Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology
Huijuan Yang(Nanjing Agricultural University), Guanghong Zhou(Nanjing Agricultural University), Minyi Han(Nanjing Agricultural University), Xiaobo Yu(Northwest A&F University), Muhammad Ammar Khan(Nanjing Agricultural University), Bai Xiangjun, Xinglian Xu(Nanjing Agricultural University)
Cited by 25
Related Papers
Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber
|Food Hydrocolloids|2017|231
Stress Effects on Meat Quality: A Mechanistic Perspective
|Comprehensive Reviews in Food Science and Food Safety|2018|226
The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations
|Food Chemistry|2018|136
Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review
|Comprehensive Reviews in Food Science and Food Safety|2020|131