Improvement of gelation properties of Penaeus vannamei surimi by magnetic field-assisted freezing in combination with curdlan-Reference-Cited by-同舟云学术

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Improvement of gelation properties of Penaeus vannamei surimi by magnetic field-assisted freezing in combination with curdlan

Published:2024-02 Issue: Volume:257 Page:128323
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Lu Minxin,Zhang Chang,Chen Boyu,Ai Chao,Chen Lei,Teng Hui

Funder

Guangdong Ocean University

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference52 articles.

1. Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi;Zhang;Ultrason. Sonochem.,2022

2. Comparison of the cryoprotective effects of trehalose, alginate, and its oligosaccharides on peeled shrimp (Litopenaeus vannamei) during frozen storage;Ma;J. Food Sci.,2015

3. Effect of hydroxypropyl distarch phosphate on the physicochemical characteristics and structure of shrimp myofibrillar protein;Mi;Food Hydrocoll.,2022

4. Influence of L-arginine addition on the gel properties of reduced-salt white leg shrimp (Litopenaeus vannamei) surimi gel treated with microbial transglutaminase;Jiang;LWT Food Sci. Technol.,2023

5. Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties;Xie;Innovative Food Sci. Emerg. Technol.,2021

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1. Ovalbumin/sodium alginate Pickering emulsion: Structural characteristics and its contribution to enhancing the gel properties of Hairtail (Trichiurus haumela) surimi;Food Chemistry;2024-12

2. Preparation and drug release performance of different gelation type polysaccharide/β-lactoglobulin fiber composite gels;International Journal of Biological Macromolecules;2024-06

3. Effects of Frying, Freezing, Boiling, and Thawing Processes on Proximate, PH and Energy Values of Fresh (Oncorhynchus mykiss);Natural Product Communications;2024-05

4. Effect of κ‐carrageenan on the physicochemical and structural characteristics of ready‐to‐eat Antarctic Krill surimi gel;International Journal of Food Science & Technology;2024-04-25

5. The Protection of Quinoa Protein on the Quality of Pork Patties during Freeze–Thaw Cycles: Physicochemical Properties, Sensory Quality and Protein Oxidative;Foods;2024-02-08

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