145 related articles for article (PubMed ID: 34959144)
1. Peptidomic analysis of digested products of surimi gels with different degrees of cross-linking: In vitro gastrointestinal digestion and absorption.
Fang M; You J; Yin T; Hu Y; Liu R; Du H; Liu Y; Xiong S
Food Chem; 2022 May; 375():131913. PubMed ID: 34959144
[TBL] [Abstract][Full Text] [Related]
2. In vitro trypsin digestion and identification of possible cross-linking sites induced by transglutaminase (TGase) of silver carp (Hypophthalmichthys molitrix) surimi gels with different degrees of cross-linking.
Fang M; Luo X; Xiong S; Yin T; Hu Y; Liu R; Du H; Liu Y; You J
Food Chem; 2021 Dec; 364():130443. PubMed ID: 34237618
[TBL] [Abstract][Full Text] [Related]
3.
Fang M; Xiong S; Jiang Y; Yin T; Hu Y; Liu R; You J
J Agric Food Chem; 2020 Aug; 68(31):8413-8430. PubMed ID: 32663001
[TBL] [Abstract][Full Text] [Related]
4. In vivo and in vitro aroma release in surimi gel with different cross-linking degrees by proton transfer reaction-mass spectrometry.
An Y; Xiong S; Qian Y; Qian MC
Food Chem; 2022 Mar; 373(Pt B):131502. PubMed ID: 34753076
[TBL] [Abstract][Full Text] [Related]
5. The effect of cross-linking degree on physicochemical properties of surimi gel as affected by MTGase.
An Y; Xiong S; Liu R; You J; Yin T; Hu Y
J Sci Food Agric; 2021 Dec; 101(15):6228-6238. PubMed ID: 33928649
[TBL] [Abstract][Full Text] [Related]
6. Peptidomic Analysis of a Disintegrated Surimi Gel from Deep-Sea Bonefish
Kominami Y; Nakakubo H; Nakamizo R; Matsuoka Y; Ueki N; Wan J; Watabe S; Ushio H
J Agric Food Chem; 2020 Nov; 68(45):12683-12691. PubMed ID: 33112604
[TBL] [Abstract][Full Text] [Related]
7. Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix).
An Y; You J; Xiong S; Yin T
Food Chem; 2018 Aug; 257():216-222. PubMed ID: 29622201
[TBL] [Abstract][Full Text] [Related]
8. Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish.
Chanarat S; Benjakul S; H-Kittikun A
J Sci Food Agric; 2012 Mar; 92(4):844-52. PubMed ID: 22413145
[TBL] [Abstract][Full Text] [Related]
9. Thermal Gel Degradation (Modori) in Sturgeon (Acipenseridae) Surimi Gels.
Tang S; Feng G; Gao R; Ren J; Zhou X; Wang H; Xu H; Zhao Y; Zeng M
J Food Sci; 2019 Dec; 84(12):3601-3607. PubMed ID: 31730276
[TBL] [Abstract][Full Text] [Related]
10. Effect of lipase incorporation on gelling properties of catfish (Clarias lazera) surimi and its mechanism.
Jiao X; Su R; Zhu H; Yan B; Wang Q; Cao H; Huang J; Zhao J; Zhang H; Fan D
J Sci Food Agric; 2021 Aug; 101(11):4498-4505. PubMed ID: 33448433
[TBL] [Abstract][Full Text] [Related]
11. Physiochemical properties and tastes of gels from Japanese Spanish mackerel (Scomberomorus niphonius) surimi by different washing processes.
Pan J; Jia H; Shang M; Xu C; Lian H; Li H; Dong X
J Texture Stud; 2018 Dec; 49(6):578-585. PubMed ID: 30156294
[TBL] [Abstract][Full Text] [Related]
12. Physical and oxidative stabilization of omega-3 fatty acids in surimi gels.
Tolasa S; Lee CM; Cakli S
J Food Sci; 2010 Apr; 75(3):C305-10. PubMed ID: 20492284
[TBL] [Abstract][Full Text] [Related]
13. The gastric digestion kinetics of silver carp (Hypophthalmichthys molitrix) surimi gels induced by transglutaminase.
Li Y; Xiong S; Yin T; Hu Y; You J
Food Chem; 2019 Jun; 283():148-154. PubMed ID: 30722854
[TBL] [Abstract][Full Text] [Related]
14. Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel.
Vate NK; Benjakul S; Agustini TW
J Sci Food Agric; 2015 Aug; 95(11):2201-7. PubMed ID: 25255729
[TBL] [Abstract][Full Text] [Related]
15. Importance of salt and temperature in myosin polymerization during surimi gelation.
Núñez-Flores R; Cando D; Borderías AJ; Moreno HM
Food Chem; 2018 Jan; 239():1226-1234. PubMed ID: 28873544
[TBL] [Abstract][Full Text] [Related]
16. Physicochemical changes of MTGase cross-linked surimi gels subjected to liquid nitrogen spray freezing.
Luo X; Li J; Yan W; Liu R; Yin T; You J; Du H; Xiong S; Hu Y
Int J Biol Macromol; 2020 Oct; 160():642-651. PubMed ID: 32485255
[TBL] [Abstract][Full Text] [Related]
17. Perilla juice and ginger juice reduced warmed-over flavor (WOF) in surimi gels: Due to the inhibition of the formation of the WOF compounds and the masking of the WOF.
Dang M; Li W; You J; Xiong S; An Y
Food Chem; 2024 Oct; 454():139739. PubMed ID: 38820632
[TBL] [Abstract][Full Text] [Related]
18. Physicochemical properties of surimi gels fortified with dietary fiber.
Debusca A; Tahergorabi R; Beamer SK; Matak KE; Jaczynski J
Food Chem; 2014 Apr; 148():70-6. PubMed ID: 24262528
[TBL] [Abstract][Full Text] [Related]
19. Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and myosin heavy chain.
Shi T; Wang X; Li M; Xiong Z; McClements DJ; Bao Y; Song T; Li J; Yuan L; Jin W; Gao R
Food Chem; 2022 Oct; 391():133184. PubMed ID: 35640331
[TBL] [Abstract][Full Text] [Related]
20. Gelling properties of silver carp surimi incorporated with konjac glucomannan: Effects of deacetylation degree.
Yan W; Yin T; Xiong S; You J; Hu Y; Huang Q
Int J Biol Macromol; 2021 Nov; 191():925-933. PubMed ID: 34597696
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]