Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating-Reference-Cited by-同舟云学术

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Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating

Published:2023-01 Issue: Volume:134 Page:108018
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Xuejiao,Yi Yongxin,Guo Chaofan^ORCID,Wang Xingwei,Yu Jingyang,Xia Shuqin^ORCID

Funder

National Key Research and Development Program of China Stem Cell and Translational Research

Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

1. Power ultrasound in meat processing;Alarcon-Rojo;Meat Science,2015

2. Jamón curado: Aspectos técnicos;Arnau i Arboix,1990

3. Suwari gel properties as affected by transglutaminase activator and inhibitors;Benjakul;Food Chemistry,2004

4. The application of pulsed electric field as a sodium reducing strategy for meat products;Bhat;Food Chemistry,2020

5. Preparation and characterization of double emulsions for saltiness enhancement by inhomogeneous spatial distribution of sodium chloride;Buyukkestelli;LWT--Food Science and Technology,2019

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2. Application of lysine as a potential alternative to sodium salt in frankfurters: With emphasis on quality profile promotion and saltiness compensation;Meat Science;2024-11

3. κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation;Food Chemistry;2024-10

4. Kinetic Approach of Saltiness Perception;Journal of Advanced Chemical Sciences;2024-09-06

5. Microwave Heating Characteristics on Lipid Quality in Sterilized Rainbow Trout (Oncorhynchus mykiss) Using Designed Heating Processing;Foods;2024-08-28

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