Diacylglycerol emulsion with different droplet size improves the gelation properties of Nemipterus virgatus myofibrillar protein-Reference-Cited by-同舟云学术

Diacylglycerol emulsion with different droplet size improves the gelation properties of Nemipterus virgatus myofibrillar protein

Published:2024-02 Issue: Volume:434 Page:137322
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lv Yanan,Zhao Honglei,Xu Yongxia,Yi Shumin,Li Xuepeng,Li Jianrong

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. The effect of fat on properties and filling characteristics of myofibrillar protein emulsion microgels;Chen;Food Bioscience,2022

2. Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel;Cen;Food Chemistry,2022

3. Lipase-catalyzed synthesis of 1, 3-diacylglycerols containing stearidonic, γ-linolenic and α-linolenic acids in a solvent-free system;Cifuentes-Collari;Lebensmittel-Wissenschaft und-Technologie-Food Science and Technology,2022

4. Preparation and characterization of diacylglycerol via ultrasound-assisted enzyme-catalyzed transesterification of lard with glycerol monolaurate;Diao;Ultrasonics Sonochemistry,2023

5. Effects of emulsified lard and TGase on gel properties of threadfin bream (Nemipterus virgatus) surimi;Fang;Lebensmittel-Wissenschaft und-Technologie-Food Science and Technology,2021

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1. Effect of heat treatment on the stability of ultrasound-assisted cross-linked myofibrillar protein-stabilized emulsion filler phases via rheology and tribology;Food Hydrocolloids;2025-01

2. Comparison of the effect of vegetable oil and oleogels with different unsaturation on gel properties of Nemipterus virgatus surimi;Food Chemistry;2025-01

3. Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor;Trends in Food Science & Technology;2024-10

4. Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels;Food Chemistry;2024-10

5. Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate;Food Hydrocolloids;2024-09