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

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

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年學術文章

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name

Rheology and microstructure of ...... on-meat protein as emulsifier.

@en

Rheology and microstructure of ...... on-meat protein as emulsifier.

@nl

type

Item

label

Rheology and microstructure of ...... on-meat protein as emulsifier.

@en

Rheology and microstructure of ...... on-meat protein as emulsifier.

@nl

prefLabel

Rheology and microstructure of ...... on-meat protein as emulsifier.

@en

Rheology and microstructure of ...... on-meat protein as emulsifier.

@nl

P1476

Rheology and microstructure of ...... on-meat protein as emulsifier.

@en

P2093

Hai Yu

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Jiahao Wang

http://www.w3.org/2001/XMLSchema#string

Litian Fei

http://www.w3.org/2001/XMLSchema#string

Mangang Wu

http://www.w3.org/2001/XMLSchema#string

Qingfeng Ge

http://www.w3.org/2001/XMLSchema#string

Shumin Lei

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Tao Zhuang

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Yaosong Wang

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P2860

Mechanisms of meat batter stabilization: a review.

Food proteins: a review on their emulsifying properties using a structure-function approach.

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

Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pâtés: Effect on physicochemical characteristics and oxidative stability.

Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase.

Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase.

Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels.

Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels.

Effects of heat on meat proteins - Implications on structure and quality of meat products.

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

P304

799-806

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P31

scholarly article

P356

10.1002/JSFA.8528

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English

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P478

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P577

2017-07-05T00:00:00Z

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P698

28677851

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P921

microstructure