Effects of Daylily Extract Microcapsule on the Quality and Gel Properties of Steamed Fish Cake-a Surimi-based Product-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of Daylily Extract Microcapsule on the Quality and Gel Properties of Steamed Fish Cake-a Surimi-based Product

Published:2024-09 Issue: Volume: Page:100837
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Wang Hongxun,Li Jie^ORCID,Liu Tingting,Han Yahong,Hou Wenfu^ORCID,Yi Yang

Publisher

Elsevier BV

Reference40 articles.

1. Lipid oxidation in meat: Mechanisms and protective factors - a review;Amaral;Food Science and Technology,2018

2. Porcine plasma proteins as gel enhancer in bigeye snapper (Priacanthus tayenus) surimi;Benjakul;Journal of Food Biochemistry,2001

3. Improvement of Gel Quality of Sardine Surimi with Low Setting Phenomenon by Ethanolic Coconut Husk Extract;Buamard;Journal of Texture Studies,2017

4. Pilot-scale formation of whey protein aggregates determines the stability of heat-treated whey protein solutions of pH and protein concentration;Buggy;Journal of Dairy Science,2018

5. Intervention of transglutaminase in surimi gel under microwave irradiation;Cao;Food Chemistry,2018

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