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International Journal of Food Properties Volume 22, 2019 - Issue 1

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Original Article

Thermal gel properties and protein conformation of pork batters as affected by high pressure and temperature

Li-Peng Weia School of Food Science, Henan Institute of Science and Technology, Xinxiang, PR ChinaView further author information

Yan-Ping Lia School of Food Science, Henan Institute of Science and Technology, Xinxiang, PR China;b Food Technologies Faculty of Sumy National Agrarian University, Sumy, UkraineView further author information

Chun-Yan Wanga School of Food Science, Henan Institute of Science and Technology, Xinxiang, PR ChinaView further author information

Zhuang-Li Kanga School of Food Science, Henan Institute of Science and Technology, Xinxiang, PR ChinaCorrespondence[email protected]
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Han-Jun Maa School of Food Science, Henan Institute of Science and Technology, Xinxiang, PR ChinaCorrespondence[email protected]
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Pages 1492-1500 | Received 23 Nov 2018, Accepted 13 Aug 2019, Published online: 27 Aug 2019

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https://doi.org/10.1080/10942912.2019.1657444
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Marketa Pětová, Zdenek Polášek, Barbora Lapčíková, Lubomir Lapčík, Leona Buňková, Matej Pospiech, Pavel Foltin, Jaroslav Talár, Richardos Nikolaos Salek, Vendula Kůrová, Katerina Křištofová & Frantisek Buňka. (2023) Evaluation of the viscoelastic properties of pork liver pâté during sterilisation observed in situ. LWT, pages 115614.
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Behnaz Hashemi, Elham Assadpour, Fuyuan Zhang & Seid Mahdi Jafari. (2023) A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels). Advances in Colloid and Interface Science 322, pages 103051.
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Yafang Shi, Jie-Ting Geng, Yuichi Yoshida, Jinyong Jiang & Kazufumi Osako. (2023) Mechanism study of the gel-forming ability of heat-induced gel from Peruvian hake (Merluccius gayi peruanus) surimi. Food Chemistry 413, pages 135635.
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Cheng Qu, Yuzhu Li, Shanshan Du, Yuchuang Geng, Mengke Su & Honglin Liu. (2022) Raman spectroscopy for rapid fingerprint analysis of meat quality and security: Principles, progress and prospects. Food Research International 161, pages 111805.
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Mengmeng Cao, Xingcai Zhang, Yuqing Zhu, Yikun Liu, Li Ma, Xing Chen, Liqiang Zou & Wei Liu. (2022) Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability. Food Hydrocolloids 128, pages 107606.
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Guang-Hui Liu, Jing-Chao Fan, Zhuang-Li Kang & Igor Mazurenko. (2022) Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters. Current Research in Food Science 5, pages 1084-1090.
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Sheng‐Ming Zhao, Zhao Li, Ning‐Ning Li, Yan‐Yan Zhao, Zhuang‐Li Kang, Ming‐Ming Zhu & Han‐Jun Ma. (2021) Effects of high‐pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala krasch gum . Journal of Food Science 86:11, pages 4946-4957.
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Zhuang-li Kang, Fei Lu, Yan-ping Li & Chun-yan Wang. (2021) Effects of high pressure and thermal combinations on gel properties and water distribution of pork batters. Journal of Food Science and Technology 58:8, pages 3243-3249.
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Yan-ping Li, Zhuang-li Kang, Valerii Sukmanov & Han-jun Ma. (2021) Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing. Meat Science 176, pages 108471.
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Yan‐ping Li, Valerii Sukmanov, Zhuang‐Li Kang & Hanjun Ma. (2019) Effect of soy protein isolate on the techno‐functional properties and protein conformation of low‐sodium pork meat batters treated by high pressure. Journal of Food Process Engineering 43:2.
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Thermal gel properties and protein conformation of pork batters as affected by high pressure and temperature

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