Thermal gel properties and protein conformation of pork batters as affected by high pressure and temperature
Effects of different temperatures (20–60°C) on gel characteristics, rheology, and protein conformations of pork batters produced by high pressure prior to heating were studied. Cooking yield of batters produced by high pressure was significantly higher than that by heat-only; however, L* values were...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2019.1657444 |