The impact of hydrophilic emulsifiers on the physico-chemical properties, microstructure, water distribution and in vitro digestibility of proteins in fried snacks based on fish meat-Reference-Cited by-同舟云学术

The impact of hydrophilic emulsifiers on the physico-chemical properties, microstructure, water distribution and in vitro digestibility of proteins in fried snacks based on fish meat

Published:2019 Issue:10 Volume:10 Page:6927-6935
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Nawaz Asad¹²³⁴⁵^ORCID,Xiong Zhouyi⁶⁷⁸⁴,Xiong Hanguo¹²³⁴^ORCID,Irshad Sana⁹¹⁰¹¹⁴,Chen Lei¹²³⁴,Wang Peng-kai¹²³⁴,Ahsan Hafiz Muhammad¹²³⁴,Walayat Noman¹²³⁴,Qamar Sajid Hussain¹²¹³¹⁴¹⁵¹⁶

Affiliation:

1. College of Food Science and Technology

2. Huazhong Agricultural University

3. Wuhan 430070

4. PR China

5. Jiangsu Key Laboratory of Crop Genetics and Physiology

6. Fisheries Research Institute

7. Wuhan Academy of Agricultural Sciences

8. Wuhan 430207

9. School of Environmental Studies

10. China University of Geo Sciences

11. Wuhan 430074

12. Institute of Animal Nutrition

13. Key Laboratory for Animal Disease-Resistance Nutrition of China

14. Ministry of Education

15. Sichuan Agricultural University

16. Chengdu

Abstract

Hydrophillic emulsifiers strengthened the starch–protein interaction which resulted in improved physio-chemical properties of friend snacks based on fish meat.

Funder

Natural Science Foundation of Hubei Province

National Basic Research Program of China

Hubei Technological Innovation Special Fund

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO01312A

Reference37 articles.

1. Functionality of chitosan in batter formulations for coating of fish sticks: Effect on physicochemical quality