Effect of ultrasound-assisted thawing on gelling and 3D printing properties of silver carp surimi

Combined Use of Rheology, LF-NMR, and MRI for Characterizing the Gel Properties of Hairtail Surimi with Potato Starch

(2020) Huabin Luo et al.   Food and Bioprocess Technology

Investigation on 3D printing ability of soybean protein isolate gels and correlations with their rheological and textural properties via LF-NMR spectroscopic characteristics

(2020) Pattarapon Phuhongsung et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets

(2020) Dongni Li et al.   FOOD CHEMISTRY

Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products

(2020) Longteng Zhang et al.   FOOD CHEMISTRY

Cryoprotective effect of egg white proteins and xylooligosaccharides mixture on oxidative and structural changes in myofibrillar proteins of Culter alburnus during frozen storage

(2020) Noman Walayat et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Indirect prediction of 3D printability of mashed potatoes based on LF-NMR measurements

(2020) Zhenbin Liu et al.   JOURNAL OF FOOD ENGINEERING

3D extrusion-based printability evaluation of selected cereal grains by computational fluid dynamic simulation

(2020) Chaofan Guo et al.   JOURNAL OF FOOD ENGINEERING

Comparative analysis of 3D printability and rheological properties of surimi gels via LF-NMR and dielectric characteristics

(2020) Hui-zhi Chen et al.   JOURNAL OF FOOD ENGINEERING

A novel soft surimi gel with functionality prepared using alcalase for people suffering from dysphagia

(2020) Ayuki Okita et al.   FOOD CHEMISTRY

3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients

(2020) Aakanksha Pant et al.   FOOD HYDROCOLLOIDS

Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized state

(2020) Baoguo Xu et al.   FOOD HYDROCOLLOIDS

Effects of ultrasound-assisted freezing at different power levels on the structure and thermal stability of common carp (Cyprinus carpio) proteins

(2019) Qinxiu Sun et al.   ULTRASONICS SONOCHEMISTRY

Comparison of gelling properties and flow behaviors of microbial transglutaminase ( MTGase ) and pectin modified fish gelatin

(2019) Tao Huang et al.   JOURNAL OF TEXTURE STUDIES

Ultrasound-assisted thawing of mango pulp: Effect on thawing rate, sensory, and nutritional properties

(2019) Yi Liu et al.   FOOD CHEMISTRY

Post-processing feasibility of composite-layer 3D printed beef

(2019) Arianna Dick et al.   MEAT SCIENCE

3D printing of meat

(2019) Arianna Dick et al.   MEAT SCIENCE

Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)

(2019) Luyun Cai et al.   ULTRASONICS SONOCHEMISTRY

3D food printing: a categorised review of inks and their development

(2019) Siew Li Voon et al.   Virtual and Physical Prototyping

On the origin of thaw loss: Relationship between freezing rate and protein denaturation

(2019) Yuemei Zhang et al.   FOOD CHEMISTRY

Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi

(2019) Bo Wang et al.   ULTRASONICS SONOCHEMISTRY

Effect of multi-frequency power ultrasound (MFPU) treatment on enzyme hydrolysis of casein

(2019) Baoguo Xu et al.   ULTRASONICS SONOCHEMISTRY

Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp ( Hypophthalmichthys molitrix )

(2018) Yueqi An et al.   FOOD CHEMISTRY

On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects

(2018) C. Severini et al.   FOOD RESEARCH INTERNATIONAL

Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes

(2018) Zhenbin Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Impact of rheological properties of mashed potatoes on 3D printing

(2018) Zhenbin Liu et al.   JOURNAL OF FOOD ENGINEERING

Investigation on fish surimi gel as promising food material for 3D printing

(2018) Lin Wang et al.   JOURNAL OF FOOD ENGINEERING

Application of 3D printing for customized food. A case on the development of a fruit-based snack for children

(2018) A. Derossi et al.   JOURNAL OF FOOD ENGINEERING

Applicability of protein and fiber-rich food materials in extrusion-based 3D printing

(2018) Martina Lille et al.   JOURNAL OF FOOD ENGINEERING

Low frequency ultrasound pretreatment of carrot slices: Effect on the moisture migration and quality attributes by intermediate-wave infrared radiation drying

(2018) Lin Wang et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound or microwave vacuum thawing of red seabream ( Pagrus major ) fillets

(2018) Luyun Cai et al.   ULTRASONICS SONOCHEMISTRY

3D food printing: main components selection by considering rheological properties

(2018) Hao Jiang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods

(2018) Fangfei Li et al.   MEAT SCIENCE

Assessment of structural, textural, and gelation properties of myofibrillar protein of silver carp (Hypophthalmichthys molitrix) modified by stunning and oxidative stress

(2018) Longteng Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing

(2018) Zhenbin Liu et al.   FOOD HYDROCOLLOIDS

Molecular forces involved in heat-induced freshwater surimi gel: Effects of various bond disrupting agents on the gel properties and protein conformation changes

(2017) Nannan Yu et al.   FOOD HYDROCOLLOIDS

Effect of vacuum packaging on the shelf-life of silver carp ( Hypophthalmichthys molitrix ) fillets stored at 4 °C

(2017) Robert Kachele et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles

(2017) Mingcheng Zhang et al.   MEAT SCIENCE

Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel

(2017) Ziye Zhang et al.   ULTRASONICS SONOCHEMISTRY

Recent developments in novel freezing and thawing technologies applied to foods

(2016) Xiao-Fei Wu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of Mild Ozone Oxidation on Structural Changes of Silver Carp (Hypophthalmichthys molitrix) Myosin

(2016) Wenxin Jiang et al.   Food and Bioprocess Technology

Influence of Linoleic Acid-Induced Oxidative Modification on Gel Properties of Myofibrillar Protein from Silver Carp (Hypophthalmichthys molitrix) Muscle

(2016) Lin Wang et al.   Food Biophysics

Steady, dynamic, and creep-recovery rheological properties of myofibrillar protein from grass carp muscle

(2016) Jingjing Huang et al.   FOOD HYDROCOLLOIDS

Effects of malondialdehyde-induced protein modification on water functionality and physicochemical state of fish myofibrillar protein gel

(2016) Lin Wang et al.   FOOD RESEARCH INTERNATIONAL

Investigation the effects of protein hydration states on the mobility water and fat in meat batters by LF-NMR technique

(2016) Jun-Hua Shao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent development in 3D food printing

(2015) Fan Yang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of ultrasound-assisted freezing on the physico-chemical properties and volatile compounds of red radish

(2015) Bao-guo Xu et al.   ULTRASONICS SONOCHEMISTRY

Effects of ultrasound-assisted thawing on the quality of edamames [Glycine max (L.) Merrill] frozen using different freezing methods

(2014) Xin-feng Cheng et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle

(2013) Corina Gambuteanu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Aggregation and structural changes of silver carp actomyosin as affected by mild acidification with d-gluconic acid δ-lactone

(2012) Yanshun Xu et al.   FOOD CHEMISTRY

Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods

(2010) Xiang Dong Sun et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY