Effect of high pressure treatment on gel characteristics and gel formation mechanism of bighead carp (Aristichthys nobilis ) surimi gels-Reference-Cited by-同舟云学术

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Effect of high pressure treatment on gel characteristics and gel formation mechanism of bighead carp (Aristichthys nobilis ) surimi gels

Published:2016-12-21 Issue:5 Volume:41 Page:e13155
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Liang Yan¹,Guo Baoyan¹,Zhou Aimei¹,Xiao Suyao¹,Liu Xin¹

Affiliation:

1. Department of Food Science, College of Food Science; South China Agricultural University; Guangzhou Guangdong 510642 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13155/fullpdf

Reference35 articles.

1. Effects of high pressure on the myofibrillar proteins of cod and turkey muscle;Angsupanich;Journal of Agricultural Food and Chemistry,1999

2. High pressure treatment effects on cod (Gadus morhua) muscle;Angsupanich;Food Chemistry,1998

3. High pressure effects on gelation of surimi and turkey breast muscle enhanced by microbial transglutaminase;Ashie;Journal of Food Science,1999

4. Gel strengthening effect of wood extract on surimi produced from mackerel stored in ice;Balange;Journal of Food Science,2009

5. Effect of medium temperature setting on gelling characteristics of surimi from some tropical fish;Benjakul;Food Chemistry,2003

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2. Effect of high pressure processing on the structural and functional properties of the protein in corn gluten meal;CyTA - Journal of Food;2024-07-22

3. Improvement of Surimi Gel Quality Using Protein Cross-Linker, Hydrocolloids and Protease Inhibitor;Turkish Journal of Fisheries and Aquatic Sciences;2024-01-12

4. Application of Placket Burman Design Analysis for Optimization of the Physico-Chemical Properties of Multispecies Surimi;Journal of Aquatic Food Product Technology;2023-12-10

5. Effect of L-Lysine on Heat-Induced Aggregation Behavior of Antarctic Krill (Euphausia superba) Myofibrillar Protein;Food and Bioprocess Technology;2023-09-21

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