100 related articles for article (PubMed ID: 32799359)
1. Effect of laver powder on textual, rheological properties and water distribution of squid (Dosidicus gigas) surimi gel.
Yang R; Xu A; Chen Y; Sun N; Zhang J; Jia R; Huang T; Yang W
J Texture Stud; 2020 Dec; 51(6):968-978. PubMed ID: 32799359
[TBL] [Abstract][Full Text] [Related]
2. Study on the effect and mechanism of chicken breast on the gel properties of silver carp (Hypophthalmichtys molitrix) surimi.
Jiang Q; Wang L; Gao P; Yu P; Yang F; Yu D; Chen H; Xia W
J Sci Food Agric; 2024 Jan; 104(2):1132-1142. PubMed ID: 37737024
[TBL] [Abstract][Full Text] [Related]
3. Effect of к-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi.
Lan H; Chen L; Wang Y; Lu M; Chen B; Ai C; Teng H
Int J Biol Macromol; 2023 Dec; 253(Pt 7):126852. PubMed ID: 37703970
[TBL] [Abstract][Full Text] [Related]
4. Effect of Potentilla anserina L. powder on gel properties and volatile flavor characteristics of silver carp surimi.
Li W; Liu H; Zhang Z; Liu Y; Zhang X; Qu Y; Shi W
J Sci Food Agric; 2024 Aug; 104(10):6035-6044. PubMed ID: 38437166
[TBL] [Abstract][Full Text] [Related]
5. Investigation of the changes in gelation properties of hydroxypropyl distarch phosphate-surimi gel under different gelation-freezing treatments.
Zhang X; Mao M; Zhang S; Wang Z; Liu S; Yang W; Gao Y; Jia R
J Sci Food Agric; 2023 Dec; 103(15):7877-7887. PubMed ID: 37467419
[TBL] [Abstract][Full Text] [Related]
6. Ultrasonic treatment combined with curdlan improves the gelation properties of low-salt Nemipterus virgatus surimi.
Zhang C; Lu M; Ai C; Cao H; Xiao J; Imran M; Chen L; Teng H
Int J Biol Macromol; 2023 Sep; 248():125899. PubMed ID: 37479203
[TBL] [Abstract][Full Text] [Related]
7. Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi.
He X; Zhao H; Xu Y; Yi S; Li J; Li X
Ultrason Sonochem; 2023 May; 95():106406. PubMed ID: 37088028
[TBL] [Abstract][Full Text] [Related]
8. Characteristics of hairtail surimi gels treated with myofibrillar protein-stabilized Pickering emulsions.
Lin M; Cui Y; Shi L; Li Z; Liu S; Liu Z; Weng W; Ren Z
J Sci Food Agric; 2024 May; 104(7):4251-4259. PubMed ID: 38311866
[TBL] [Abstract][Full Text] [Related]
9. Enhancing the Quality of Low-Salt Silver Carp (
Abbas MS; Xia L; Li Q; Lu Y; Liu S; Lin L; Lu J
Gels; 2024 Apr; 10(4):. PubMed ID: 38667666
[TBL] [Abstract][Full Text] [Related]
10. Pre-rigor salting improves gel strength and water-holding of surimi gel made from snakehead fish (Channa argus): The role of protein oxidation.
Yan D; Xu W; Yu Q; You J; Gao R; Bao Y
Food Chem; 2024 Aug; 450():139269. PubMed ID: 38613961
[TBL] [Abstract][Full Text] [Related]
11. Manipulation of protein structure and bonding pattern to improve the gelling and textural quality of surimi gels from silver carp: incorporation of mosambi (Citrus limetta) peel extract.
Sharma S; Majumdar RK; Mehta NK
J Sci Food Agric; 2023 Nov; 103(14):6871-6883. PubMed ID: 37309565
[TBL] [Abstract][Full Text] [Related]
12. Various factors affecting the gel properties of surimi: A review.
Xie D; Tang Y; Dong G
J Texture Stud; 2024 Jun; 55(3):e12847. PubMed ID: 38924099
[TBL] [Abstract][Full Text] [Related]
13. Insight into the effect of large yellow croaker roe phospholipids on the physical properties of surimi gel and their interaction mechanism with myofibrillar protein.
Du Y; Lan J; Zhong R; Shi F; Yang Q; Liang P
J Sci Food Agric; 2024 Feb; 104(3):1347-1356. PubMed ID: 37814156
[TBL] [Abstract][Full Text] [Related]
14. Improvement of gelation properties of Penaeus vannamei surimi by magnetic field-assisted freezing in combination with curdlan.
Lu M; Zhang C; Chen B; Ai C; Chen L; Teng H
Int J Biol Macromol; 2024 Feb; 257(Pt 1):128323. PubMed ID: 38000599
[TBL] [Abstract][Full Text] [Related]
15. Protein gels and emulsions from mixtures of Cape hake and pea proteins.
Tomé AS; Pires C; Batista I; Sousa I; Raymundo A
J Sci Food Agric; 2015 Jan; 95(2):289-98. PubMed ID: 24789681
[TBL] [Abstract][Full Text] [Related]
16. Effect of cellulose on gel properties of heat-induced low-salt surimi gels: Physicochemical characteristics, water distribution and microstructure.
Zhang C; Chen L; Lu M; Ai C; Cao H; Xiao J; Zhong S; Teng H
Food Chem X; 2023 Oct; 19():100820. PubMed ID: 37780301
[TBL] [Abstract][Full Text] [Related]
17. Gel performance of surimi induced by various thermal technologies: A review.
Xiong Z; Shi T; Jin W; Bao Y; Monto AR; Yuan L; Gao R
Crit Rev Food Sci Nutr; 2024; 64(10):3075-3090. PubMed ID: 36193875
[TBL] [Abstract][Full Text] [Related]
18. Modification of myofibrillar protein structural characteristics: Effect of ultrasound-assisted first-stage thermal treatment on unwashed Silver Carp surimi gel.
Xie Y; Zhao K; Yang F; Shu W; Ma J; Huang Y; Cao X; Liu Q; Yuan Y
Ultrason Sonochem; 2024 Jul; 107():106911. PubMed ID: 38761771
[TBL] [Abstract][Full Text] [Related]
19. Impact of Corn Starch Molecular Structures on Texture, Water Dynamics, Microstructure, and Protein Structure in Silver Carp (
Jiang C; Yang X; Lin S; Yang Y; Yu J; Du X; Tang Y
Foods; 2024 Feb; 13(5):. PubMed ID: 38472789
[TBL] [Abstract][Full Text] [Related]
20. Tapioca Starch Improves the Quality of
Huang X; Liu Q; Wang P; Song C; Ma H; Hong P; Zhou C
Foods; 2024 Jan; 13(1):. PubMed ID: 38201197
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]