Importance of thickness in electromagnetic properties and gel characteristics of surimi during microwave heating-Reference-Cited by-同舟云学术

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Importance of thickness in electromagnetic properties and gel characteristics of surimi during microwave heating

Published:2019-05 Issue: Volume:248 Page:80-88
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Cao Hongwei,Fan Daming^ORCID,Jiao Xidong,Huang Jianlian,Zhao Jianxin,Yan Bowen,Zhou Wenguo,Zhang Wenhai,Ye Weijian,Zhang Hao

Funder

National Natural Science Foundation of China

National “Thirteenth Five-Year” Plan for Science & Technology

Open Project Program of Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs

National First-class Discipline Program of Food Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Dielectric properties of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar at radio frequency (RF) and microwave (MW) pasteurization frequencies;Al-Holy;J. Food Eng.,2005

2. Effects of sulfated polysaccharides from green alga Ulva intestinalis on physicochemical properties and microstructure of silver carp surimi;Alipour;Food Hydrocolloids,2018

3. Characterization of surimi slurries and their films derived from myofibrillar proteins with different extraction methods;Athaillah;Food Biosci.,2016

4. Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds;Balange;Food Chem.,2009

5. Dielectric properties of chicken and fish muscle treated with microbial transglutaminase;Basaran;Food Chem.,2010

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1. Feasibility of continuous switching 3D printing on surimi;Journal of Food Engineering;2025-01

2. Multi-physical field analysis based on a multi-material mode stirrer and interlayer for microwave processing fluid;International Journal of Heat and Mass Transfer;2024-12

3. Microwave-induced heterogeneity in protein conformation and water mobility interferes with the distribution pattern and migration pathway of sodium ion in myofibrillar protein gel;Food Chemistry;2024-12

4. Dielectric properties of dry fruits in powder form at microwave frequencies;International Journal of Modern Physics B;2024-09-05

5. 3-D geometric design of microwaveable food products for optimal heating uniformity based on machine learning-supervised multiphysics models;Food and Bioproducts Processing;2024-09

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