Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel-Reference-Cited by-同舟云学术

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Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel

Published:2018-05-08 Issue:5 Volume:6 Page:1229-1237
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Gao Yuanpei¹^ORCID,Fukushima Hideto²,Deng Shanggui³,Jia Ru¹^ORCID,Osako Kazufumi¹,Okazaki Emiko¹

Affiliation:

1. Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo Japan

2. Department of Marine Science and Resources; Nihon University; Fujisawa Japan

3. Department of Food Science and Technology; Zhanjiang Ocean University; Zhoushan China

Funder

A Scheme to Revitalize Agriculture and Fisheries in Disaster Area through Deploying Highly Advanced Technology

Publisher

Wiley

Subject

Food Science

Reference41 articles.

1. The effect of whitening agents on the gel-forming ability and whiteness of surimi;Benjakul;International Journal of Food Science & Technology,2004

2. Kjeldahl method for organic nitrogen;Bradstreet;Analytical Chemistry,1954

3. Processed Meats/Poultry/Seafood

4. Interactions of dietary fibre and omega-3-rich oil with protein in surimi gels developed with salt substitute;Debusca;Food Chemistry,2013

Cited by 25 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. Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor;Trends in Food Science & Technology;2024-10

2. Structural Characterization and Application of Crosslinked Soybean Protein Isolate-Based Oleogel Containing κ-Carrageenan: A Promising Approach for Surimi Product Development;2024-09-02

3. Uncovering quality changes of surimi-sol based products subjected to freeze–thaw process: The potential role of oxidative modification on salt-dissolved myofibrillar protein aggregation and gelling properties;Food Chemistry;2024-09

4. Application of a novel naturally-derived emulsifier mannosylerythritol lipid-A for improving emulsification and gel property of myofibrillar protein based on biosurfactant-protein interaction;Innovative Food Science & Emerging Technologies;2024-08

5. Recent advances, challenges and functional applications of protein glycosylation modification in food industry;International Journal of Food Science & Technology;2024-05-13

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