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