L‐histidine‐assisted ultrasound improved microstructure and gelation properties of reduced‐salt surimi ( <i>Hypophthalmichthys molitrix</i> ) gel-Reference-Cited by-同舟云学术

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L‐histidine‐assisted ultrasound improved microstructure and gelation properties of reduced‐salt surimi ( Hypophthalmichthys molitrix ) gel

Published:2022-11-30 Issue:2 Volume:58 Page:610-622
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Wu Wenmin¹²,Jiang Qixing¹²^ORCID,Gao Pei¹²^ORCID,Yu Dawei¹²,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 Jiangsu 214122 China

2. Synergetic Innovation Center of Food Safety and Quality Control Jiangnan University Wuxi Jiangsu 214122 China

Funder

Jiangsu Agriculture Research System

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16207

Reference60 articles.

1. Aggregation behaviors of sonicated tapioca starch with various strengths of Hofmeister salts under pre- and post-ultrasonic treatment

2. Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment

3. Dynamic rheological and structural characterization of fish gelatin – Gum arabic coacervate gels cross-linked by tannic acid

4. Effect of hydrocolloid on rheology and microstructure of high-protein soy desserts

5. Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction

Cited by 3 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. Uncovering the chemical bonding basis for ultrasound treatment-induced improvement in the molecular flexibility of myofibrillar proteins from low-salt meat batters with added methylcellulose;LWT;2024-07

2. Towards more sustainable surimi gels: Deciphering the hybrid gelation of myofibrillar/plant proteins;Food Hydrocolloids;2024-01

3. L-histidine-assisted ultrasound improved physicochemical properties of myofibrillar proteins under reduced-salt condition - Investigation of underlying mechanisms;International Journal of Biological Macromolecules;2023-12

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