Skip to content
DraconiticResearch
Search Sources API
206,690 studies31 sourcesUpdated 22 min ago
Peer-reviewedCC BYFoods (Basel, Switzerland)

Changes in the Molecular Forces and Rheological Properties of Pork Myosin with Sodium Bicarbonate

  • Yu Zheng1
  • Zhan-Peng Zhu1
  • Qin Hou1
  • Wang-Li Cheng2
  • Xue-Hua Zhang2
  • Zhuang-Li Kang1
  1. 1Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, School of Tourism and Cuisine, , Yangzhou 225127, China
  2. 2School of Food Science, , Xinxiang 453003, China
Read full textPDFCite

Related

  1. Effects of amylopectin chain-length distribution and molecular order on starch digestibility and rheological properties of adzuki bean starch gels (Pat-muk)
    Eunyeong Sim, Young Kwang Ju, Young Hoon Jung
    Food Science and BiotechnologyPeer-reviewedLicence not statedFull textPMC
  2. Effect of Alkalization With Potassium Carbonate and Ammonium Bicarbonate on the Chemical and Physical Properties of Cocoa Butter: A Factorial and Central Composite Design Approach
    Afghan Sadeghzadeh, Maryam Taghinezhad, Sajad Pirsa
    Food science & nutritionPeer-reviewedCC BYFull textEurope PMC
  3. Study on the Rheological Properties of Aged SBS-Modified Asphalt Rejuvenated with Soybean Oil and Crumb Rubber
    Materials (Basel, Switzerland)Peer-reviewedCC BYFull textEurope PMC
  4. Kraft Lignin as a Partial Filler Replacement in Asphalt Mixtures with Nanosilica-Modified Bitumen: Volumetric, Mechanical, Moisture-Related and Rheological Properties
    Materials (Basel, Switzerland)Peer-reviewedCC BYFull textEurope PMC
  5. Rheological Properties of Self-Assembled Monolayers Formed from Oxygen-to-Carbon-Substituted Oligo(ethylene oxide) Molecules
    Minoru Yoshimoto, Shigeru Kurosawa, Mutsuo Tanaka
    Journal of Oleo SciencePeer-reviewedLicence not statedFull textGeneral chemistryJ-STAGE

Cite

BibTeXRIS
BibTeX
@article{zheng2026changes,
  title = {{Changes in the Molecular Forces and Rheological Properties of Pork Myosin with Sodium Bicarbonate}},
  author = {Yu Zheng and Zhan-Peng Zhu and Qin Hou and Wang-Li Cheng and Xue-Hua Zhang and Zhuang-Li Kang},
  journal = {Foods (Basel, Switzerland)},
  year = {2026},
  month = oct,
  url = {https://europepmc.org/article/PMC/PMC13665567},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Changes in the Molecular Forces and Rheological Properties of Pork Myosin with Sodium Bicarbonate
AU  - Yu Zheng
AU  - Zhan-Peng Zhu
AU  - Qin Hou
AU  - Wang-Li Cheng
AU  - Xue-Hua Zhang
AU  - Zhuang-Li Kang
PY  - 2026
DA  - 2026/10/01
JO  - Foods (Basel, Switzerland)
UR  - https://europepmc.org/article/PMC/PMC13665567
SN  - 2304-8158
ER  -