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Effect of Rice–based Fat Substitute on Gelation of Myofibrillar Proteins
by Yuling Yang, Yuan You, Xiaobei Peng, Yinji Chen and Yun Ma
Journal of Food and Nutrition Research. 2015, 3(3), 152-156. DOI: 10.12691/jfnr-3-3-4
Pub. Date: March 09, 2015Views: 19898Downloads: 17613Citations: 1
myofibrillar proteins fat substitute gelation gel properties
Abstract Full Text PDF (300 KB) Full Text HTML Full Text ePUB (310 KB)
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Changes of Fatty Acids Composition in Beef under Different Thermal Treatment
by Yinji Chen, Jun Cao, Bingye Dai, Weixin Jiang, Yuling Yang and Wen Dong
Journal of Food and Nutrition Research. 2015, 3(5), 303-310. DOI: 10.12691/jfnr-3-5-3
Pub. Date: May 25, 2015Views: 20094Downloads: 18037
beef fatty acids microwave cooking boiling thermal treatment
Abstract Full Text PDF (350 KB) Full Text HTML Full Text ePUB (280 KB)
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