Effects of microwave combined with conduction heating on surimi quality and morphology-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of microwave combined with conduction heating on surimi quality and morphology

Published:2018-07 Issue: Volume:228 Page:1-11
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

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

Funder

"six talent peak" high-level talent project of Jiangsu Province

teaching and researching Joint innovation funds of Jiangsu Province

program of "Collaborative innovation center of food safety and quality control in Jiangsu Province"

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

1. Roles of endogenous enzymes in surimi gelation;An;Trends Food Sci. Technol.,1996

2. Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi;Balange;LWT - Food Sci. Technol.,2009

3. Porcine plasma proteins as gel enhancer in bigeye snapper (Priacanthus tayenus) surimi;Benjakul;J. Food Biochem.,2001

4. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage;Benjakul;Food Res. Int.,2003

5. Gelling behavior of defatted soybean flour dispersions due to microwave treatment: textural, oscillatory, microstructural and sensory properties;Bhattacharya;J. Food Eng.,2007

Cited by 112 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Mechanistic insights into combined effects of continuous microwave heating and tremella powder addition on physiochemical properties of Nemipterus virgatus surimi gel;Food Chemistry;2024-12

2. 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

3. Effect of psyllium husk powder on the gelation behavior, microstructure, and intermolecular interactions in myofibrillar protein gels from Andrias davidianus;Food Chemistry;2024-11

4. Enhancing gel strength and saltiness perception of low-salt surimi gels: Synergistic effects of lysine assisted with water bath-microwave heating;Food Bioscience;2024-10

5. Ultrasonic-microwave technique promotes the physicochemical structure of hydrogel and its release characterization of curcumin in vitro;Food Chemistry;2024-09

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3