Zobrazeno 1 - 10
of 2 125
pro vyhledávání: '"Gel properties"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 103-111 (2024)
To improve the flavor of fish protein gelatin, the glycation reaction system was constructed with glucose, and use microplate readers, colorimeters, texture analyzers, rheometers, and gas chromatography-mass spectrometers were used to determine the f
Externí odkaz:
https://doaj.org/article/96bed654fbb04c10b4c3e89635d93d35
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 17, Pp 113-120 (2024)
This study aimed to investigate the effect of oxidized dihydromyricetin (oDMY) on the gel properties of silver carp (Hypophthalmichthys molitrix) surimi. The changes in gel strength, rheological properties, water-holding capacity, microstructure, pro
Externí odkaz:
https://doaj.org/article/410b062bfd1f45a1a6e92e27616437d8
Publikováno v:
Shipin Kexue, Vol 45, Iss 16, Pp 61-67 (2024)
Artemisia sphaerocephala Krasch. polysaccharide (ASKP) is a novel plant polysaccharide. In this study, an aqueous two-phase system (ATPS) consisting of gelatin (Gel) as the dispersed phase and ASKP 60P (a high-molecular-mass fraction of ASKP) as the
Externí odkaz:
https://doaj.org/article/5819240674054baf8753f6f3cc1d21f1
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 121-128 (2024)
To develop low-salt meat products and achieve the reduction in costs of meat production, the effect of konjac gum on the gel properties of soy protein isolate (SPI)-myofibrillar protein (MP) composite at various salt concentrations was investigated i
Externí odkaz:
https://doaj.org/article/04ab24ee3fdc4ca8a580ca4e72566f64
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 73-84 (2024)
The effects of the addition of curdlan gel with two different forms, thermal reversible curdlan gum (TRC) and thermal irreversible curdlan gum (TIRC) on the gelling properties and in vitro digestibility of myofibrillar proteins (MP) gel were investig
Externí odkaz:
https://doaj.org/article/7d24b15678e54b60969c463f0ea8dc6e
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 138-145 (2024)
To further develop a protein-polysaccharide composite fat replacer in low-fat meat products, this used pumpkin seed protein (PSP) and carrageenan to prepare a composite emulsion fat replacer, and added it to myofibrillar protein (MP) to form heat ind
Externí odkaz:
https://doaj.org/article/80fe4ec32e6f4ca98ba92a9c33a2b014
Publikováno v:
Shipin yu jixie, Vol 40, Iss 5, Pp 168-172 (2024)
Objective: To explore the potential of minor beans as ingredients for starch gel foods. Methods: The basic compositions were analyzed, as well as the hydration, pasting, and gel properties of five kinds of minor bean flours, including mung beans, pea
Externí odkaz:
https://doaj.org/article/f1bec81f0d584d41abafe9010ea3f5d2
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 81-88 (2024)
Aiming to improve the gel property of egg white proteins, in this research, taking egg white protein (EWP) as the research object, the changes in texture, water-holding ratio, molecular forces, Fourier transform infrared chromatography, circular dich
Externí odkaz:
https://doaj.org/article/21dcaba0e1af47859af6e220f595093c
Publikováno v:
Shipin Kexue, Vol 45, Iss 12, Pp 78-89 (2024)
This study investigated the effects of different concentrations (0.1%, 0.3%, 0.5%, 0.8% and 1.0% by mass relative to shrimp meat) of hyaluronic acid (HA) on the gel and physicochemical properties of surimi made from Litopenaeus vannamei. The results
Externí odkaz:
https://doaj.org/article/73dc1d6313014d3797933b5fa449b3ee
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 12, Pp 28-37 (2024)
To elucidate the influence of different concentrations of carrageenan (CA, 0.4%, 0.8%, 1.2%, 1.6%, 2.0%, w/w) on the gelation properties and structure of hemp protein isolate (HPI), with the hemp protein isolate without adding CA as the control, the
Externí odkaz:
https://doaj.org/article/87395c7ecb1b4fe38f45496439314f17