Myofibrillar protein conformation enhance gel properties of mixed surimi gels with Nemipterus virgatus and Hypophthalmichthys molitrix-Reference-Cited by-同舟云学术

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Myofibrillar protein conformation enhance gel properties of mixed surimi gels with Nemipterus virgatus and Hypophthalmichthys molitrix

Published:2020-09 Issue: Volume:106 Page:105924
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yi Shumin,Li Qiang,Qiao Cuiping,Zhang Chang,Wang Wei,Xu Yongxia,Mi Hongbo,Li Xuepeng,Li Jianrong

Funder

National Key R&D Program of China

National Natural Science Foundation of China

Natural Science Foundation of Liaoning Province

Liaoning Revitalization Talents Program

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

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2. Porcine plasma protein as proteinase inhibitor in bigeye snapper (Priacanthus tayenus) muscle and surimi;Benjakul;Journal of the Science of Food and Agriculture,2001

3. Different additives to enhance the gelation of surimi gel with reduced sodium content;Cando;Food Chemistry,2016

4. Physicochemical properties, gel-forming ability and myoglobin content of sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) surimi produced by conventional method and alkaline solubilisation process;Chaijan;European Food Research and Technology,2006

5. Effects of tea polysaccharide conjugates and metal ions on precipitate formation by epigallocatechin gallate and caffeine, the key components of green tea infusion;Chen;Journal of Agricultural and Food Chemistry,2019

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