Zobrazeno 1 - 10
of 425
pro vyhledávání: '"surimi gel"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 21, Pp 138-146 (2024)
This study examined the effects of egg white protein (EWP) and konjac glucomannan (KGM) on the digestion and fermentation properties of shrimp (Trachypenaeus curvirostris) surimi gel (SSG) using in vitro models. The results showed that the in vitro p
Externí odkaz:
https://doaj.org/article/ac298cc3ac9d479a8e2951d8bf1d7e9c
Autor:
Chenxing Du, Ge Zhu, Hanwen Hu, Zhangqun Duan, Shuizhong Luo, Lin Lin, Jianfeng Lu, Zhi Zheng
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101866- (2024)
This study investigated the mechanisms underlying the influence of droplet size and emulsifier wettability on gel properties when oil-in-water (O/W) emulsions serve as fillers in myofibrillar protein (MP) gels. Pickering emulsions with varying drople
Externí odkaz:
https://doaj.org/article/f013831fa7814bab8c86ea4b897603ff
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101995- (2024)
Starch has been recognized as a vital ingredient in surimi products due to its ability to absorb water, which reduces the deterioration of gels and water loss during freezing and thawing. However, it is essential to ascertain the role of starch in th
Externí odkaz:
https://doaj.org/article/dc7e82abba4d431992ff91ba7cb074f2
Autor:
Zhang, Jingyan a, Khoder, Ramy M. a, Yang, Hong a, Yin, Tao a, b, Liu, Ru a, b, You, Juan a, b, ⁎
Publikováno v:
In Food Structure January 2025 43
Publikováno v:
In Food Chemistry: X 30 December 2024 24
Autor:
Du, Chenxing a, Zhu, Ge a, Hu, Hanwen a, Duan, Zhangqun b, ⁎⁎, Luo, Shuizhong a, Lin, Lin a, Lu, Jianfeng a, ⁎, Zheng, Zhi a, ⁎
Publikováno v:
In Food Chemistry: X 30 December 2024 24
Autor:
Sun, Ying a, Sun, Jiahui a, Zhao, Mantong a, Zhao, Meihui a, Shi, Haohao a, Liu, Zhongyuan a, Zhang, Xueying a, Xia, Guanghua a, b, ⁎
Publikováno v:
In Food Research International February 2025 201
Publikováno v:
Shipin Kexue, Vol 45, Iss 7, Pp 233-242 (2024)
In this study, the effect of alginate and/or transglutaminase (TGase) in combination with ultrasonic treatment on the heat-induced gel quality, water-holding capacity (WHC) and myosin conformational changes of unwashed surimi was investigated. The re
Externí odkaz:
https://doaj.org/article/03b27dd2d81b4afe85ff47ecb2d30bb3
Autor:
Zhao, Qiaoli a, Zheng, Bin b, Li, Jinwei c, Cheong, Kit Leong a, Li, Rui a, Chen, Jianping a, Liu, Xiaofei a, Jia, Xuejing a, Song, Bingbing a, Wang, Zhuo a, Zhong, Saiyi a, ⁎
Publikováno v:
In Trends in Food Science & Technology October 2024 152
Autor:
Yisha Xie, Kangyu Zhao, Feng Yang, Wenjing Shu, Junkun Ma, Yizhen Huang, Xi Cao, Qingqing Liu, Yongjun Yuan
Publikováno v:
Ultrasonics Sonochemistry, Vol 107, Iss , Pp 106911- (2024)
The hardness properties of unwashed surimi gel are considered as the qualities of gelation defect. This research investigated the effect of ultrasound-assisted first-stage thermal treatment (UATT) on the physicochemical properties of unwashed Silver
Externí odkaz:
https://doaj.org/article/0556461982524de49f28c536228c7568