Microwave combined with conduction heating effects on the tenderness, water distribution, and microstructure of pork belly-Reference-Cited by-同舟云学术

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Microwave combined with conduction heating effects on the tenderness, water distribution, and microstructure of pork belly

Published:2020-06 Issue: Volume:62 Page:102344
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Wang Xingwei,Wang Xuejiao,Muhoza Bertrand,Feng Tingting,Xia Shuqin,Zhang Xiaoming

Funder

National Key Research and Development Program

National First-class Discipline of Food Science and Technology

Guangdong Midea Kitchen Appliances Manufacturing Co., Ltd

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference56 articles.

1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure;Aaslyng;Food Quality and Preference,2003

2. A comprehensive review on the application of active packaging technologies to muscle foods;Ahmed;Food Control,2017

3. Thermo-rheology, quality characteristics, and microstructure of frankfurters prepared with selected plant and milk additives;Atughonu;Journal of Food Quality,1998

4. Low temperature cooking of pork meat - Physicochemical and sensory aspects;Becker;Meat Science,2016

5. Continuous distribution analysis of T2 relaxation in meat—An approach in the determination of water-holding capacity;Bertram;Meat Science,2002

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1. Microwave-induced heterogeneity in protein conformation and water mobility interferes with the distribution pattern and migration pathway of sodium ion in myofibrillar protein gel;Food Chemistry;2024-12

2. Improving the texture of braised pork by gradient-temperature heating and its molecular mechanism;Food Research International;2024-10

3. Differentiated texture and lipid-lowering effect of cooked pork belly by different cooking regimes: Insights from myofibrillar protein aggregation and dissociation, micromorphology;Food Bioscience;2024-10

4. Crucial textural properties of braised pork to evaluate the oral mastication behavior and its water distribution to influence tenderness;Journal of Food Science;2024-08-22

5. Microwave-Assisted Physical Foaming of Polymers: A Review;Polymer Reviews;2024-07-02

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