Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism-Reference-Cited by-同舟云学术

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Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism

Published:2020-08 Issue: Volume:105 Page:105779
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yan Bowen,Jiao Xidong,Zhu Huaping,Wang Qian,Huang Jianlian,Zhao Jianxin,Cao Hongwei,Zhou Wenguo,Zhang Wenhai,Ye Weijian,Zhang Hao,Fan Daming

Funder

National Natural Science Foundation of China

the National “Thirteenth Five-Year” Plan for Science & Technology

Ministry of Agriculture and Rural Affairs

the National First-class Discipline Program of Food Science and Technology

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference53 articles.

1. Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman Amide I band;Alix;Journal of Molecular Structure,1988

2. Protein-lipid interactions in food systems: A review;Alzagtat;International Journal of Food Sciences & Nutrition,2002

3. Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi;Balange;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2009

4. Dielectric properties of chicken and fish muscle treated with microbial transglutaminase;Basaran;Food Chemistry,2010

5. Effects of microwave combined with conduction heating on surimi quality and morphology;Cao;Journal of Food Engineering,2018

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