Effects of combined enzyme-alkali treatment on swelling ratio and texture of bovine omasal laminae Article

Yin, Jixing, Guo, Shuangxi, Xia, Yuwei et al. (2025). Effects of combined enzyme-alkali treatment on swelling ratio and texture of bovine omasal laminae . FOOD CHEMISTRY, 475 10.1016/j.foodchem.2025.143371

cited authors

  • Yin, Jixing; Guo, Shuangxi; Xia, Yuwei; Li, Ruipeng; Zhao, Jing; Bi, Junlong; Zhang, Wenbin

authors

publication date

  • May 30, 2025

published in

keywords

  • BEEF
  • Bovine omasal laminae
  • COLLAGEN CHARACTERISTICS
  • COMPUTED-TOMOGRAPHY
  • CROSS-LINKS
  • Chemistry
  • Chemistry, Applied
  • Collagen
  • DENATURATION
  • Food Science & Technology
  • GEL PROPERTIES
  • INTRAMUSCULAR CONNECTIVE-TISSUE
  • Life Sciences & Biomedicine
  • Microstructure
  • Nutrition & Dietetics
  • Physical Sciences
  • SHEAR FORCE
  • Science & Technology
  • Smooth muscle
  • TENDERIZATION
  • Texture
  • WATER
  • X-ray CT

Digital Object Identifier (DOI)

publisher

  • ELSEVIER SCI LTD

volume

  • 475