Concepedia

Effects of micro-/nano-scaled chicken bones on heat-induced gel properties of low-salt pork batter: Physicochemical characteristics, water distribution, texture, and microstructure

Jin Zhang, Lyuhan Zhu, Huanhuan Li, Honggang Tang, Huijuan Yang, Ke Zhao, Fanbin Kong, Tao Yin, Qing Yao, Lihong Chen

Food Chemistry · 2021 · 23 citations · 34 references

DOI

Concepts

References

34

Fourier transform ir spectroscopy of collagen and gelatin solutions: Deconvolution of the amide I band for conformational studies

K. J. Payne, Arthur Veis · Biopolymers · 1988 · 652 citations

, , +13

Biological hydroxyapatite obtained from fish bones

M. Boutinguiza, J. Pou, R. Comesaña et al. · Materials Science and Engineering C · 2011 · 367 citations

, , +11

Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions

Xiuping Liang, Cuicui Ma, Xiaojia Yan et al. · Food Hydrocolloids · 2019 · 324 citations

, , +16

Influence of okara dietary fiber with varying particle sizes on gelling properties, water state and microstructure of tofu gel

Ikram Ullah, Yang Hu, Juan You et al. · Food Hydrocolloids · 2018 · 178 citations

, , +14

Particle size distribution and compositional effects on textural properties and appearance of dark chocolates

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler et al. · Journal of Food Engineering · 2007 · 170 citations

, , +12