Contribution of High-Pressure-Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat Sausages-Reference-Cited by-同舟云学术

Contribution of High-Pressure-Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat Sausages

Published:2017-05-04 Issue:6 Volume:82 Page:1357-1368
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Xue Siwen¹²³⁴⁵,Yu Xiaobo¹²³⁴⁵,Yang Huijuan¹²³⁴⁵,Xu Xinglian¹²³⁴⁵,Ma Hanjun⁶,Zhou Guanghong¹²³⁴⁵

Affiliation:

1. Key Laboratory of Animal Products Processing, Ministry of Agriculture; Nanjing Agricultural Univ.; Nanjing 210095 P.R. China

2. Key Lab of Meat Processing and Quality Control, Ministry of Education; Nanjing Agricultural Univ.; Nanjing 210095 P.R. China

3. Synergistic Innovation Center for Food Safety and Nutrition; Nanjing Agricultural Univ.; Nanjing 210095 P.R. China

4. Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Nanjing Agricultural Univ.; Nanjing 210095 P.R. China

5. College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 P.R. China

6. School of Food Science; Henan Inst. of Science and Technology; Xinxiang 453003 P.R. China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13726/fullpdf

Reference36 articles.

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3. In situ investigation of protein structure in Pacific whiting surimi and gels using Raman spectroscopy;Bouraoui;Food Res Int,1997

4. Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat;Chan;Innov Food Sci Emerg,2011

5. Effects of high pressure on meat: a review;Cheftel;Meat Sci,1997

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