Effects of innovative gelation and modified tapioca starches on the physicochemical properties of surimi gel during frozen storage-Reference-Cited by-同舟云学术

Effects of innovative gelation and modified tapioca starches on the physicochemical properties of surimi gel during frozen storage

Published:2022-08-05 Issue:10 Volume:57 Page:6591-6601
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Mao Min¹²,Jia Ru¹²^ORCID,Gao Yuanpei³,Yang Wenge¹²,Tong Jingjing¹²,Xia Geran¹²

Affiliation:

1. College of Food and Pharmaceutical Sciences Ningbo University Ningbo Zhejiang China

2. Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province Ningbo University Ningbo Zhejiang China

3. Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Ningbo

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16002

Reference40 articles.

1. Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix)

2. The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle

3. Structural characterization of globulin from common buckwheat (Fagopyrum esculentum Moench) using circular dichroism and Raman spectroscopy

4. Change of the structure and the digestibility of myofibrillar proteins in Nanjing dry-cured duck during processing

5. Effect of soluble soybean polysaccharides on freeze-denaturation and structure of myofibrillar protein of bighead carp surimi with liquid nitrogen freezing

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