Investigation of the enhancement mechanism of ethanol addition on the gel performance of heat-induced surimi

Investigation of protective effect of ethanol on the natural structure of protein with infrared spectroscopy

(2022) Cui Yang et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Gel performance of surimi induced by various thermal technologies: A review

(2022) Zhiyu Xiong et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Radio frequency heating improves water retention of pork myofibrillar protein gel: An analysis from water distribution and structure

(2021) Xian Wang et al.   FOOD CHEMISTRY

The Role of Glycerol on the Thermal Gelation of Myofibrillar Protein from Giant Squid (Dosidicus gigas) Mince

(2021) Fuge Niu et al.   FOOD CHEMISTRY

Inhibitory effect of microwave heating on cathepsin l-induced degradation of myofibrillar protein gel

(2021) Qian Wang et al.   FOOD CHEMISTRY

Hydro- and aerogels from ethanolic potato and whey protein solutions: Influence of temperature and ethanol concentration on viscoelastic properties, protein interactions, and microstructure

(2021) David J. Andlinger et al.   FOOD HYDROCOLLOIDS

Whey proteins: Musings on denaturation, aggregate formation and gelation

(2020) Janine Wagner et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Ethanol induced the gelation behavior of duck egg whites

(2020) Lin Yu et al.   FOOD HYDROCOLLOIDS

Effects of lysine and arginine on the properties of low‐salt mince gel from striped catfish ( Pangasianodon hypophthalmus )

(2020) Natchaphol Buamard et al.   JOURNAL OF FOOD SCIENCE

Combined effect of microbial transglutaminase and ethanolic coconut husk extract on the gel properties and in-vitro digestibility of spotted golden goatfish (Parupeneus heptacanthus) surimi gel

(2020) Avtar Singh et al.   FOOD HYDROCOLLOIDS

Ethanol induced changes in structural, morphological, and functional properties of whey proteins isolates: Influence of ethanol concentration

(2020) Yangyang Feng et al.   FOOD HYDROCOLLOIDS

Structural changes of silver carp myosin glycated with konjac oligo-glucomannan: Effects of deacetylation

(2019) Jianhua Liu et al.   FOOD HYDROCOLLOIDS

Improvement of gel properties of mackerel mince by phlorotannin extracts from sporophyll of Undaria pinnatifidai and UVA induced cross‐linking

(2019) Di Jiang et al.   JOURNAL OF TEXTURE STUDIES

Effects of pH on self-assembly of silver carp myosin at low temperature

(2019) Li Wei et al.   Food Bioscience

In vitro pepsin digestion of silver carp (Hypophthalmichthys molitrix) surimi gels after cross-linking by Microbial Transglutaminase (MTGase)

(2019) Mengxue Fang et al.   FOOD HYDROCOLLOIDS

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

Thermal Gel Degradation (Modori) in Sturgeon ( Acipenseridae ) Surimi Gels

(2019) Shuwei Tang et al.   JOURNAL OF FOOD SCIENCE

Physicochemical properties of tilapia (Oreochromis niloticus) actomyosin subjected to high intensity ultrasound in low NaCl concentrations

(2019) Ling Tang et al.   ULTRASONICS SONOCHEMISTRY

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

Effect of processing on aggregation mechanism of egg white proteins

(2018) Negar Gharbi et al.   FOOD CHEMISTRY

Mobility and redistribution of waters within bighead carp (Aristichthys nobilis) heat-induced myosin gels

(2018) Li Yuan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

Distinguishing dynamical features of water inside protein hydration layer: Distribution reveals what is hidden behind the average

(2017) Saumyak Mukherjee et al.   JOURNAL OF CHEMICAL PHYSICS

Effect of electron irradiation on the gel properties of Collichthys lucidus surimi

(2017) Siyao Deng et al.   RADIATION PHYSICS AND 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

Different additives to enhance the gelation of surimi gel with reduced sodium content

(2016) Deysi Cando et al.   FOOD CHEMISTRY

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

Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts

(2015) Natchaphol Buamard et al.   FOOD HYDROCOLLOIDS

High pressure effects on heat-induced gelation of threadfin bream (Nemipterus spp.) surimi

(2015) Zhiwei Zhu et al.   JOURNAL OF FOOD ENGINEERING

Heat-induced denaturation and aggregation of actomyosin and myosin from yellowcheek carp during setting

(2013) Yuqin Ding et al.   FOOD CHEMISTRY

A study of alcohol and temperature effects on aggregation of β-lactoglobulin by viscosity and small-angle X-ray scattering measurements

(2013) Koji Yoshida et al.   JOURNAL OF MOLECULAR LIQUIDS

Effects of high-temperature treatment (⩾100°C) on Alaska Pollock (Theragra chalcogramma) surimi gels

(2012) Lili Zhang et al.   JOURNAL OF FOOD ENGINEERING

Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi

(2011) Xiangjin Fu et al.   FOOD HYDROCOLLOIDS

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