Effects of High Pressure on pH, Water-binding Capacity and Textural Properties of Pork Muscle Gels Containing Various Levels of Sodium Alginate
Cong-Gui Chen, Borjigin Gerelt, Shao-Tong Jiang, Tadayuki Nishiumi, Atsushi Suzuki
Asian-Australas J Anim Sci. 2006;19(11):1658-1664.   Published online 2006 Sep 29     DOI: https://doi.org/10.5713/ajas.2006.1658
Citations to this article as recorded by Crossref logo
Effects of high pressure processing on gelation properties and molecular forces of myosin containing deacetylated konjac glucomannan
Zhiyu Li, Jianyi Wang, Baodong Zheng, Zebin Guo
Food Chemistry.2019; 291: 117.     CrossRef
Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel
Jing Yao, Ying Zhou, Xing Chen, Fei Ma, Peijun Li, Conggui Chen
Food Chemistry.2018; 239: 1134.     CrossRef
High-Pressure Pretreatment to Improve the Water Retention of Sodium-Reduced Frozen Chicken Breast Gels with Two Organic Anion Types of Potassium Salts
Ying Zhou, Wu Wang, Fei Ma, Pei-jun Li, Cong-gui Chen
Food and Bioprocess Technology.2018; 11(3): 526.     CrossRef
Changes in physicochemical properties and protein structure of surimi enhanced with camellia tea oil
Xuxia Zhou, Shan Jiang, Dandan Zhao, Jianyou Zhang, Saiqi Gu, Zhiyan Pan, Yuting Ding
LWT.2017; 84: 562.     CrossRef
Effects of High-Pressure Processing on the Cooking Loss and Gel Strength of Chicken Breast Actomyosin Containing Sodium Alginate
Xing Chen, Pei-jun Li, Tadayuki Nishiumi, Hosono Takumi, Atsushi Suzuki, Cong-gui Chen
Food and Bioprocess Technology.2014; 7(12): 3608.     CrossRef
Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan
Fei Ma, Conggui Chen, Lei Zheng, Cunliu Zhou, Kezhou Cai, Zhuo Han
Meat Science.2013; 95(1): 22.     CrossRef
Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum
Fei Ma, Conggui Chen, Gaojun Sun, Wu Wang, Hongmei Fang, Zhuo Han
Innovative Food Science & Emerging Technologies.2012; 14: 31.     CrossRef
Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan
Conggui Chen, Rui Wang, Gaojun Sun, Hongmei Fang, Daorong Ma, Shoulian Yi
Innovative Food Science & Emerging Technologies.2010; 11(4): 538.     CrossRef