THERMAL GELATION PROPERTIES OF MYOFIBRILLAR PROTEIN AND GELATIN COMBINATIONS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2005.09204.x/fullpdf
Reference35 articles.
1. Functionality of muscle constituents in the processing of comminuted meat products
2. Functionality of muscle proteins in gelation mechanisms of structured meat products
3. A.J. BAILEY, and N.D. LIGHT, 1989 . Connective Tissue in Meat and Meat Products , pp. 176 , 242. Elsevier. Sci. Publishers LTP, London, U.K.
4. Effect of Heating Rate on Meat Batter Stability, Texture and Gelation
Cited by 17 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. Effect of Pork Skin Gelatin on the Physical Properties of Pork Myofibrillar Protein Gel and Restructured Ham with Microbial Transglutaminase;Gels;2022-12-12
2. Stability at 22 ºC of type bologna mortadella elaborated in industrial unit;British Food Journal;2021-02-02
3. Effect of corn starch on the structure, physicochemical and gel properties of hairtail ( Trichiurus haumela ) myosin;International Journal of Food Science & Technology;2020-12-13
4. Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review;Comprehensive Reviews in Food Science and Food Safety;2020-11-10
5. Gelation of a combination of insect and pork proteins as affected by heating temperature and insect:meat ratio;Food Research International;2020-11
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