Effects of oil-modified crosslinked/acetylated starches on silver carp surimi gel: Texture properties, water mobility, microstructure, and related mechanisms-Reference-Cited by-同舟云学术

Effects of oil-modified crosslinked/acetylated starches on silver carp surimi gel: Texture properties, water mobility, microstructure, and related mechanisms

Published:2022-08 Issue: Volume:158 Page:111521
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhao Xiaoyun,Wang Xiaofen,Zeng Lingjun,Huang Qilin,Zhang Jiaqi,Wen Xing,Xiong Shanbai,Yin Tao,Zhang Binjia

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Official methods of analysis;Aoac,1990

2. Quality characteristics of fortified silver carp surimi with soluble dietary fiber: Effect of apple pectin and konjac glucomannan;Buda;International Journal of Biological Macromolecules,2021

3. Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel;Chen;Carbohydrate Polymers,2020

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. Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating;Chen;Food Hydrocolloids,2018

Cited by 35 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. Unveiling the protein-lipid interaction mechanism: How the sturgeon lipids diminish the surimi gel properties;Food Chemistry;2025-01

2. Incorporation of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviour, and microstructure of low-salt myofibrillar protein gels: Perspective on phase transition.;Food Chemistry;2024-11

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. Structural Characterization and Application of Crosslinked Soybean Protein Isolate-Based Oleogel Containing κ-Carrageenan: A Promising Approach for Surimi Product Development;2024-09-02

5. Inhibitive effect of trehalose and sodium pyrophosphate on oxidation and structural changes of myofibrillar proteins in silver carp surimi during frozen storage;Food Research International;2024-07