Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi-Reference-Cited by-同舟云学术

Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi

Published:2020-01-30 Issue:5 Volume:100 Page:2252-2260
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Chen Jingxin¹²³,Deng Tingyue¹²³,Wang Cong¹²³,Mi Hongbo¹²³^ORCID,Yi Shumin¹²³,Li Xuepeng¹²³,Li Jianrong¹²³

Affiliation:

1. College of Food Science and TechnologyBohai University Jinzhou China

2. National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China

3. National R & D Branch Center of Surimi and Surimi Products Processing Jinzhou 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.10254

Reference35 articles.

1. Effect of 6-gingerol on physicochemical properties of grass carp (Ctenopharyngodon idellus ) surimi fortified with perilla oil during refrigerated storage

2. Effect of CaCl2 on denaturation and aggregation of silver carp myosin during setting

3. Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp

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

5. Emerging Role of Phenolic Compounds as Natural Food Additives in Fish and Fish Products

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