Impacts of agar gum and fucoidan on gel properties of surimi products without phosphate-Reference-Cited by-同舟云学术

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Impacts of agar gum and fucoidan on gel properties of surimi products without phosphate

Published:2022-07-18 Issue:11 Volume:10 Page:3759-3771
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Zheng Mingjing¹²³⁴,Hong Jinling¹,Chuai Pengjie¹,Chen Yanhong¹²³⁴,Ni Hui¹²³⁴,Li Qingbiao¹²³⁴,Jiang Zedong¹²³⁴^ORCID

Affiliation:

1. College of Ocean Food and Biological Engineering Jimei University Xiamen China

2. Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian Liaoning China

3. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Xiamen Fujian China

4. Research Center of Food Biotechnology of Xiamen City Xiamen Fujian China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2973

Reference44 articles.

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

2. Preparation and characterization agar-based nanocomposite film reinforced by nanocrystalline cellulose

3. Infrared spectroscopy of proteins

4. Suwari gel properties as affected by transglutaminase activator and inhibitors

Cited by 4 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. Comparative analysis of soluble and insoluble dietary fiber on improving the gelation performance and fishy odors of silver carp surimi;International Journal of Biological Macromolecules;2024-03

2. Effect of к-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi;International Journal of Biological Macromolecules;2023-12

3. A mini review on manipulation of carbohydrate for better use in surimi and surimi products: modification and compounding;Journal of the Science of Food and Agriculture;2023-08-24

4. Inhibition of Chitosan Ice Coating on the Quality Deterioration of Quick-Frozen Fish Balls during Repeated Freeze–Thaw Cycles;Foods;2023-02-07

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