Compare with different vegetable oils on the quality of the <i>Nemipterus virgatus</i> surimi gel-Reference-Cited by-同舟云学术

Compare with different vegetable oils on the quality of the Nemipterus virgatus surimi gel

Published:2022-06-02 Issue:9 Volume:10 Page:2935-2946
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Song Chunyong¹,Lin Yufeng¹,Hong Pengzhi¹²,Liu Huanming¹,Zhou Chunxia¹²^ORCID

Affiliation:

1. College of Food Science and Technology Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety Guangdong Provincial Engineering Technology Research Center of Marine Food Guangdong Modern Agricultural Science and Technology Innovation Center Guangdong Ocean University Zhanjiang Guangdong China

2. Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang) Zhanjiang Guangdong China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2889

Reference36 articles.

1. Evaluation of lipid oxidation and volatile compounds of traditional dry‐cured pork belly: The hyperspectral imaging and multi‐gas‐sensory approaches

2. Effects of sulfated polysaccharides from green alga Ulva intestinalis on physicochemical properties and microstructure of silver carp surimi

3. Myofibrillar protein oxidation affects filament charges, aggregation and water-holding

4. Influence of packaging conditions on microbial and lipid oxidation in lamb meat

5. Effects of Soybean Oil, Moisture and Setting on the Textural and Color Properties of Surimi Gels

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1. Enrichment of surimi gels with water-in-oil emulsions formulated with virgin coconut oil and quercetin-loaded chitosan nanoparticles;Food Hydrocolloids;2025-01

2. Comparison of the effect of vegetable oil and oleogels with different unsaturation on gel properties of Nemipterus virgatus surimi;Food Chemistry;2025-01

3. Mechanistic insights into combined effects of continuous microwave heating and tremella powder addition on physiochemical properties of Nemipterus virgatus surimi gel;Food Chemistry;2024-12

4. Effect of α-tocopherol, soybean oil, and glyceryl monostearate oleogel on gel properties and the in-vitro digestion of low-salt silver carp (Hypophthalmichthys molitrix) surimi;Food Chemistry;2024-12

5. Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor;Trends in Food Science & Technology;2024-10