Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-salt condition-Reference-Cited by-同舟云学术

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Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-salt condition

Published:2024-09 Issue: Volume:215 Page:109554
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Lin Shiwen,Li Xin,Zhang Jingming,Kong Baohua,Cao Chuanai,Sun Fangda,Zhang Hongwei,Liu Qian,Liu Chunyan

Publisher

Elsevier BV

Reference45 articles.

1. Effect of formulation on structure-function relationships of concentrated emulsions: Rheological, tribological, and microstructural characterization;Anvari;Food Hydrocolloids,2017

2. Effect of ultrasound combined with psyllium husk powder on the structure and gel properties of goose myofibrillar protein;Bi;Process Biochemistry,2024

3. Textural and gel properties of frankfurters as influenced by various kappa- carrageenan incorporation methods;Cao;Meat Science,2021

4. Effects and mechanisms of different κ-carrageenan incorporation forms and ionic strength on the physicochemical and gelling properties of myofibrillar protein;Cao;International Journal of Biological Macromolecules,2024

5. Effect of different κ-carrageenan incorporation forms on the gel properties and in vitro digestibility of frankfurters;Cao;Food Hydrocolloids,2022

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