Regulatory mechanisms governing collagen peptides and their 3D printing application for frozen surimi-Reference-Cited by-同舟云学术

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Regulatory mechanisms governing collagen peptides and their 3D printing application for frozen surimi

Published:2022-05-19 Issue:6 Volume:87 Page:2692-2706
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Shi Yi¹^ORCID,Tu Lanlan¹,Yuan Chengzhi²,Wu Jinhong¹^ORCID,Li Xianghong²,Wang Shaoyun³,Chen Huiyun⁴,Chen Xu³^ORCID

Affiliation:

1. Department of Food Science and Engineering, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China

2. College of Chemical and Biological Engineering Changsha University of Science and Technology Changsha China

3. College of Biological Science and Technology Fuzhou University Fuzhou China

4. Institute of Agricultural Product Processing Research Ningbo Academy of Agricultural Science Zhejiang China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16183

Reference45 articles.

1. Seasonal effects on proximal composition of male and female giant squid (Dosidicus gigas) and its rheological properties of surimi

2. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage

3. Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum

Cited by 7 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. Regulating ice formation for enhancing frozen food quality: Materials, mechanisms and challenges;Trends in Food Science & Technology;2023-09

2. Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies;Trends in Food Science & Technology;2023-08

3. 3D printing technology for prepared dishes: printing characteristics, applications, challenges and prospects;Critical Reviews in Food Science and Nutrition;2023-07-22

4. Peptides-carrageenan-xanthan gum: Printing mechanism and anti-oxidation under in vitro digestion;Food Bioscience;2023-06

5. Integrated design of micro-fibrous food with multi-materials fabricated by uniaxial 3D printing;Food Research International;2023-03

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