Stability improvement of reduced-fat reduced-salt meat batter through modulation of secondary and tertiary protein structures by means of high pressure processing
Huijuan Yang, Fei Tao, Guangtian Cao, Minyi Han, Xinglian Xu, Guanghong Zhou, Qing Shen
Topics & Concepts
ChemistryPascalizationRaman spectroscopyEmulsionProtein secondary structureFood scienceProtein tertiary structureTryptophanHigh pressureAnalytical Chemistry (journal)ChromatographyBiochemistryAmino acidEngineering physicsPhysicsOpticsEngineeringMeat and Animal Product QualityMicrobial Inactivation MethodsMicroencapsulation and Drying Processes