Assessing gel properties of Amur sturgeon (Acipenser schrenckii) surimi prepared by high‐temperature setting (40 °C) for different durations-Reference-Cited by-同舟云学术

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Assessing gel properties of Amur sturgeon (Acipenser schrenckii) surimi prepared by high‐temperature setting (40 °C) for different durations

Published:2020-03-06 Issue:7 Volume:100 Page:3147-3156
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Gao Ruichang¹²^ORCID,Wijaya Ganesha YA¹,Yu Jiamei¹,Jin Wengang¹²,Bai Fan³,Wang Jinlin³,Yuan Li¹

Affiliation:

1. School of Food and Biological EngineeringJiangsu University Zhenjiang P.R. China

2. Bio‐resources Key Laboratory of Shaanxi Province, School of Bioscience and EngineeringShaanxi University of Technology Hanzhong P.R. China

3. Quzhou Xunlong Aquatic Products Sci‐Tech Development Co., Ltd. Quzhou P.R. China

Funder

Earmarked Fund for China Agriculture Research System

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.10349

Reference43 articles.

1. Characterization and genetic diversity of the sturgeon Acipenser schrenskii Ig heavy chain

2. Molecular forces involved in heat-induced freshwater surimi gel: Effects of various bond disrupting agents on the gel properties and protein conformation changes

3. Gel Properties of Surimi from Bighead Carp (Aristichthys nobilis): Influence of Setting and Soy Protein Isolate

4. Comparison of Reactivity of Transglutaminase to Various Fish Actomyosins.

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3. Quinoa protein Pickering emulsion: A promising cryoprotectant to enhance the freeze-thaw stability of fish myofibril gels;Food Chemistry;2023-05

4. Sturgeon and paddlefish: Review of research on broodstock and early life stage management;Aquaculture and Fisheries;2023-05

5. The effect of heating method on the gel structures and properties of surimi prepared from Bombay duck (Harpadon nehereus);Frontiers in Nutrition;2022-11-24

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