Effect of nanoprocessing on the physicochemical properties of bovine, porcine, chicken, and rabbit bone powders-Reference-Cited by-同舟云学术

Effect of nanoprocessing on the physicochemical properties of bovine, porcine, chicken, and rabbit bone powders

Published:2021-05-18 Issue:7 Volume:9 Page:3580-3592
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Li Xue¹²^ORCID,He Zhifei¹³^ORCID,Xu Jingbing⁴^ORCID,Zhang Ling²^ORCID,Liang Yexing²^ORCID,Yang Shixiong²,Wang Zefu¹^ORCID,Zhang Dong¹^ORCID,Gao Feihu²,Li Hongjun¹³^ORCID

Affiliation:

1. College of Food Science Southwest University Chongqing China

2. Agricultural Product Processing Institute Chongqing Academy of Agricultural Science Chongqing China

3. Chongqing Engineering Research Center of Regional Food Chongqing China

4. Chongqing Institute for Food and Drug Control Chongqing China

Funder

Earmarked Fund for China Agriculture Research System

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2312

Reference36 articles.

1. Biological hydroxyapatite obtained from fish bones

2. Protein and mineral characterisation of rendered meat and bone meal

3. An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins

4. Deer Bone Oil Extract Suppresses Lipopolysaccharide-Induced Inflammatory Responses in RAW264.7 Cells

5. Manipulating the bioactivity of hydroxyapatite nano-rods structured networks: Effects on mineral coating morphology and growth kinetic

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