Structural and biochemical properties of silver carp surimi as affected by comminution method-Reference-Cited by-同舟云学术

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Structural and biochemical properties of silver carp surimi as affected by comminution method

Published:2019-07 Issue: Volume:287 Page:85-92
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yin Tao,He Yating,Liu Lulu,Shi Liu,Xiong Shanbai,You Juan,Hu Yang,Huang Qilin

Funder

National Key R&D Program of China

National Innovation and Entrepreneurship Training Program for College Students

Oregon State University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix);An;Food Chemistry,2018

2. Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capillary rheometry;Beck;Journal of Food Engineering,2017

3. Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water;Chen;Innovative Food Science and Emerging Technologies,2016

4. Amino acids, peptides, and proteins;Damodaran,2009

5. Influence of the mixing process on surimi seafood paste properties and structure;Ducept;Journal of Food Engineering,2012

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2. Annual variation in thermal and structural properties of yesso scallops (Mizuhopecten yessoensis) adductor muscle;Frontiers in Sustainable Food Systems;2024-07-24

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4. Modifying duck myofibrillar proteins using sodium bicarbonate under cold plasma treatment: Impact on the conformation, emulsification, and rheological properties;Food Hydrocolloids;2024-05

5. Radio frequency heating induced 3D printed white croaker (Argyrosomus argentatus) surimi gelation: Effectiveness and gel quality evaluation;Innovative Food Science & Emerging Technologies;2024-05

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