| [1] |
CAO C A,YUAN D X,KONG B H,et al.Effect of different κ-carrageenan incorporation forms on the gel properties and in vitro digestibility of frankfurters[J].Food Hydrocolloids,2022,129:107637.
|
| [2] |
李亚丽,许玉娟,徐幸莲.多酚对肌原纤维蛋白结构与功能特性的影响研究进展[J].食品与发酵工业,2021,47(19):296-306.
|
| [3] |
WANG Y,ZHOU Y,WANG X X,et al.Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl2:Physicochemical and molecular modification perspectives[J].Food Chemistry,2020,319:126535.
|
| [4] |
韩冰,郑野,张天琪,等.低脂和低盐萨拉米发酵香肠的研究进展[J].肉类研究,2020,34(9):68-73.
|
| [5] |
WANG Y,ZHOU Y,LI P J,et al.Combined effect of CaCl2 and high pressure processing on the solubility of chicken breast myofibrillar proteins under sodium-reduced conditions[J].Food Chemistry,2018,269:236-243.
|
| [6] |
GUO X Y,GAO F,ZHANG Y W,et al.Effect of l-histidine and l-lysine on the properties of oil-in-water emulsions stabilized by porcine myofibrillar proteins at low/high ionic strength[J].LWT-Food Science and Technology,2021,141:110883.
|
| [7] |
ZHAO Y Y,WANG P,ZOU Y F,et al.Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel[J].Food Research International,2014,58:98-104.
|
| [8] |
GAO Y F,LUO C,ZHANG J Y,et al.Konjac glucomannan improves the gel properties of low salt myofibrillar protein through modifying protein conformation[J].Food Chemistry,2022,393:133400.
|
| [9] |
LI S Y,WU G C,LI X J,et al.Roles of gelator type and gelation technology on texture and sensory properties of cookies prepared with oleogels[J].Food Chemistry,2021,356:129667.
|
| [10] |
苏娅宁.超声波和甲基纤维素对低盐肉糜凝胶特性的影响[D].昆明:云南农业大学,2022.
|
| [11] |
CHEN Q H,LI X Y,HUANG C L,et al.Development and mechanical properties of soy protein isolate-chitin nanofibers complex gel:The role of high-pressure homogenization[J].LWT-Food Science and Technology,2021,150:112090.
|
| [12] |
望运滔,杨纺,李斌,等.甲壳素在食品领域的最新研究进展[J].食品与机械,2020,36(7):221-226.
|
| [13] |
LI X K,XIA W S.Effects of chitosan on the gel properties of salt-soluble meat proteins from silver carp[J].Carbohydrate Polymers,2010,82(3):958-964.
|
| [14] |
XIONG G Y,HAN M Y,KANG Z L,et al.Evaluation of protein structural changes and water mobility in chicken liver paste batters prepared with plant oil substituting pork back-fat combined with pre-emulsification[J].Food Chemistry,2016,196:388-395.
|
| [15] |
ZHUANG X B,HAN M Y,KANG Z L,et al.Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property,texture,and microstructure[J].Meat Science,2016,113:107-115.
|
| [16] |
WANG Y T,YANG F,YANG J C,et al.Synergistic stabilization of oil in water emulsion with chitin particles and tannic acid[J].Carbohydrate Polymers,2021,254:117292.
|
| [17] |
YANG F,YANG J C,QIU S,et al.Tannic acid enhanced the physical and oxidative stability of chitin particles stabilized oil in water emulsion[J].Food Chemistry,2021,346:128762.
|
| [18] |
刘旺,冯美琴,孙健,等.超高压条件下亚麻籽胶对猪肉肌原纤维蛋白凝胶特性的影响[J].食品科学,2019,40(7):101-107.
|
| [19] |
XIONG W,REN C,TIAN M,et al.Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface[J].Food Chemistry,2018,252:181-188.
|
| [20] |
望运滔,陈曦,梁晴,等.魔芋胶与卡拉胶复配对热诱导大豆分离蛋白乳液凝胶特性的影响[J].轻工学报,2023,38(5):17-25.
|
| [21] |
张钰嘉,万杨卓群,石尚轩,等.磷酸盐-大豆分离蛋白联合处理对草鱼肌原纤维蛋白凝胶化的影响[J].肉类研究,2022,36(2):21-26.
|
| [22] |
YANG X,GONG T,LI D,et al.Preparation of high viscoelastic emulsion gels based on the synergistic gelation mechanism of xanthan and konjac glucomannan[J].Carbohydrate Polymers,2019,226:115278.
|
| [23] |
王君文,韩旭,李田甜,等.乳化剂稳定乳液的机理及应用研究进展[J].食品科学,2020,41(21):303-310.
|
| [24] |
WEBER F,BARRANTES A,TIAINEN H.Silicic acid-mediated formation of tannic acid nanocoatings[J].Langmuir,2019,35(9):3327-3336.
|
| [25] |
WANG Y T,LI J,LI B.Chitin microspheres:A fascinating material with high loading capacity of anthocyanins for colon specific delivery[J].Food Hydrocolloids,2017,63:293-300.
|
| [26] |
CAO M M,ZHANG X C,ZHU Y Q,et al.Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers:Rheology,microstructure and stability[J].Food Hydrocolloids,2022,128:107606.
|
| [27] |
ZHUANG X B,HAN M Y,JIANG X P,et al.The effects of insoluble dietary fiber on myofibrillar protein gelation:Microstructure and molecular conformations[J].Food Chemistry,2019,275:770-777.
|
| [28] |
HU H Y,PEREIRA J,XING L J,et al.Effects of regenerated cellulose emulsion on the quality of emulsified sausage[J].LWT-Food Science and Technology,2016,70:315-321.
|
| [29] |
JIA N,ZHANG F X,LIU Q,et al.The beneficial effects of rutin on myofibrillar protein gel properties and related changes in protein conformation[J].Food Chemistry,2019,301:125206.
|
| [30] |
程荻,李维,杨宏.3种植物多酚对鱼糜制品储藏品质的影响[J].华中农业大学学报,2019,38(1):119-124.
|
| [31] |
ZHAO Y Y,HOU Q,CAO S M,et al.Effect of regenerated cellulose fiber on the properties and microstructure of emulsion model system from meat batters[J].Food Hydrocolloids,2019,87:83-89.
|
| [32] |
ZHUANG X B,JIANG X P,ZHOU H Y,et al.The effect of insoluble dietary fiber on myofibrillar protein emulsion gels:Oil particle size and protein network microstructure[J].LWT-Food Science and Technology,2019,101:534-542.
|