Effects of different thermoultrasonic time on quality characteristics of fishbone broth and correlation analysis on taste substances-Reference-Cited by-同舟云学术

Effects of different thermoultrasonic time on quality characteristics of fishbone broth and correlation analysis on taste substances

Published:2022-10-19 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Han Menglin¹,Bu Ying¹,He Wei¹,Zhu Wenhui¹,Li Xuepeng¹,Zhang Yuyu²

Affiliation:

1. College of Food Science and Engineering Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China

2. Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University (BTBU) Beijing China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17259

Reference36 articles.

1. Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review

2. Oil–Water Interfacial-Directed Spontaneous Self-Assembly of Natural Quillaja Saponin for Controlling Interface Permeability in Colloidal Emulsions

3. Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions

4. Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties

5. Influences of ultrasonic treatment on structure and functional properties of salt‐soluble protein from Moringa oleifera seeds

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