Effect of different oil incorporation on gelling properties, flavor and advanced glycation end-products of silver carp surimi sausages-Reference-Cited by-同舟云学术

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Effect of different oil incorporation on gelling properties, flavor and advanced glycation end-products of silver carp surimi sausages

Published:2022-08-29 Issue:6 Volume:16 Page:5007-5022
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Shen Zhiwen^ORCID,Li Shichao,Wu Jinhong,Wang Faxiang,Li Xianghong,Yu Jian,Liu Yongle,Ma Xiayin

Funder

Natural Science Foundation of China

Natural Science Foundation of Jilin Province

Natural Science Foundation of Hunan Province

Hunan Major Project of Provincial Science & Technology Hall

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-022-01589-7.pdf

Reference60 articles.

1. F.A.O. Rome, The State of World Fisheries and Aquaculture 2020 (FAO, New York, 2020). https://doi.org/10.4060/ca9229en

2. Q. Huang, X. Jiao, B. Yan, N. Zhang, J. Huang, J. Zhao, H. Zhang, W. Chen, D. Fan, Food Chem. 387(1), 132847 (2022). https://doi.org/10.1016/j.foodchem.2022.132847

3. R. Jia, M. Eguchi, W. Ding, N. Nakazawa, K. Osako, E. Okazaki, T. Jpn. Soc. Aeronaut S. 35(3), 205–207 (2018). https://doi.org/10.11322/tjsrae.18-15FB_OA

4. X. Zhou, S. Jiang, D. Zhao, J. Zhang, S. Gu, Z. Pan, Y. Ding, LWT. 84, 562–571 (2017). https://doi.org/10.1016/j.lwt.2017.03.026

5. L. Zhang, Q. Li, J. Shi, B. Zhu, Y. Luo, Food Hydrocoll. 75, 116–124 (2018). https://doi.org/10.1016/j.foodhyd.2017.09.007

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4. Enhancing freeze-thaw stability and flavor in surimi products: Impact of virgin coconut oil and fish oil incorporation;Food Bioscience;2024-02

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