Effects of salt‐induced changes in protein network structure on the properties of surimi gels: computer simulation and digestion study-Reference-Cited by-同舟云学术

Effects of salt‐induced changes in protein network structure on the properties of surimi gels: computer simulation and digestion study

Published:2021-05-11 Issue:8 Volume:56 Page:3914-3923
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Liu Yujia¹^ORCID,Yu Jiamei¹,Zhu Jie¹,Peng Weiyu¹,Chen Yuquan¹,Luo Xinyi¹,Chen Canhao¹,Li Lin¹

Affiliation:

1. Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Guangdong Province

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15008

Reference30 articles.

1. Effects of sulfated polysaccharides from green alga Ulva intestinalis on physicochemical properties and microstructure of silver carp surimi

2. Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods

3. Partial replacement of sodium in meat and fish products by using magnesium salts. A review

4. Suwari gel properties as affected by transglutaminase activator and inhibitors

5. Effects of the Acid- and Alkali-Aided Processes on Bighead Carp (Aristichthys nobilis) Muscle Proteins

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