Comprehensive analysis of ozone water rinsing on the water-holding capacity of grass carp surimi gel-Reference-Cited by-同舟云学术

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Comprehensive analysis of ozone water rinsing on the water-holding capacity of grass carp surimi gel

Published:2021-10 Issue: Volume:150 Page:111919
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Cikun,Li Wenxie,Lin Boyan,Yi Shumin,Ye Beibei,Mi Hongbo,Li Jianrong,Wang Jinxiang,Li Xuepeng

Funder

China Scholarship Council

Liaoning Revitalization Talents Program

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference66 articles.

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

2. H/D and D/H exchange rates in α-cyclodextrin and α-cyclodextrin inclusion compounds Raman spectroscopic study;Amado;Journal of the Chemical Society Faraday Transactions,1997

3. Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes;Balange;Food Hydrocolloids,2009

4. Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand;Benjakul;Food Hydrocolloids,2005

5. Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan;Chen;Food Hydrocolloids,2014

Cited by 37 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. Structural Characterization and Application of Crosslinked Soybean Protein Isolate-Based Oleogel Containing κ-Carrageenan: A Promising Approach for Surimi Product Development;2024-09-02

2. Effect of ozone oxidation on gastrointestinal digestion and absorption characteristics of silver carp (Hypophthalmichthys molitrix) surimi gels in vitro;Food Research International;2024-09

3. Myofibrillar protein oxidation associated with surimi processing and emerging control techniques: A review;Trends in Food Science & Technology;2024-07

4. Various factors affecting the gel properties of surimi: A review;Journal of Texture Studies;2024-06

5. Konjac glucomannan-assisted fabrication of stable emulsion-based oleogels constructed with pea protein isolate and its application in surimi gels;Food Chemistry;2024-06

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