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179 related items for PubMed ID: 38311866

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. Ovalbumin/sodium alginate Pickering emulsion: Structural characteristics and its contribution to enhancing the gel properties of Hairtail (Trichiurus haumela) surimi.
    Wang Z, Liu S, Yang W, Geng JT, Huang T, Wei H, Qiao Z, Jia R.
    Food Chem; 2024 Dec 15; 461():140893. PubMed ID: 39178539
    [Abstract] [Full Text] [Related]

  • 4. 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 15; 103(14):6871-6883. PubMed ID: 37309565
    [Abstract] [Full Text] [Related]

  • 5. Structural properties and emulsification of myofibrillar proteins from hairtail (Trichiurus haumela) at different salt ions.
    Huang X, Cui Y, Shi L, Yang S, Qiu X, Hao G, Zhao Y, Liu S, Liu Z, Weng W, Ren Z.
    Int J Biol Macromol; 2023 Dec 31; 253(Pt 8):127598. PubMed ID: 37879582
    [Abstract] [Full Text] [Related]

  • 6. 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 30; 100(5):2252-2260. PubMed ID: 31917477
    [Abstract] [Full Text] [Related]

  • 7. 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 30; 103(7):3367-3375. PubMed ID: 36840432
    [Abstract] [Full Text] [Related]

  • 8. 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 30; 88():106065. PubMed ID: 35724484
    [Abstract] [Full Text] [Related]

  • 9. γ-PGA and MTGase improve the formation of ε-(γ-glutamyl) lysine cross-links within hairtail (Trichiurus haumela) surimi protein.
    Hu Y, Shao Y, Wu C, Yuan C, Ishimura G, Liu W, Chen S.
    Food Chem; 2018 Mar 01; 242():330-337. PubMed ID: 29037697
    [Abstract] [Full Text] [Related]

  • 10. Isoelectric solubilization/precipitation as a means to recover protein isolate from striped bass (Morone saxatilis) and its physicochemical properties in a nutraceutical seafood product.
    Tahergorabi R, Beamer SK, Matak KE, Jaczynski J.
    J Agric Food Chem; 2012 Jun 13; 60(23):5979-87. PubMed ID: 22624700
    [Abstract] [Full Text] [Related]

  • 11. 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 01; 248():125899. PubMed ID: 37479203
    [Abstract] [Full Text] [Related]

  • 12. Collagens for surimi gel fortification: Type-dependent effects and the difference between type I and type II.
    Zhao Y, Lu K, Piao X, Song Y, Wang L, Zhou R, Gao P, Khong HY.
    Food Chem; 2023 May 01; 407():135157. PubMed ID: 36529012
    [Abstract] [Full Text] [Related]

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  • 14. Changing the Gel-Forming Properties of Myofibrillar Protein by Using a Gentle Breaking Method.
    Wang L, Cheng J, Su R, Fan D, Huang J, Zhao J, Yan B, Zhou W, Zhang W, Zhang H.
    J Food Sci; 2019 Feb 01; 84(2):261-267. PubMed ID: 30462836
    [Abstract] [Full Text] [Related]

  • 15. Effect of ionic strength on the structural properties and emulsion characteristics of myofibrillar proteins from hairtail (Trichiurus haumela).
    Ren Z, Cui Y, Wang Y, Shi L, Yang S, Hao G, Qiu X, Wu Y, Zhao Y, Weng W.
    Food Res Int; 2022 Jul 01; 157():111248. PubMed ID: 35761560
    [Abstract] [Full Text] [Related]

  • 16. 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 01; 257(Pt 1):128323. PubMed ID: 38000599
    [Abstract] [Full Text] [Related]

  • 17. 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 01; 95():106406. PubMed ID: 37088028
    [Abstract] [Full Text] [Related]

  • 18. Different additives to enhance the gelation of surimi gel with reduced sodium content.
    Cando D, Herranz B, Borderías AJ, Moreno HM.
    Food Chem; 2016 Apr 01; 196():791-9. PubMed ID: 26593556
    [Abstract] [Full Text] [Related]

  • 19. Effects of rice bran feruloyl oligosaccharides on gel properties and microstructure of grass carp surimi.
    Wang Y, Wang D, Liu J, Yu X.
    Food Chem; 2023 May 01; 407():135003. PubMed ID: 36516517
    [Abstract] [Full Text] [Related]

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