Gel properties of blue round scad ( <scp> <i>Decapterus maruadsi</i> </scp> ) mince as influenced by the addition of egg white powder-Reference-Cited by-同舟云学术

Gel properties of blue round scad ( Decapterus maruadsi ) mince as influenced by the addition of egg white powder

Published:2022-06-08 Issue:4 Volume:53 Page:563-576
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Wu Qi¹²,Wang Wei¹²,Li Xue‐peng¹²,Yi Shu‐min¹²^ORCID,Mi Hong‐bo¹²^ORCID,Xu Yong‐xia¹²,Li Jian‐rong¹²

Affiliation:

1. College of Food Science and Technology Bohai University Jinzhou China

2. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou China

Funder

National Natural Science Foundation of China

Liaoning Revitalization Talents Program

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12696

Reference46 articles.

1. Comparative study of histological and histo-chemical image processing in muscle fiber sections of broiler chicken

2. Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman Amide I band

3. Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time

4. Suwari and Kamaboko Sardine Gels: Effect of Heat Treatment on Solubility of Networks

Cited by 4 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. Formation mechanism of giant squid myofibrillar protein aggregates induced by egg white protein during heat treatment;Food Hydrocolloids;2025-01

2. Gel Properties and Protein Structures of Minced Pork Prepared with κ-Carrageenan and Non-Meat Proteins;Gels;2024-04-30

3. Minced Beef Meat Paste Characteristics: Gel Properties, Water Distribution, and Microstructures Regulated by Medium Molecular Mass of γ-Poly-Glutamic Acid;Foods;2024-02-06

4. The effect of pH and heating on the aggregation behavior and gel properties of beef myosin;LWT;2024-01