Comparative analysis of soluble and insoluble dietary fiber on improving the gelation performance and fishy odors of silver carp surimi-Reference-Cited by-同舟云学术

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Comparative analysis of soluble and insoluble dietary fiber on improving the gelation performance and fishy odors of silver carp surimi

Published:2024-03 Issue: Volume:262 Page:129938
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Nie Jinggui,Xue Chao,Xiong Shanbai,Yin Tao,Huang Qilin

Funder

National Key Research and Development Program of China Stem Cell and Translational Research

National Key Research and Development Program of China

Publisher

Elsevier BV

Reference42 articles.

1. Controlled release of fishy odors in soluble dietary fiber/surimi mixture by kinetic analysis of real and simulated systems;Nie;J. Food Eng.,2023

2. Effect of 6-gingerol on physicochemical properties of grass carp (Ctenopharyngodon idellus) surimi fortified with perilla oil during refrigerated storage;Mi;J. Sci. Food Agric.,2017

3. Effects of sulfated polysaccharides from green alga Ulva intestinalis on physicochemical properties and microstructure of silver carp surimi;Alipour;Food Hydrocoll.,2018

4. Effect of oat β-glucan on gel properties and protein conformation of silver carp surimi;He;J. Sci. Food Agric.,2023

5. Impacts of agar gum and fucoidan on gel properties of surimi products without phosphate;Zheng;Food Sci. Nutr.,2022

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A review of inhibition mechanisms of surimi protein hydrolysis by different exogenous additives and their application in improving surimi gel quality;Food Chemistry;2024-10

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