Interaction between liposome and myofibrillar protein in surimi: Effect on gel structure and digestive characteristics-Reference-Cited by-同舟云学术

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Interaction between liposome and myofibrillar protein in surimi: Effect on gel structure and digestive characteristics

Published:2023-12 Issue: Volume:253 Page:126731
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Yi Xiangzhou,Pei Zhisheng,Xia Guanghua,Liu Zhongyuan,Shi Haohao,Shen Xuanri

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference54 articles.

1. Gel performance of surimi induced by various thermal technologies: a review;Xiong;Crit. Rev. Food Sci. Nutr.,2022

2. Chicken surimi fortified by omega-3 fatty acid addition: manufacturing and quality properties;Wang;J. Sci. Food Agric.,2016

3. Essential and toxic elements in seafood available in Poland from different geographical regions;Kwoczek;J. Agric. Food Chem.,2006

4. Effect of alpha-tocopherol on the physicochemical properties of sturgeon surimi during frozen storage;Tang;Molecules,2019

5. Influence of oscillating uniform magnetic field and iron supplementation on quality of freeze-thawed surimi;Wang;RSC Adv.,2019

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1. Carboxymethyl chitosan-assisted formation of stable soy protein isolate emulsions and their impact on the properties of squid (Dosidicus gigas) surimi gel;Food Hydrocolloids;2025-01

2. Development and characterization of defatted coconut flour based oleogels: A fat substitute for application in oil-fortified surimi;Food Chemistry: X;2024-10

3. Interaction mechanism and binding mode between different polyphenols and gellan gum;Food Hydrocolloids;2024-08

4. The role of fat content in coconut milk: Stability and digestive properties;Food Chemistry;2024-07

5. Myofibrillar protein oxidation associated with surimi processing and emerging control techniques: A review;Trends in Food Science & Technology;2024-07

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