Effect of lipase incorporation on gelling properties of catfish ( Clarias lazera ) surimi and its mechanism-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of lipase incorporation on gelling properties of catfish ( Clarias lazera ) surimi and its mechanism

Published:2021-02-05 Issue:11 Volume:101 Page:4498-4505
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Jiao Xidong¹²³,Su Ruihua¹³,Zhu Huaping⁴,Yan Bowen¹³,Wang Qian¹³,Cao Hongwei¹³,Huang Jianlian²⁵,Zhao Jianxin¹³,Zhang Hao¹³,Fan Daming¹²³^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China

2. Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing Xiamen China

3. School of Food Science and Technology Jiangnan University Wuxi China

4. China Rural Technology Development Center Beijing China

5. Fujian Anjoyfood Share Co. Ltd Xiamen China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11090

Reference44 articles.

1. Effect of soy protein isolate on gel properties of Alaska pollock and common carp surimi at different setting conditions

2. Alternatives for Efficient and Sustainable Production of Surimi: A Review

3. Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish

4. Development of lipid oxidation during manufacturing of horse mackerel surimi

5. Characterisation of muscles from Frigate mackerel (Auxis thazard) and catfish (Clarias macrocephalus)

Cited by 5 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. Myofibrillar protein oxidation associated with surimi processing and emerging control techniques: A review;Trends in Food Science & Technology;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. Green and sustainable microwave processing of surimi seafood: A review of protein component interactions, mechanisms, and industrial applications;Trends in Food Science & Technology;2024-01

4. Microwave heating process of moderate‐minced surimi based on multiphase porous media model;Journal of Food Science;2022-12-04

5. Quality Boost and Shelf-Life Prolongation of African Catfish Fillet Using Lepidium sativum Mucilage Extract and Selenium Nanoparticles;Journal of Food Quality;2022-06-07

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3