Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan-Reference-Cited by-同舟云学术

Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan

Published:2014-12-18 Issue:14 Volume:95 Page:2832-2837
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Gao Xue-qin¹²,Zhang Wan-gang¹,Zhou Guang-hong¹

Affiliation:

1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, College of Food Science and Technology; Nanjing Agricultural University; Nanjing, 210095 China

2. Department of Food Science; Henan Institute of Science and Technology; Xinxiang, 453003 Henan China

Funder

Twelfth Five Issues of Rural Areas of People's Republic of China

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7023/fullpdf

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