Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel-Reference-Cited by-同舟云学术

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Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel

Published:2024-03 Issue: Volume:196 Page:115865
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Yudong,Zhuang Yang,Zhang Jingyan,Chen Yu,Yang Hong

Funder

National Key Research and Development Program of China Stem Cell and Translational Research

National Key Research and Development Program of China

Publisher

Elsevier BV

Reference55 articles.

1. Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts;Buamard;Food Hydrocolloids,2015

2. Effects of NaCl and MTGase on printability and gelling properties of extrusion-based 3D printed white croaker (Argyrosomus argentatus) surimi;Cao;LWT - Food Science and Technology,2022

3. Comparison of conventional washing processing and pH shift processing on gelation characteristics of bighead carp (Aristichthys nobilis) muscle proteins;Chang;Journal of Aquatic Food Product Technology,2017

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. Changes in gel characteristics of egg white under strong alkali treatment;Chen;Food Hydrocolloids,2015

Cited by 1 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. Fabrication of food polysaccharide, protein, and polysaccharide-protein composite gels via calcium ion inducement: Gelation mechanisms, conditional factors, and applications;International Journal of Biological Macromolecules;2024-11

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