Modification of myofibrillar protein structural characteristics: Effect of ultrasound-assisted first-stage thermal treatment on unwashed Silver Carp surimi gel-Reference-Cited by-同舟云学术

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Modification of myofibrillar protein structural characteristics: Effect of ultrasound-assisted first-stage thermal treatment on unwashed Silver Carp surimi gel

Published:2024-07 Issue: Volume:107 Page:106911
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Xie Yisha^ORCID,Zhao Kangyu,Yang Feng,Shu Wenjing,Ma Junkun,Huang Yizhen,Cao Xi,Liu Qingqing,Yuan Yongjun

Publisher

Elsevier BV

Reference47 articles.

1. Effect of chicken breast on the physicochemical properties of unwashed sturgeon surimi gels;Wang;LWT-Food Sci. Technol.,2019

2. Three-Dimensional Printing Properties of Polysaccharide Hydrocolloids-Unrinsed Sturgeon Surimi Complex Hydrogels;Liu;Foods,2022

3. Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi;Zhang;Ultrason. Sonochem.,2022

4. Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism;Wang;Ultrason. Sonochem.,2023

5. Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel;Zhang;Ultrason. Sonochem.,2017

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. The Effect of Ultrasound Treatment on the Structural and Functional Properties of Tenebrio molitor Myofibrillar Protein;Foods;2024-09-05

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