The impact of pressure-shift freezing on the three-dimensional network structure and properties of myofibrillar proteins in surimi gel derived from freshwater fish-Reference-Cited by-同舟云学术

The impact of pressure-shift freezing on the three-dimensional network structure and properties of myofibrillar proteins in surimi gel derived from freshwater fish

Published:2024-06 Issue: Volume:94 Page:103673
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Zhang Sinan,Meenu Maninder,Xiao Ting,Hu Lihui,Ren Junde,Ramaswamy Hosahalli S.,Yu Yong

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference40 articles.

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3. Insight into the effect of ice addition on the gel properties of nemipterus virgatus surimi gel combined with water migration;Chen;Foods,2021

4. Gel properties of myofibrillar protein as affected by gelatinization and retrogradation behaviors of modified starches with different crosslinking and acetylation degrees;Fan;Food Hydrocolloids,2019

5. Simultaneous effect of high intensity ultrasound power, time, and salt contents on gelling properties of silver carp surimi;Gao;Food Chemistry,2023

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1. Effect of tea polysaccharides on fluctuated frozen storage impaired total sulfhydryl level and structural attributes of silver carp surimi proteins;Food Hydrocolloids;2024-12

2. Effect of psyllium husk powder on the gelation behavior, microstructure, and intermolecular interactions in myofibrillar protein gels from Andrias davidianus;Food Chemistry;2024-11

3. The influence of pressure-shift freezing based on the supercooling and pressure parameters on the freshwater surimi gel characteristics;Food Research International;2024-11