Lin, Shiwen

Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel

Lin, S., Liang, X., Zhao, Z., Kong, B., Cao, C., Sun, F., & Liu, Q. (2024) · Food Research International

Meat and Animal Product QualityProteins in Food Systems

Cited by 44

Mechanisms and effects of temperature-controlled high-intensity ultrasound treatment on the textural properties, rheological behaviours and in vitro digestibility of frankfurters containing κ-carrageenan

Lin, S., Li, X., Liu, Y., Cao, C., Kong, B., Jiang, S., & Liu, Q. (2026) · International Journal of Biological Macromolecules

Meat and Animal Product QualityProteins in Food Systems

Cited by 2