|
1
|
Sirisomboon P, Kaewsorn K, Thanimkarn S, Phetpan K. Non-linear viscoelastic behavior of cooked white, brown, and germinated brown Thai jasmine rice by large deformation relaxation test. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1213741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
|
2
|
Guo T, Xue S, Zou Y, Han M, Xu X, Zhou G. Effect of Sodium Chloride on the Properties of Ready-to-Eat Pressure-Induced Gel-Type Chicken Meat Products. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12299] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Tianyue Guo
- Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition; Jiangsu Innovation Center of Meat Production and Processing; Key Laboratory of Animal Products Processing; Ministry of Agriculture; Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China
| | - Siwen Xue
- Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition; Jiangsu Innovation Center of Meat Production and Processing; Key Laboratory of Animal Products Processing; Ministry of Agriculture; Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China
| | - Yufeng Zou
- Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition; Jiangsu Innovation Center of Meat Production and Processing; Key Laboratory of Animal Products Processing; Ministry of Agriculture; Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China
| | - Minyi Han
- Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition; Jiangsu Innovation Center of Meat Production and Processing; Key Laboratory of Animal Products Processing; Ministry of Agriculture; Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition; Jiangsu Innovation Center of Meat Production and Processing; Key Laboratory of Animal Products Processing; Ministry of Agriculture; Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition; Jiangsu Innovation Center of Meat Production and Processing; Key Laboratory of Animal Products Processing; Ministry of Agriculture; Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China
| |
Collapse
|