Gelation properties and protein conformation of grass carp fish ball as influenced by egg white protein-Reference-Cited by-同舟云学术

Gelation properties and protein conformation of grass carp fish ball as influenced by egg white protein

Published:2022-03-12 Issue:2 Volume:53 Page:277-286
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Yu Xiliang¹²,Wang Yue¹²,Xie Yisha¹²,Wei Shibiao¹²,Ding Haochen³,Yu Chenxu⁴,Dong Xiuping¹²^ORCID

Affiliation:

1. Academy of Food Interdisciplinary Science School of Food Science and Technology, Dalian Polytechnic University Dalian Liaoning China

2. National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing Dalian Liaoning China

3. Liaoning Anjoyfood Co., Ltd. Anshan Liaoning China

4. Department of Agricultural and Biosystems Engineering Iowa State University Ames Iowa USA

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12668

Reference39 articles.

1. Effect of tannic and gallic acid on glycation of egg white protein and formation N-(Carboxyl methyl) lysine

2. Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds

3. Gel Strength Development During Heating of Surimi in Combination with Egg White or Whey Protein Concentrate

4. Off-Flavor Precursors in Soy Protein Isolate and Novel Strategies for their Removal

5. Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi

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