Rheology and microstructure of myofibrillar protein–olive oil composite gels: effect of different non‐meat protein as emulsifier-Reference-Cited by-同舟云学术

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Rheology and microstructure of myofibrillar protein–olive oil composite gels: effect of different non‐meat protein as emulsifier

Published:2017-08-23 Issue:2 Volume:98 Page:799-806
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Wu Mangang¹,Fei Litian¹,Zhuang Tao¹,Lei Shumin¹,Ge Qingfeng¹,Yu Hai¹,Wang Jiahao¹,Wang Yaosong²

Affiliation:

1. College of Food Science and EngineeringYangzhou University Yangzhou China

2. College of Light Industry Science and EngineeringNanjing Forestry University Nanjing China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.8528

Reference37 articles.

1. Myofibrillar protein from different muscle fiber types: Implications of biochemical and functional properties in meat processing∗

2. Effect of pre-emulsified fish oil – as source of PUFA n−3 – on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage

3. Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy

4. Developing low‐fat meat products;Giese J;Food Technol,1992

5. Effect of fat replacers on the nutritive value and acceptability of beef frankfurters

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2. Application of a novel naturally-derived emulsifier mannosylerythritol lipid-A for improving emulsification and gel property of myofibrillar protein based on biosurfactant-protein interaction;Innovative Food Science & Emerging Technologies;2024-08

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