l -histidine improves water retention of heat-induced gel of chicken breast myofibrillar proteins in low ionic strength solution-Reference-Cited by-同舟云学术

l -histidine improves water retention of heat-induced gel of chicken breast myofibrillar proteins in low ionic strength solution

Published:2016-03-02 Issue:5 Volume:51 Page:1195-1203
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Chen Xing¹,Li Yong¹,Zhou Ruiyun¹,Liu Zhaiming¹,Lu Fengzhi¹,Lin Huang¹,Xu Xinglian¹,Zhou Guanghong¹

Affiliation:

1. Key Laboratory of Animal Products Processing; Ministry of Agriculture; Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology; Nanjing Agricultural University; Nanjing Jiangsu 210095 China

Funder

National Natural Science Foundation of China

Program for Student Innovation through Research and Training of Nanjing Agricultural University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13086/fullpdf

Reference40 articles.

1. Effect of high pressure on reduced sodium chloride surimi gels;Cando;Food Hydrocolloids,2015

2. Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan;Chen;Food Hydrocolloids,2014a