A food for elders with dysphagia: Effect of sodium alginate with different viscosities on the gel properties of antarctic krill composite shrimp surimi-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

A food for elders with dysphagia: Effect of sodium alginate with different viscosities on the gel properties of antarctic krill composite shrimp surimi

Published:2025-01 Issue: Volume:158 Page:110462
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Tan Yuting,Sun Peizi,Zhang Xinyu,Zhang Huihui,Man Hao,Li Dongmei^ORCID

Publisher

Elsevier BV

Reference72 articles.

1. Effects and mechanisms of different κ-carrageenan incorporation forms and ionic strength on the physicochemical and gelling properties of myofibrillar protein;Cao;International Journal of Biological Macromolecules,2024

2. Ca2+-induced conformational changes of myosin from silver carp (Hypophthalmichthys molitrix) in gelation;Cao;Food Biophysics,2015

3. Investigation of 3D-printable chickpea-mealworm protein mixtures and their bolus rheology: A soft-textured and safe-swallowing food for the elderly;Chao;Food Bioscience,2023

4. The 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. Insight into the effect of ice addition on the gel properties of Nemipterus virgatus surimi gel combined with water migration;Chen;Foods,2021

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3