Changing the Gel‐Forming Properties of Myofibrillar Protein by Using a Gentle Breaking Method-Reference-Cited by-同舟云学术

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Changing the Gel‐Forming Properties of Myofibrillar Protein by Using a Gentle Breaking Method

Published:2018-11-21 Issue:2 Volume:84 Page:261-267
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wang Lei¹²³,Cheng Jiaqi²³,Su Ruihua²³,Fan Daming¹²³⁴^ORCID,Huang Jianlian¹⁵³,Zhao Jianxin²³⁴,Yan Bowen²³,Zhou Wenguo¹⁵,Zhang Wenhai¹⁵,Zhang Hao²³⁴

Affiliation:

1. Key Laboratory of Refrigeration and Conditioning Aquatie Products ProcessingMinistry of Agriculture and Rural Affairs Xiamen 361022 China

2. State Key Laboratory of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China

3. School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China

4. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Wuxi 214122 China

5. Fujian Anjoyfood Share Co. Ltd. Xiamen 361022 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14362

Reference40 articles.

1. Gelation of Chicken Muscle Myofibrillar Proteins Treated with Protease Inhibitors and Phosphates

2. Effect of pH on the Rheological and Structural Properties of Gels of Water-Washed Chicken-Breast Muscle at Physiological Ionic Strength

3. Effect of sodium chloride replacement and apple pulp inclusion on the physico-chemical, textural and sensory properties of low fat chicken nuggets

4. Transglutaminase-mediated setting in bigeye snapper Surimi

5. Effect of high-temperature setting on gelling characteristic of surimi from some tropical fish

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1. Investigation of the relationship between gel strength and microstructure of surimi gel induced by dense phase carbon dioxide based on quantitative analysis;Food Hydrocolloids;2024-01

2. Evaluation of fiber degree for fish muscle based on the edge feature attention net;Food Bioscience;2022-06

3. Effects of arginine-glucose Maillard reaction products on the physicochemical and gel properties of chicken myofibrillar protein;LWT;2021-12

4. Effect of nano eggshell calcium on the structure, physicochemical, and gel properties of threadfin bream (Nemipterus virgatus) actomyosin;LWT;2021-10

5. Effect of fish mince size on physicochemical and gelling properties of silver carp (Hypophthalmichthys molitrix) surimi gel;LWT;2021-09

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