In order to research the potential of replacing sodium chloride to sodium bicarbonate, the
physico-chemical and Raman spectroscopy of chicken batters with sodium chloride alone …

In the study, changes in salt-soluble protein (SSP) content, gel properties, rheological
characteristic, and microstructure attributes of pale, soft, and exudative (PSE) pork batters …

To investigate the effect of sodium bicarbonate instead of sodium chloride, the changes in
pH, turbidity, aggregation, and conformation of myofibrillar protein solution with various …

The objective of this study was to explore the combined effect of ultrasound (20 kHz
ultrasound probe (12 mm diameter), an output power of 350 W for 5 min (on-time and off …

To study the potential use of sodium bicarbonate in low-salt pork batters, the gel properties,
rheology and water holding capacity of pork batters with various amounts of sodium chloride …

To investigate the effects of sodium bicarbonate on aggregation and emulsion properties of
pale, soft and exudative (PSE) meat myofibrillar proteins, the changes in pH, turbidity …

So as to investigate the effect of using sodium bicarbonate (SB) to replace sodium
tripolyphosphate (ST) in the chicken meat batters with ST or SB (0.30% and 0.50%), the …

To study the use of partial or total potassium bicarbonate (PBC) to replace sodium
tripolyphosphate (STPP) on reduced-phosphate silver carp batters, all the batters were …

Ultrasonication has been introduced as a promising technique to modify the properties of
meat and meat products. This study was carried out to investigate the structural and …

To study the effects of an ultrasound (0, 30, and 60 min) and sodium bicarbonate (0% and
0.2%) combination on the reduced-salt pork myofibrillar protein, the changes in pH, turbidity …