Effects of micro-/nano-scaled chicken bones on heat-induced gel properties of low-salt pork batter: Physicochemical characteristics, water distribution, texture, and microstructure
Jin Zhang, Lyuhan Zhu, Huanhuan Li, Honggang Tang, Huijuan Yang, Ke Zhao, Fanbin Kong, Tao Yin, Qing Yao, Lihong Chen
Topics & Concepts
MicrostructureTexture (cosmology)ChemistrySalt (chemistry)Random coilChemical engineeringNano-Food scienceMaterials scienceComposite materialCrystallographyProtein secondary structureOrganic chemistryBiochemistryImage (mathematics)Artificial intelligenceEngineeringComputer scienceMeat and Animal Product QualityAnimal Nutrition and PhysiologyCollagen: Extraction and Characterization