relaxation in Muscle Myowater
3. Recent progress on curdlan provided by functionalization strategies
4. Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial ostrich meat product “Yor” (Thai sausage)
5. Interaction between flaxseed gum and meat protein
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