263 related articles for article (PubMed ID: 35042162)
1. Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi.
Xu Y; Lv Y; Zhao H; He X; Li X; Yi S; Li J
Ultrason Sonochem; 2022 Jan; 82():105915. PubMed ID: 35042162
[TBL] [Abstract][Full Text] [Related]
2. Diacylglycerol emulsion with different droplet size improves the gelation properties of Nemipterus virgatus myofibrillar protein.
Lv Y; Zhao H; Xu Y; Yi S; Li X; Li J
Food Chem; 2024 Feb; 434():137322. PubMed ID: 37713759
[TBL] [Abstract][Full Text] [Related]
3. Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels.
Zhang E; Zhao Y; Ren Z; Shi L; Weng W
Food Chem X; 2023 Dec; 20():100988. PubMed ID: 38144838
[TBL] [Abstract][Full Text] [Related]
4. Physicochemical properties and microstructure of composite surimi gels: The effects of ultrasonic treatment and olive oil concentration.
Lu Y; Zhu Y; Ye T; Nie Y; Jiang S; Lin L; Lu J
Ultrason Sonochem; 2022 Aug; 88():106065. PubMed ID: 35724484
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. Effect of starch-based emulsion with different amylose content on the gel properties of Nemipterus virgatus surimi.
Mi H; Liang S; Chen J; Li X; Li J
Int J Biol Macromol; 2024 Feb; 259(Pt 1):129183. PubMed ID: 38176498
[TBL] [Abstract][Full Text] [Related]
8. Emulsion gel stabilized by tilapia myofibrillar protein: Application in lipid-enhanced surimi preparation.
Pei Z; Wang H; Xia G; Hu Y; Xue C; Lu S; Li C; Shen X
Food Chem; 2023 Mar; 403():134424. PubMed ID: 36358074
[TBL] [Abstract][Full Text] [Related]
9. The migration and loss of water in emulsified surimi gels prepared with different phase states of lipids: Effect of freeze-thawing treatments.
Liu C; Feng R; Li J; Hu Z; Xu Y; Xia W; Jiang Q
J Food Sci; 2023 Apr; 88(4):1253-1267. PubMed ID: 36789876
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree.
Zhu S; Chen X; Zheng J; Fan W; Ding Y; Zhou X
Foods; 2022 Jan; 11(2):. PubMed ID: 35053911
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Effect of oat β-glucan on gel properties and protein conformation of silver carp surimi.
He X; Lv Y; Li X; Yi S; Zhao H; Xu Y; Li J
J Sci Food Agric; 2023 May; 103(7):3367-3375. PubMed ID: 36840432
[TBL] [Abstract][Full Text] [Related]
14. Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi.
Zhang T; Wang J; Feng J; Liu Y; Suo R; Jin J; Wang W
Ultrason Sonochem; 2022 May; 86():106031. PubMed ID: 35569439
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi.
Chen J; Deng T; Wang C; Mi H; Yi S; Li X; Li J
J Sci Food Agric; 2020 Mar; 100(5):2252-2260. PubMed ID: 31917477
[TBL] [Abstract][Full Text] [Related]
17. Changes of water state and gel characteristics of Hairtail (Trichiurus lepturus) surimi during thermal processing.
Ding HC; Li XP; Li RZ; Yi SM; Xu YX; Mi HB; Li JR
J Texture Stud; 2019 Aug; 50(4):332-340. PubMed ID: 30786028
[TBL] [Abstract][Full Text] [Related]
18. Threadfin bream surimi gel containing squid fin protein hydrolysate: Textural properties, acceptability, and volatile profile.
Singh A; Hong H; Benjakul S
J Food Sci; 2022 Jun; 87(6):2337-2349. PubMed ID: 35593270
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi.
Mi H; Wang C; Su Q; Li X; Yi S; Li J
J Texture Stud; 2019 Dec; 50(6):571-581. PubMed ID: 31286513
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
