Zobrazeno 1 - 10
of 2 309
pro vyhledávání: '"Gel properties"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 24, Pp 233-242 (2024)
In this study, the effect of electric field on the component dissolution and gel properties of silver carp surimi was investigated. The optimal process for electric field-assisted water-saving washing of surimi was obtained through response surface e
Externí odkaz:
https://doaj.org/article/1b22847ecf574ac9974e902ececa45bd
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 23, Pp 69-75 (2024)
The poor gel properties of fish gelatin (FG) limit its application in production. Chitosan (CS) and glutamine transaminase (TG) have been proved to be able to improve the gel properties of FG. In this study, TG and CS were used to modify FG, producin
Externí odkaz:
https://doaj.org/article/419ef2435973488197f5a2ed59696108
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 23, Pp 129-139 (2024)
This study aimed to utilize oyster resources more effectively and provide novel feasible methods for the production of oyster gel products. In this study, the gelation mechanism of whole oyster-soybean isolate protein composite gels was systematicall
Externí odkaz:
https://doaj.org/article/85e3c69f401d4d2a9d36b071501c44d5
Publikováno v:
Shipin Kexue, Vol 45, Iss 21, Pp 68-80 (2024)
This study aimed to develop an eco-friendly and efficient low-sugar marination technology for making sugar-shelled marinated eggs. Low-sugar sugar-shelled marinated eggs were prepared by partially replacing sucrose with xylitol under the assistance o
Externí odkaz:
https://doaj.org/article/880d55e4d53048158ed313b65c18a0d9
Publikováno v:
Shipin Kexue, Vol 45, Iss 22, Pp 189-198 (2024)
Myofibrillar protein (MP) and sarcoplasmic protein (SP) were extracted from pale, soft and exudative (PSE)-like chicken. The research investigated the differences in the heat-induced gel properties of SP-MP blends at 1:9, 2:8 and 3:7 ratios (m/m) and
Externí odkaz:
https://doaj.org/article/41f3c8ad66c2476db83bed894290c2a3
Publikováno v:
Shipin Kexue, Vol 45, Iss 20, Pp 74-81 (2024)
The study analyzed the impact of adding Moringa oleifera dietary fiber (MDF) on the gel strength, color, water-holding capacity, protein secondary structure, microstructure, rheology, and texture properties of silver carp surimi. The results showed t
Externí odkaz:
https://doaj.org/article/10b0307459f94c2ab69ca46a8892fd2e
Publikováno v:
Shipin Kexue, Vol 45, Iss 20, Pp 107-114 (2024)
Composite gel network systems were prepared by mixing sodium alginate (ALG) with low methoxyl pectin (LMP) with the addition of Ca2+. The effect of different LMP/ALG ratios and Ca2+ concentrations on gel properties including gel strength, moisture st
Externí odkaz:
https://doaj.org/article/370c3d0fc12e424da91d382d8294ffea
Autor:
Wenting Jiang, Jiulin Wu, Fujia Yang, Xu Chen, Meizhen Chen, Jianlian Huang, Jinhong Wu, Shuo Wan, Xixi Cai, Shaoyun Wang
Publikováno v:
Food Frontiers, Vol 5, Iss 5, Pp 2155-2170 (2024)
Abstract It is crucial to improve the gel properties of myofibrillar protein (MP) in the production of surimi products. This study investigated the effects of combining acetylated distarch phosphate (ADSP) with pea protein isolate (PPI) as exogenous
Externí odkaz:
https://doaj.org/article/2c168de6626c4e3eb4bdd1c3828352ac
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