Characterization of the sodium binding state in several food products by 23 Na nuclear magnetic resonance spectroscopy
Author:
Affiliation:
1. UR QuaPA INRAE Saint‐Gènes‐Champanelle France
2. PROBE Research Infrastructure, AgroResonance Facility INRAE Saint‐Genès‐Champanelle France
3. CHU, CNRS, Clermont Auvergne INP, Institut Pascal Université Clermont Auvergne Clermont‐Ferrand France
Funder
Conseil Régional d'Auvergne
Publisher
Wiley
Subject
General Materials Science,General Chemistry
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/mrc.5250
Reference29 articles.
1. Effect of Food Matrix on Saltiness Perception-Implications for Sodium Reduction
2. Representation of Salty Taste Stimulus Concentrations in the Primary Gustatory Area in Humans
3. Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers
4. Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties
Cited by 2 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. Multiple quantum filtered nuclear magnetic resonance of 23Na+ in uniformly stretched and compressed hydrogels;The Journal of Chemical Physics;2023-07-18
2. Use of NMR relaxometry for determination of meat properties: a brief review;Food Materials Research;2022
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