Employment of κ‐carrageenan and high pressure processing for quality improvement of reduced NaCl surimi gels-Reference-Cited by-同舟云学术

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Employment of κ‐carrageenan and high pressure processing for quality improvement of reduced NaCl surimi gels

Published:2019-06-18 Issue:9 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Ye Tao¹²^ORCID,Dai Huiming³,Lin Lin³⁴⁵,Lu Jianfeng³⁴⁵^ORCID

Affiliation:

1. College of Bioengineering Huainan Normal University Huainan China

2. Key Laboratory of Bioresource and Environmental Biotechnology of Anhui Higher Education Institutes Huainan China

3. School of Food and Biological Engineering Hefei University of Technology Hefei China

4. Key Laboratory for Agricultural Products Processing of Anhui Province Hefei University of Technology Hefei China

5. Engineering Research Center of Bio‐process Ministry of Education, Hefei University of Technology Hefei China

Funder

Agriculture Research System of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14074

Reference37 articles.

1. Effect of pectins on the gelling properties of surimi from silver carp

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

3. Effect of high pressure on reduced sodium chloride surimi gels

4. Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan

5. Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan

Cited by 19 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. Synergistic effects and interactions among components in the surimi/κ-carrageenan/soybean oil system;Food Hydrocolloids;2024-11

2. Masterly substitution of plant proteins can achieve acceptable sensory and nutritional attributes in meat-reduced surimi gel;LWT;2024-09

3. Development of fish snack (Keropok) with sodium reduction using alternative salts (KCl and CaCl2);Future Foods;2024-06

4. Enhancing the Quality of Low-Salt Silver Carp (Hypophthalmichthys molitrix) Surimi Gel Using Psyllium Husk Powder: An Orthogonal Experimental Approach;Gels;2024-04-04

5. Effects of different heat-induced setting methods on the structural stability and properties of 3D-printed surimi gels;LWT;2024-04

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