Study on the mechanism of soy protein isolate to improve quality of reduced-salt Hypophthalmichthys molitrix surimi gel: Focus on gel quality, protein structure, and in vitro digestibility-Reference-Cited by-同舟云学术

Study on the mechanism of soy protein isolate to improve quality of reduced-salt Hypophthalmichthys molitrix surimi gel: Focus on gel quality, protein structure, and in vitro digestibility

Published:2023-12 Issue: Volume:20 Page:100878
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Zhang Xuehua,Pan Hao,Jiang Xin,Shi Wenzheng^ORCID

Funder

Ministry of Science and Technology of the People's Republic of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference47 articles.

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3. Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin;Candogan;Meat Science,2003

4. Effect of soy protein substitution for sodium caseinate on the transglutaminate-induced cold and thermal gelation of myofibrillar protein;Chin;Food Research International,2009

5. In vitro pepsin digestion of silver carp (Hypophthalmichthys molitrix) surimi gels after cross-linking by Microbial Transglutaminase (MTGase);Fang;Food Hydrocolloids,2019

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