A systemic study on the effect of egg white protein and isomalto‐oligosaccharide mixture on the functional and gelation properties of <i>Culter alburnus</i> myofibrillar protein during long‐term frozen storage-Reference-Cited by-同舟云学术

A systemic study on the effect of egg white protein and isomalto‐oligosaccharide mixture on the functional and gelation properties of Culter alburnus myofibrillar protein during long‐term frozen storage

Published:2022-11-03 Issue:12 Volume:57 Page:7816-7828
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Zhang Zhongli¹,Xiong Zhouyi²³,Xiong Hanguo¹³^ORCID,Walayat Noman¹^ORCID,Nawaz Asad¹,Khalifa Ibrahim¹⁴,Aadil Rana Muhammad⁵^ORCID,Li Sha¹,Lorenzo Rodriguez Jose M.⁶⁷^ORCID

Affiliation:

1. College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China

2. Fisheries Research Institute Wuhan Academy of Agricultural Sciences Wuhan 430207 China

3. Hubei Juzhou Technology Co., Ltd Wuhan 430073 China

4. Food Technology Department, Faculty of Agriculture Benha University 13736 Moshtohor Egypt

5. National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan

6. Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4 Parque Tecnológico de Galicia San Cibrao das Viñas 32900 Ourense Spain

7. Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense Universidade de Vigo 32004 Ourense Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16111

Reference37 articles.

1. Impact of microbial transglutaminase on gelling properties of Indian mackerel fish protein isolates

2. The Effectiveness of Cryoprotectants in Inhibiting Multiple Freeze-Thaw-Induced Functional and Rheological Changes in the Myofibrillar Proteins of Common Carp (Cyprinus carpio) Surimi

3. Interactions between Chicken Salt-soluble Meat Proteins and Makgeolli Lees Fiber in Heat-induced Gels

4. Effectiveness of ice structuring protein on the myofibrillar protein from mirror carp (Cyprinus carpio L.) during cryopreservation: Reduction of aggregation and improvement of emulsifying properties

5. THE COLORIMETRIC DETERMINATION OF PHOSPHORUS

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