Gel performance of surimi induced by various thermal technologies: A review
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Gel performance of surimi induced by various thermal technologies: A review
Authors
Keywords
-
Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-16
Publisher
Informa UK Limited
Online
2022-10-04
DOI
10.1080/10408398.2022.2130154
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Gel properties and thermal gelling mechanism in myofibrillar protein of grass carp ( Ctenopharyngodon idellus ) under the synergistic effects of radio frequency combined with magnetic field
- (2022) Limei Wang et al. JOURNAL OF FOOD SCIENCE
- Radio frequency tempering multiple layers of frozen tilapia fillets: the temperature distribution, energy consumption, and quality
- (2021) Yajin Zhang et al. Innovative Food Science & Emerging Technologies
- Effect of water, fat, and salt contents on heating uniformity and color of ground beef subjected to radio frequency thawing process
- (2021) Jincheng Dong et al. Innovative Food Science & Emerging Technologies
- Gelation and vibrational spectroscopy of tropical surimi induced by ascorbic acid and hydrogen peroxide
- (2021) Danou Pao et al. JOURNAL OF FOOD SCIENCE
- Effects of layer arrangement on heating uniformity and product quality after hot air assisted radio frequency drying of carrot
- (2021) Chenchen Wang et al. Innovative Food Science & Emerging Technologies
- Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives
- (2021) Abdul Razak Monto et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Inhibitory effect of microwave heating on cathepsin l-induced degradation of myofibrillar protein gel
- (2021) Qian Wang et al. FOOD CHEMISTRY
- Redox Proteomic Analysis Reveals Microwave-Induced Oxidation Modifications of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix)
- (2021) Xidong Jiao et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of fish mince size on physicochemical and gelling properties of silver carp (Hypophthalmichthys molitrix) surimi gel
- (2021) Linglu Meng et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Improvement of gel properties of low salt surimi using low-dose l-arginine combined with oxidized caffeic acid
- (2021) Zhiyu Xiong et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Reduced Washing Cycle for Sustainable Mackerel (Rastrelliger kanagurta) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties
- (2021) Panumas Somjid et al. Foods
- Structures and properties of chicken myofibrillar protein gel induced by microwave heating
- (2020) Sumeng Wei et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Intervention on activity and structure of cathepsin L during surimi gel degradation under microwave irradiation
- (2020) Hongwei Cao et al. FOOD HYDROCOLLOIDS
- Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism
- (2020) Bowen Yan et al. FOOD HYDROCOLLOIDS
- Texture of surimi-canned corn mixed gels with conventional water bath cooking and ohmic heating
- (2020) Hwabin Jung et al. Food Bioscience
- Effect of two-step microwave heating on the gelation properties of golden threadfin bream (Nemipterus virgatus) myosin
- (2020) Zhiyu Li et al. FOOD CHEMISTRY
- Effects of radio frequency heating on water distribution and structural properties of grass carp myofibrillar protein gel
- (2020) Limei Wang et al. FOOD CHEMISTRY
- Importance of thickness in electromagnetic properties and gel characteristics of surimi during microwave heating
- (2019) Hongwei Cao et al. JOURNAL OF FOOD ENGINEERING
- Catalytic effect of transglutaminase mediated by myofibrillar protein crosslinking under microwave irradiation
- (2019) Hongwei Cao et al. FOOD CHEMISTRY
- Structural and biochemical properties of silver carp surimi as affected by comminution method
- (2019) Tao Yin et al. FOOD CHEMISTRY
- Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment
- (2019) Xidong Jiao et al. FOOD HYDROCOLLOIDS
- Effect of pH shifting on conformation and gelation properties of myosin from skeletal muscle of blue round scads(Decapterus maruadsi)
- (2019) Le-Chang Sun et al. FOOD HYDROCOLLOIDS
- Thermal treatments and emerging technologies: Impacts on the structure and techno-functional properties of milk proteins
- (2019) Lauane Nunes et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effects of pH on self-assembly of silver carp myosin at low temperature
- (2019) Li Wei et al. Food Bioscience
- Gelation properties and thermal gelling mechanism of golden threadfin bream myosin containing CaCl2 induced by high pressure processing
- (2019) Zebin Guo et al. FOOD HYDROCOLLOIDS
- Microwave irradiation promotes aggregation behavior of myosin through conformation changes
- (2019) Hongwei Cao et al. FOOD HYDROCOLLOIDS
- Effect of resistant corn starch on the thermal gelling properties of chicken breast myosin
- (2019) Xi-xi Wang et al. FOOD HYDROCOLLOIDS
- Thermal gelation of Pacific whiting surimi in microwave assisted pasteurization
- (2019) Jungang Wang et al. JOURNAL OF FOOD ENGINEERING
- Thermal Gel Degradation (Modori) in Sturgeon ( Acipenseridae ) Surimi Gels
- (2019) Shuwei Tang et al. JOURNAL OF FOOD SCIENCE
- Effect of chicken breast on the physicochemical properties of unwashed sturgeon surimi gels
- (2019) Ruihong Wang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Suppression mechanism of l-arginine in the heat-induced aggregation of bighead carp (Aristichthys nobilis) myosin: The significance of ionic linkage effects and hydrogen bond effects
- (2019) Tong Shi et al. FOOD HYDROCOLLOIDS
- Importance of salt and temperature in myosin polymerization during surimi gelation
- (2018) Ruth Núñez-Flores et al. FOOD CHEMISTRY
- γ-PGA and MTGase improve the formation of ε-(γ-glutamyl) lysine cross-links within hairtail ( Trichiurus haumela ) surimi protein
- (2018) Yaqin Hu et al. FOOD CHEMISTRY
- Intervention of transglutaminase in surimi gel under microwave irradiation
- (2018) Hongwei Cao et al. FOOD CHEMISTRY
- Changes in chemical interactions and gel properties of heat-induced surimi gels from silver carp ( Hypophthalmichthys molitrix ) fillets during setting and heating: Effects of different washing solutions
- (2018) Longteng Zhang et al. FOOD HYDROCOLLOIDS
- Effect of gellan incorporation on gel properties of bigeye snapper surimi
- (2018) Tanyamon Petcharat et al. FOOD HYDROCOLLOIDS
- Effects of microwave heating on the gelation properties of heat-induced Alaska Pollock (Theragra chalcogramma) surimi
- (2018) Xiangyu Liu et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Heating surimi products using microwave combined with steam methods: Study on energy saving and quality
- (2018) Hongwei Cao et al. Innovative Food Science & Emerging Technologies
- Effects of temperature and solvent condition on phase separation induced molecular fractionation of gum arabic/hyaluronan aqueous mixtures
- (2018) Bing Hu et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Mobility and redistribution of waters within bighead carp (Aristichthys nobilis) heat-induced myosin gels
- (2018) Li Yuan et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Effects of microwave combined with conduction heating on surimi quality and morphology
- (2018) Hongwei Cao et al. JOURNAL OF FOOD ENGINEERING
- Effects of electric fields and electromagnetic wave on food protein structure and functionality: A review
- (2018) Zhong Han et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effects of different NaCl concentrations on self-assembly of silver carp myosin
- (2018) Guan Wang et al. Food Bioscience
- Gelling properties of vacuum-freeze dried surimi powder as influenced by heating method and microbial transglutaminase
- (2018) Xiujin Guo et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of Olive Leaf Powder on Mechanical Properties of Heat-Induced Surimi Gel
- (2018) Muh Ali Arsyad et al. Journal of Aquatic Food Product Technology
- Determination of the effects of different high-temperature treatments on texture and aroma characteristics in Alaska pollock surimi
- (2018) Hua Zhang et al. Food Science & Nutrition
- Effect of ultra-high pressure on the structure and gelling properties of low salt golden threadfin bream (Nemipterus virgatus) myosin
- (2018) Jianyi Wang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage
- (2018) Ru Jia 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
- The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels
- (2017) Lei Ji et al. FOOD HYDROCOLLOIDS
- Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber
- (2017) Xinbo Zhuang et al. FOOD RESEARCH INTERNATIONAL
- Myosin Denaturation Study for the Quality Evaluation of Fish Muscle-based Products
- (2017) Kunihiko Konno FOOD SCIENCE AND TECHNOLOGY RESEARCH
- Effects of Water-Extractable Arabinoxylan on the Physicochemical Properties and Structure of Wheat Gluten by Thermal Treatment
- (2017) Yunping Zhu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effects of heat treatment at two temperatures on the myosin cluster of bighead carp for gel formation
- (2017) Li Yuan et al. CyTA-Journal of Food
- Assessing the textural properties of Pacific whiting and Alaska pollock surimi gels prepared with carrot under various heating rates
- (2017) Ji Hoon Moon et al. Food Bioscience
- Different additives to enhance the gelation of surimi gel with reduced sodium content
- (2016) Deysi Cando et al. FOOD CHEMISTRY
- Inhibitory effect of microwaved thinned nectarine extracts on polyphenol oxidase activity
- (2016) Diego Redondo et al. FOOD CHEMISTRY
- Quality and proteome changes of beef M.longissimus dorsi cooked using a water bath and ohmic heating process
- (2016) Xiaojing Tian et al. Innovative Food Science & Emerging Technologies
- Changes of protein secondary structures of pollock surimi gels under high-temperature (100 °C and 120 °C) treatment
- (2016) Lili Zhang et al. JOURNAL OF FOOD ENGINEERING
- Effects of Microwave Radiation and Water Bath Heating on the Physicochemical Properties of Actomyosin from Silver Carp (Hypophthalmichthys molitrix) during Setting
- (2016) Dandan Feng et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Combined effect of pH and heating conditions on the physical properties of Alaska pollock surimi gels
- (2016) Myeong Gi Lee et al. JOURNAL OF TEXTURE STUDIES
- Factors influencing meat emulsion properties and product texture: A review
- (2015) D. Santhi et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Thermal gelation of myofibrillar proteins from aquatic organisms
- (2015) I. J. Tolano-Villaverde et al. CyTA-Journal of Food
- Production of Whey Protein-Based Aggregates Under Ohmic Heating
- (2015) Ricardo N. Pereira et al. Food and Bioprocess Technology
- Effect of CaCl2 on denaturation and aggregation of silver carp myosin during setting
- (2015) Dan Jia et al. FOOD CHEMISTRY
- Unlocking Potentials of Microwaves for Food Safety and Quality
- (2015) Juming Tang JOURNAL OF FOOD SCIENCE
- Effect of salmon plasma protein on Pacific whiting surimi gelation under various ohmic heating conditions
- (2015) Matthew R. Fowler et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of electron irradiation and heat on the structure of hairtail surimi
- (2015) Xianping Lin et al. RADIATION PHYSICS AND CHEMISTRY
- Thermal gelation of myofibrillar proteins from aquatic organisms
- (2015) I. J. Tolano-Villaverde et al. CyTA-Journal of Food
- Processing technology for walleye pollock: surimi innovation
- (2014) Yutaka Fukuda FISHERIES SCIENCE
- Changes in Shear Parameters, Protein Degradation and Ultrastructure of Pork Following Water Bath and Ohmic Cooking
- (2013) Yan Dai et al. Food and Bioprocess Technology
- Heat-induced denaturation and aggregation of actomyosin and myosin from yellowcheek carp during setting
- (2013) Yuqin Ding et al. FOOD CHEMISTRY
- The mechanism of high pressure-induced gels of rabbit myosin
- (2012) Yingying Cao et al. Innovative Food Science & Emerging Technologies
- Effects of high-temperature treatment (⩾100°C) on Alaska Pollock (Theragra chalcogramma) surimi gels
- (2012) Lili Zhang et al. JOURNAL OF FOOD ENGINEERING
- An investigation of the effect of microwave treatment on the structure and unfolding pathways of β-lactoglobulin using FTIR spectroscopy with the application of two-dimensional correlation spectroscopy (2D-COS)
- (2012) A.I. Gomaa et al. VIBRATIONAL SPECTROSCOPY
- CO2 capture using whey protein isolate
- (2011) Md. Imtiaz-Ul-Islam et al. CHEMICAL ENGINEERING JOURNAL
- Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review
- (2011) José A. Ramírez et al. FOOD HYDROCOLLOIDS
- Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi
- (2011) Xiangjin Fu et al. FOOD HYDROCOLLOIDS
- Myosin Denaturation and Cross-linking in Alaska Pollack Salted Surimi during Its Preheating Process as Affected by Temperature
- (2011) Kunihiko KONNO et al. FOOD SCIENCE AND TECHNOLOGY RESEARCH
- Rheological and Biochemical Characterization of Salmon Myosin as Affected by Constant Heating Rate
- (2011) Zachary H. Reed et al. JOURNAL OF FOOD SCIENCE
- Thermal Denaturation of Tilapia Myosin and Its Subunits as Affected by Constantly Increasing Temperature
- (2011) Zachary Harold Reed et al. JOURNAL OF FOOD SCIENCE
- Thermophysical Characterization of Tilapia Myosin and Its Subfragments
- (2011) Zachary H. Reed et al. JOURNAL OF FOOD SCIENCE
- Aseptic processing of apricots in syrup by means of a continuous pilot scale ohmic unit
- (2011) G. Pataro et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Gelation characteristics of tropical surimi under water bath and ohmic heating
- (2011) Panchaporn Tadpitchayangkoon et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Gelling Properties of Spanish Mackerel (Scomberomorus niphonius) Surimi as Affected by Washing Process and High Pressure
- (2010) Xiaoling Luo et al. International Journal of Food Engineering
- Pasteurization process development for controlling Salmonella in in-shell almonds using radio frequency energy
- (2010) M. Gao et al. JOURNAL OF FOOD ENGINEERING
- A COMPARISON OF HEAT-INDUCED CHANGES OF INTRAMUSCULAR CONNECTIVE TISSUE AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE DURING WATER BATH AND MICROWAVE HEATING
- (2010) H.J. CHANG et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Solubility of Salmon Myosin as Affected by Conformational Changes at Various Ionic Strengths and pH
- (2010) TEIN M. LIN et al. JOURNAL OF FOOD SCIENCE
- Effect of preheating temperature on the microstructure of walleye pollack surimi gels under the inhibition of the polymerisation and degradation of myosin heavy chain
- (2010) Mohammed Ismail Hossain et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Alternatives for Efficient and Sustainable Production of Surimi: A Review
- (2009) A.M. Martín-Sánchez et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Autolysis of goatfish (Mulloidichthys martinicus) mince: Characterisation and effect of washing and skin inclusion
- (2008) Suthasinee Yarnpakdee et al. FOOD CHEMISTRY
- Reactivity of Fish and Microbial Transglutaminases on Glutaminyl Sites of Peptides Derived from Threadfin Bream Myosin
- (2008) Bung-Orn Hemung et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now