Quality and Flavor Development of Solid-State Fermented Surimi with Actinomucor Elegans: A Perspective on the Impacts of Carbon and Nitrogen Sources-Reference-Cited by-同舟云学术

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Quality and Flavor Development of Solid-State Fermented Surimi with Actinomucor Elegans: A Perspective on the Impacts of Carbon and Nitrogen Sources

Published:2023 Issue: Volume: Page:
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Author:

Ding Yicheng,He Wenjia,Dai Wangli,Xie Xiaoben,Pan Yibiao,Tang Xiaoling,Zheng Renchao,Zhou Xuxia

Publisher

Elsevier BV

Reference32 articles.

1. Carbon catabolite repression in filamentous fungi;M Adnan;International Journal of Molecular Sciences,2017

2. Influence of the starch content in the viscoelastic properties of surimi gels;L Campo;Journal of Food Engineering,2008

3. Carbon catabolite repression in filamentous fungi is regulated by phosphorylation of the transcription factor CreA;L J De Assis;MBio,2021

4. Effects of different recovered sarcoplasmic proteins on the gel performance, water distribution and network structure of silver carp surimi;J Ding;Food Hydrocolloids,2022

5. Effects of the soy protein to wheat gluten ratio on the physicochemical and structural properties of Alaska pollock surimi-based meat analogs by high moisture extrusion;Y Hou;Food Research International,2023

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