Achieving dual functions of texture modification and water retention of shrimp surimi products with the combination of epigallocatechin-3-gallate and γ-cyclodextrin-Reference-Cited by-同舟云学术

Achieving dual functions of texture modification and water retention of shrimp surimi products with the combination of epigallocatechin-3-gallate and γ-cyclodextrin

Published:2023-08 Issue: Volume:418 Page:136034
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Zonghan,Li Deyang,Liu Xiaoyang,Zhang Min,Chu Pengfei,Zhu Beiwei,Liu Donghong,Zhou Dayong

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Green tea catechins during food processing and storage: A review on stability and detection;Ananingsih;Food Research International,2013

2. Impact of Phytophenols on Myofibrillar Proteins: Revisit the Interaction Scenarios Inspired for Meat Products Innovation;Chen;Food Reviews International,2022

3. Effects of different recovered sarcoplasmic proteins on the gel performance, water distribution and network structure of silver carp surimi;Ding;Food Hydrocolloids,2022

4. Spectral characterization and comparison of humic acids isolated from some European lignites;Doskočil;Fuel,2018

5. Physicochemical characterization and in vitro dissolution behavior of nicardipine-cyclodextrins inclusion compounds;Fernandes;European Journal of Pharmaceutical Sciences,2002

Cited by 5 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. Effects of freezing methods on physicochemical properties, protein/fat oxidation and odor characteristics of surimi gels with different cross-linking degrees;Food Chemistry;2024-01

2. Dual regulations on texture and water mobility of shrimp surimi gel with sustained-release epigallocatechin-3-gallate in γ-cyclodextrin metal organic frameworks: Insights into functionality and mechanisms;Food Research International;2023-12

3. 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;Food Chemistry: X;2023-12

4. Dihydromyricetin as a potential enhancer for surimi gels with anti-modori activity: A molecular docking and experimental validation;Food Hydrocolloids;2023-12

5. Encapsulation Alleviates the Auto-browning of Epigallocatechin-3-gallate in Aqueous Solutions through Regulating Molecular Self-Aggregation Behavior;Journal of Agricultural and Food Chemistry;2023-09-27