Effects of ultrasound combined with κ-carrageenan on the rheological behaviours, textural properties and microstructures of meat batters before and after heating treatment
Shiwen Lin, Xiaofei Li, Hong Lv, Baohua Kong, Chuanai Cao, Fangda Sun, Qian Liu, Xinning Huang
Topics & Concepts
RheologyCarrageenanMicrostructureFood scienceUltrasoundMaterials scienceChemistryComposite materialMedicineRadiologyMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides