Colloidal study on the texture of sous vide (SV)-processed Tibetan chicken breast with human-machine collaborated electromyography analysis-Reference-Cited by-同舟云学术

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Colloidal study on the texture of sous vide (SV)-processed Tibetan chicken breast with human-machine collaborated electromyography analysis

Published:2024-04 Issue: Volume:197 Page:115935
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Niu Fengnan,Zhang Xiaoqian,Wang Peng,Tao Ran,Ye Yang,Lyu Xiaoyu

Funder

National Natural Science Foundation of China

Jiangsu Province Natural Science Foundation

Publisher

Elsevier BV

Reference39 articles.

1. Why food materials science?;Aguilera,2008

2. Texture-modified foods for the elderly: Status, technology and opportunities;Aguilera;Trends in Food Science & Technology,2016

3. Nutritional, physical, microbiological, and sensory properties of marinated Irish sprat;Babikova;International Journal of Gastronomy and Food Science,2020

4. NMR relaxometry and differential scanning calorimetry during meat cooking;Bertram;Meat Science,2006

5. Advantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects;borra-Bernad;Lebensmittel-Wissenschaft und -Technologie,2014

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