Enhancement of myofibrillar protein gelation by plant proteins for improved surimi gel characteristics: Mechanisms and performance-Reference-Cited by-同舟云学术

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Enhancement of myofibrillar protein gelation by plant proteins for improved surimi gel characteristics: Mechanisms and performance

Published:2024-04 Issue: Volume:198 Page:116045
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhao Yadong^ORCID,Wei Kun,Chen Junliang,Wei Ganping,Li Jiajia,Zheng Bin,Song Yan,Gao Pingping,Zhou Rusen

Publisher

Elsevier BV

Reference58 articles.

1. Gelatinization of corn grits by roll cooking, extrusion cooking and steaming;Anderson;Starch - Stärke,1970

2. Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates;Borderías;Food Hydrocolloids,2020

3. The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi;Campo-Deaño;Food Hydrocolloids,2009

4. Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi;Chen;Journal of the Science of Food and Agriculture,2020

5. The effectiveness of cryoprotectants in inhibiting multiple freeze-thaw-induced functional and rheological changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi;Chen;Food Biophysics,2013

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1. Investigation of heat-induced pork batter quality detection and change mechanisms using Raman spectroscopy coupled with deep learning algorithms;Food Chemistry;2024-12

2. A review of inhibition mechanisms of surimi protein hydrolysis by different exogenous additives and their application in improving surimi gel quality;Food Chemistry;2024-10

3. Plant oil body as an effective improver for surimi-based 3D printing;Additive Manufacturing;2024-09

4. Effect of Soy Protein Isolate on the Quality Characteristics of Silver Carp Surimi Gel during Cold Storage;Foods;2024-07-26

5. Insight into gelation quality of low‐grade surimi as affected by fava bean protein isolate;International Journal of Food Science & Technology;2024-07-16

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