相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Management of meat by- and co-products for an improved meat processing sustainability
Fidel Toldra et al.
MEAT SCIENCE (2021)
Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure
Yaqing Xiao et al.
CARBOHYDRATE POLYMERS (2020)
Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths
Dong-Heon Song et al.
FOODS (2020)
RSM Optimization for the Recovery of Technofunctional Protein Extracts from Porcine Hearts
Dolors Pares et al.
FOODS (2020)
Recovery and Extraction of Technofunctional Proteins from Porcine Spleen Using Response Surface Methodology
Monica Toldra et al.
FOOD AND BIOPROCESS TECHNOLOGY (2019)
Novel gel demineralizing method for protein recovery from fat rendering waste stream based on its gelling properties
Carlos Alvarez et al.
FOOD HYDROCOLLOIDS (2018)
Opportunities and perspectives for utilisation of co-products in the meat industry
Sarah A. Lynch et al.
MEAT SCIENCE (2018)
Methods for Extraction of Muscle Proteins from Meat and Fish Using Denaturing and Nondenaturing Solutions
Antonella della Malva et al.
JOURNAL OF FOOD QUALITY (2018)
Analysis of myofibrillar and sarcoplasmic proteins in pork meat by capillary gel electrophoresis
Radoslav Grujic et al.
FOODS AND RAW MATERIALS (2018)
Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities
Xing Chen et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Relative contributions of charge and surface coverage on pH-induced flocculation of protein-stabilized emulsions
Roy J. B. M. Delahaije et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2017)
New insights into meat by-product utilization
Fidel Toldra et al.
MEAT SCIENCE (2016)
Towards predicting the stability of protein-stabilized emulsions
Roy J. B. M. Delahaije et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2015)
Type II Collagen and Gelatin from Silvertip Shark (Carcharhinus albimarginatus) Cartilage: Isolation, Purification, Physicochemical and Antioxidant Properties
Elango Jeevithan et al.
MARINE DRUGS (2014)
Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods
Xiang Dong Sun et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2011)
Functional and bioactive properties of collagen and gelatin from alternative sources: A review
M. C. Gomez-Guillen et al.
FOOD HYDROCOLLOIDS (2011)
Instrumental texture profile analysis of gelatin gel extracted from grouper skin and commercial (bovine and porcine) gelatin gels
Mohammad Shafiur Rahman et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2009)
Egg white drying: Influence of industrial processing steps on protein structure and functionalities
Valerie Lechevalier et al.
JOURNAL OF FOOD ENGINEERING (2007)
Optimization of emulsion characteristics of beef, chicken and turkey meat mixtures in model system using mixture design
Omer Zorba et al.
MEAT SCIENCE (2006)
Physicochemical, functional and microbiological quality of buffalo liver
S Devatkal et al.
MEAT SCIENCE (2004)
Protein-stabilized emulsions
DJ McClements
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2004)
Interrelation between drop size and protein adsorption at various emulsification conditions
S Tcholakova et al.
LANGMUIR (2003)
分享论文
