Search Results

There are 9452 results for: content related to: The influence of additives on properties of heat-induced gels from salt-soluble proteins extracted from goose

  1. Effect of succession gaps on the understory water-holding capacity in an over-mature alpine forest at the upper reaches of the Yangtze River

    Hydrological Processes

    Bin Wang, Fuzhong Wu, Sa Xiao, Wanqin Yang, Meta Francis Justine, Jiayi He and Bo Tan

    Article first published online : 20 SEP 2015, DOI: 10.1002/hyp.10613

  2. Effect of High Pressure and Salt on Pork Meat Quality and Microstructure

    Journal of Food Science

    Volume 77, Issue 8, August 2012, Pages: E188–E194, Frédérique Duranton, Hélène Simonin, Romuald Chéret, Sandrine Guillou and Marie de Lamballerie

    Article first published online : 3 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02816.x

  3. Effects of Phosphates and Salt in Ground Raw and Cooked Farmed Cod (Gadus morhua) Muscle Studied by the Water Holding Capacity (WHC), and Supported by 31P-NMR Measurements

    Journal of Food Science

    Volume 74, Issue 3, April 2009, Pages: C211–C220, S.O. Johnsen, K.B. Jørgensen, S. Birkeland, D. Skipnes and T. Skåra

    Article first published online : 18 MAR 2009, DOI: 10.1111/j.1750-3841.2009.01086.x

  4. Effects of nutritional modifications on the water-holding capacity of fresh pork: a review

    Journal of Animal Breeding and Genetics

    Volume 124, Issue s1, November 2007, Pages: 43–58, J. K. Apple

    Article first published online : 5 NOV 2007, DOI: 10.1111/j.1439-0388.2007.00686.x

  5. Prograded foredunes of Western Australia's macro-tidal coast – implications for Holocene sea-level change and high-energy wave impacts

    Earth Surface Processes and Landforms

    Volume 40, Issue 6, May 2015, Pages: 726–740, Max Engel, Simon Matthias May, Anja Scheffers, Peter Squire, Anna Pint, Dieter Kelletat and Helmut Brückner

    Article first published online : 14 NOV 2014, DOI: 10.1002/esp.3663

  6. IMP improves water-holding capacity, physical and sensory properties of heat-induced gels from porcine meat

    Animal Science Journal

    Volume 85, Issue 5, May 2014, Pages: 595–601, Yukinobu Nakamura, Koshiro Migita, Akihiro Okitani and Masanori Matsuishi

    Article first published online : 16 JAN 2014, DOI: 10.1111/asj.12170

  7. Pasting and rheological properties of quinoa-oat composites

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 878–884, George E. Inglett, Diejun Chen and Sean X. Liu

    Article first published online : 24 JAN 2015, DOI: 10.1111/ijfs.12722

  8. Influence of Various Levels of Flaxseed Gum Addition on the Water-Holding Capacities of Heat-Induced Porcine Myofibrillar Protein

    Journal of Food Science

    Volume 76, Issue 3, April 2011, Pages: C472–C478, Jian Sun, Xue Li, Xinglian Xu and Guanghong Zhou

    Article first published online : 6 APR 2011, DOI: 10.1111/j.1750-3841.2011.02094.x

  9. You have free access to this content
    Fungi are the predominant micro-organisms responsible for degradation of soil-buried polyester polyurethane over a range of soil water holding capacities

    Journal of Applied Microbiology

    Volume 95, Issue 1, July 2003, Pages: 78–85, S.R. Barratt, A.R. Ennos, M. Greenhalgh, G.D. Robson and P.S. Handley

    Article first published online : 16 JUN 2003, DOI: 10.1046/j.1365-2672.2003.01961.x

  10. You have free access to this content
    Modified-orientation log to assess hepatic encephalopathy

    Alimentary Pharmacology & Therapeutics

    Volume 35, Issue 8, April 2012, Pages: 913–920, M. Salam, S. Matherly, I. S. Farooq, R. T. Stravitz, R. K. Sterling, A. J. Sanyal, D. P. Gibson, J. B. Wade, L. R. Thacker, D. M. Heuman, M. Fuchs, P. Puri, V. Luketic, S. J. Bickston and J. S. Bajaj

    Article first published online : 21 FEB 2012, DOI: 10.1111/j.1365-2036.2012.05038.x

  11. Assessment of meat quality by NMR—an investigation of pork products originating from different breeds

    Magnetic Resonance in Chemistry

    Volume 49, Issue S1, December 2011, Pages: S71–S78, Ida K. Straadt, Margit D. Aaslyng and Hanne C. Bertram

    Article first published online : 31 JAN 2012, DOI: 10.1002/mrc.2805

  12. EFFECTS OF PARTIAL AND COMPLETE REPLACEMENT OF SODIUM CHLORIDE WITH POTASSIUM CHLORIDE ON THE TEXTURE, FLAVOR AND WATER-HOLDING CAPACITY OF MARINATED BROILER BREAST FILLETS

    Journal of Texture Studies

    Volume 43, Issue 2, April 2012, Pages: 124–132, Y.S. LEE, Z.G. ZHEKOV, C.M. OWENS, M. KIM and J.F. MEULLENET

    Article first published online : 16 NOV 2011, DOI: 10.1111/j.1745-4603.2011.00322.x

  13. Dry-pasteurization of egg albumen powder in a fluidized bed. II. Effect on functional properties: gelation and foaming

    International Journal of Food Science & Technology

    Volume 41, Issue 3, March 2006, Pages: 263–274, Marianne Hammershøj, Hans C. Rasmussen, Jan H. Carstens and Henrik Pedersen

    Article first published online : 31 OCT 2005, DOI: 10.1111/j.1365-2621.2005.01059.x

  14. Physicochemical characteristics and gelation properties of collagen superfine powder from swine skin: the effects of preheating treatment

    International Journal of Food Science & Technology

    Wenhang Wang, Yi Zhang, Ran Ye and Wenping Zhao

    Article first published online : 11 FEB 2016, DOI: 10.1111/ijfs.13073

  15. EFFECT OF POSTMORTEM AGING AND HYDRODYNAMIC PRESSURE PROCESSING ON PORK LOIN QUALITY

    Journal of Muscle Foods

    Volume 21, Issue 2, April 2010, Pages: 379–398, B.C. BOWKER, M.N. LIU, J.S. EASTRIDGE, J.A. CALLAHAN, E.W. PAROCZAY and M.B. SOLOMON

    Article first published online : 9 APR 2010, DOI: 10.1111/j.1745-4573.2009.00189.x

  16. NMR and the water-holding issue of pork

    Journal of Animal Breeding and Genetics

    Volume 124, Issue s1, November 2007, Pages: 35–42, H. C. Bertram and H. J. Andersen

    Article first published online : 5 NOV 2007, DOI: 10.1111/j.1439-0388.2007.00685.x

  17. Shrimp Processing Assessed by Low Field Nuclear Magnetic Resonance, Near Infrared Spectroscopy, and Physicochemical Measurements—The Effect of Polyphosphate Content and Length of Prebrining on Shrimp Muscle

    Journal of Food Science

    Volume 76, Issue 4, May 2011, Pages: E357–E367, María Gudjónsdóttir, Ásbjörn Jónsson, Arnljótur Bjarki Bergsson, Sigurjón Arason and Turid Rustad

    Article first published online : 5 APR 2011, DOI: 10.1111/j.1750-3841.2011.02112.x

  18. Processing and Physical Properties of Chia-Oat Hydrocolloids

    Journal of Food Processing and Preservation

    Volume 38, Issue 5, October 2014, Pages: 2099–2107, George E. Inglett and Diejun Chen

    Article first published online : 19 NOV 2013, DOI: 10.1111/jfpp.12190

  19. Physical properties of sugar cookies containing chia–oat composites

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 15, December 2014, Pages: 3226–3233, George E Inglett, Diejun Chen and Sean Liu

    Article first published online : 23 APR 2014, DOI: 10.1002/jsfa.6674

  20. Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat gluten mixtures

    Journal of the Science of Food and Agriculture

    Xin-Sheng Qin, Shui-Zhong Luo, Jing Cai, Xi-Yang Zhong, Shao-Tong Jiang, Zhi Zheng and Yan-Yan Zhao

    Article first published online : 4 JAN 2016, DOI: 10.1002/jsfa.7541