Effects of lysine and arginine on the properties of low‐salt mince gel from striped catfish (Pangasianodon hypophthalmus)-Reference-Cited by-同舟云学术

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Effects of lysine and arginine on the properties of low‐salt mince gel from striped catfish (Pangasianodon hypophthalmus)

Published:2020-08-14 Issue:9 Volume:85 Page:2681-2687
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Buamard Natchaphol¹,Javith Mohammad Akram²^ORCID,Balange Amjad Khansaheb²^ORCID,Krishna Gopal²,Benjakul Soottawat¹^ORCID

Affiliation:

1. Department of Food Technology, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand

2. Department of Post‐Harvest Technology, FRHPHM Division ICAR‐Central Institute of Fisheries Education Mumbai Maharashtra 400061 India

Funder

Prince of Songkla University

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15368

Reference46 articles.

1. Arginine side chain interactions and the role of arginine as a gating charge carrier in voltage sensitive ion channels

2. Lysine, Arginine, and Related Amino Acids: An Introduction to the 6th Amino Acid Assessment Workshop

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

4. Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand

5. PORCINE PLASMA PROTEINS AS GEL ENHANCER IN BIGEYE SNAPPER (PRIACANTHUS TAYENUS) SURIMI

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1. Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp);Food Chemistry;2024-07

2. Effect of different concentrations of lysine on the transglutaminase-induced mixed surimi gel properties;Food Science of Animal Products;2024-06

3. Impact of L-arginine on the quality of heat-treated Antarctic krill: Influence of pH and the guanidinium group;Food Research International;2023-12

4. Use of basic amino acids to improve gel properties of PSE‐like chicken meat proteins isolated via ultrasound‐assisted alkaline extraction;Journal of Food Science;2023-11-13

5. Investigation of the enhancement mechanism of ethanol addition on the gel performance of heat-induced surimi;Journal of Food Engineering;2023-10

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