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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; Xin Li; Hong Lv; Baohua Kong; Chuanai Cao; Fangda Sun; Qian Liu; Xinning Huang
Food Hydrocolloids · Vol. 164 · pp. 111234 · 2025
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2025-07-01
Publication Year2025
Volume164
Pages111234
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2025.111234
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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