These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
178 related articles for article (PubMed ID: 36063789)
1. Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters. Kang ZL; Shang XY; Li YP; Ma HJ Ultrason Sonochem; 2022 Sep; 89():106150. PubMed ID: 36063789 [TBL] [Abstract][Full Text] [Related]
2. Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar protein. Wu ZW; Shang XY; Hou Q; Xu JG; Kang ZL; Ma HJ Meat Sci; 2024 Jun; 212():109465. PubMed ID: 38452565 [TBL] [Abstract][Full Text] [Related]
3. Effect of sodium bicarbonate on techno-functional and rheological properties of pale, soft, and exudative (PSE) meat batters. Li YP; Zou XL; Kang ZL; Ma HJ Meat Sci; 2022 Dec; 194():108990. PubMed ID: 36183626 [TBL] [Abstract][Full Text] [Related]
4. Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein. Kang ZL; Shang XY; Li YP; Ma HJ Molecules; 2022 Nov; 27(21):. PubMed ID: 36364320 [TBL] [Abstract][Full Text] [Related]
5. Effect of gellan gum on functional properties of low-fat chicken meat batters. Li K; Liu JY; Fu L; Li WJ; Zhao YY; Bai YH; Kang ZL J Texture Stud; 2019 Apr; 50(2):131-138. PubMed ID: 30414321 [TBL] [Abstract][Full Text] [Related]
6. Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters. Liu Y; Yang L; Zhao S; Zhao Y; Kang Z; Zhu M; He H; Ma H J Texture Stud; 2023 Aug; 54(4):571-581. PubMed ID: 36793251 [TBL] [Abstract][Full Text] [Related]
7. Effects of high-pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala krasch gum. Zhao SM; Li Z; Li NN; Zhao YY; Kang ZL; Zhu MM; Ma HJ J Food Sci; 2021 Nov; 86(11):4946-4957. PubMed ID: 34653266 [TBL] [Abstract][Full Text] [Related]
8. Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter. Shao L; Bi J; Dai R; Li X Food Res Int; 2020 Dec; 138(Pt B):109788. PubMed ID: 33288174 [TBL] [Abstract][Full Text] [Related]
9. Effects of high pressure and thermal combinations on gel properties and water distribution of pork batters. Kang ZL; Lu F; Li YP; Wang CY J Food Sci Technol; 2021 Aug; 58(8):3243-3249. PubMed ID: 34294987 [TBL] [Abstract][Full Text] [Related]
10. Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters. Li K; Liu JY; Fu L; Zhao YY; Zhu H; Zhang YY; Zhang H; Bai YH Asian-Australas J Anim Sci; 2020 Jul; 33(7):1180-1190. PubMed ID: 31480140 [TBL] [Abstract][Full Text] [Related]
11. Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate. Wu ZW; Zou XL; Yao PL; Kang ZL; Ma HJ Molecules; 2022 Dec; 27(24):. PubMed ID: 36557986 [TBL] [Abstract][Full Text] [Related]
12. Using Potassium Bicarbonate to Improve the Water-Holding Capacity, Gel and Rheology Characteristics of Reduced-Phosphate Silver Carp Batters. Xie C; Shi BB; Liu GH; Li SH; Kang ZL Molecules; 2023 Jul; 28(14):. PubMed ID: 37513480 [TBL] [Abstract][Full Text] [Related]
13. Effect of malva nut gum (purified and crude), sodium chloride and phosphate on cooking, texture, colour, rheology and microstructure of different chicken meat batters. Barbut S; Somboonpanyakul P; Quinton M; Smith A Br Poult Sci; 2009 Jan; 50(1):83-94. PubMed ID: 19234933 [TBL] [Abstract][Full Text] [Related]
14. Application of simultaneous ultrasonic curing on pork (Longissimus dorsi): Mass transport of NaCl, physical characteristics, and microstructure. Guo L; Xu X; Zhang X; Chen Z; He R; Ma H Ultrason Sonochem; 2023 Jan; 92():106267. PubMed ID: 36543047 [TBL] [Abstract][Full Text] [Related]
15. Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing. Li YP; Kang ZL; Sukmanov V; Ma HJ Meat Sci; 2021 Jun; 176():108471. PubMed ID: 33647630 [TBL] [Abstract][Full Text] [Related]
16. Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs. Zhao X; Sun X; Lai B; Liu R; Wu M; Ge Q; Yu H Meat Sci; 2024 Feb; 208():109382. PubMed ID: 37952271 [TBL] [Abstract][Full Text] [Related]
17. Utilizing ultrasound combined with quinoa protein to improve the texture and rheological properties of Chinese style reduced-salt pork meatballs (lion's head). Jiang SS; Li Q; Wang T; Huang YT; Guo YL; Meng XR Ultrason Sonochem; 2024 Oct; 109():106997. PubMed ID: 39032370 [TBL] [Abstract][Full Text] [Related]
18. Effect and mechanism of DC magnetic field combined with calcium chloride on saltiness and flavor enhancement of low salt pork gel. Gong H; Jang J; Deng Y; Ma J; Zhang Y; Zhou Y; Zhang Y; Sun W Food Res Int; 2023 Nov; 173(Pt 1):113235. PubMed ID: 37803549 [TBL] [Abstract][Full Text] [Related]
19. Tri-frequency simultaneous ultrasound pickling for the acceleration of the NaCl content and quality improvement of pork (longissimus dorsi). Zhang X; Guo L; Chen Z; Ma H J Sci Food Agric; 2024 Aug; 104(10):6242-6251. PubMed ID: 38456730 [TBL] [Abstract][Full Text] [Related]
20. A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition. Xing T; Zhao X; Han M; Cai L; Deng S; Zhou G; Xu X Poult Sci; 2017 Sep; 96(9):3473-3481. PubMed ID: 28854749 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]