Effect of lipid on surimi gelation properties of the three major Chinese carp-Reference-Cited by-同舟云学术

Effect of lipid on surimi gelation properties of the three major Chinese carp

Published:2020-07-14 Issue:13 Volume:100 Page:4671-4677
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Lin Wan‐ling¹²^ORCID,Han Ying‐xue¹,Liu Fang‐fang¹,Huang Hui¹,Li Lai‐hao¹^ORCID,Yang Shao‐ling¹,Yang Xian‐qing¹,Wu Yan‐yan¹

Affiliation:

1. Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research InstituteChinese Academy of Fishery Sciences Guangzhou P. R. China

2. School of Food Engineering and BiotechnologyHanshan Normal University Chaozhou 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.10414

Reference32 articles.

1. Dynamic rheology and thermal transitions of surimi seafood enhanced with ω-3-rich oils

2. Effect of high pressure treatment on gel characteristics and gel formation mechanism of bighead carp (Aristichthys nobilis ) surimi gels

3. Structural and biochemical properties of silver carp surimi as affected by comminution method

4. Effects of vegetable oils on gel properties of surimi gels

5. Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline process

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