Gel properties, physicochemical properties, and sensory attributes of white leg shrimp ( <i>Litopenaeus vannamei</i> ) surimi gel treated with sodium chloride (NaCl) substitutes-Reference-Cited by-同舟云学术

Gel properties, physicochemical properties, and sensory attributes of white leg shrimp ( Litopenaeus vannamei ) surimi gel treated with sodium chloride (NaCl) substitutes

Published:2022-11-02 Issue:1 Volume:58 Page:22-36
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Chen Nuo¹²,Jiang Qixing¹²^ORCID,Gao Pei¹²^ORCID,Yu Dawei¹²^ORCID,Yang Fang¹²^ORCID,Xu Yanshun¹²^ORCID,Xia Wenshui¹²^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University Wuxi 214122 China

2. Collaborative Innovation Center of Food Safety and Quality Control Wuxi Jiangsu Province 214122 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16157

Reference48 articles.

1. Investigation on characteristics of 3D printing using Nostoc sphaeroides biomass

2. How Hofmeister ion interactions affect protein stability

3. Combined effect of aminoacids and microbial transglutaminase on gelation of low salt surimi content under high pressure processing

4. Intervention on activity and structure of cathepsin L during surimi gel degradation under microwave irradiation

5. Ca2+-Induced Conformational Changes of Myosin from Silver Carp (Hypophthalmichthys molitrix) in Gelation

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