The effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10254
Abstract: BACKGOUND Hydrocolloids is the most commonly used additive in the processing of surimi products. However, the effect of hydrocolloids on surimi protein conformation has not been reported and the level of hydrocolloids may be a… read more here.
Keywords: effect; surimi; curdlan carrageenan; gel properties ... See more keywords
Enzyme-catalyzed acylation improves gel properties of rapeseed protein isolate.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10457
Abstract: BACKGROUND Although rapeseed protein isolate (RPI) possessed some good functional properties, the use of RPI as an ingredient in food industry is restricted mainly due to its inferior gelation. The purpose of this study was… read more here.
Keywords: rapeseed protein; rpi; microscopy; acylation ... See more keywords
Study on gel properties of lysozyme-free egg white before and after Lactiplantibacillus plantarum fermentation.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11897
Abstract: BACKGROUND Isolation of lysozyme from egg white (EW) using ion exchange resin adsorption method generates large quantities of lysozyme-free egg white (LFEW) with poor gelling property. To maximize the applications of LFEW, the effect of… read more here.
Keywords: egg white; plantarum fermentation; gel; fermentation ... See more keywords
Effect of pH on the thermal gel properties of whey protein isolate-high acyl gellan gum.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12512
Abstract: BACKGROUND Protein-polysaccharide gels have significant and unique properties in food formulations. However, they are susceptible to environmental influences like heat and pH. The present work investigated the effects of acid and alkali treatments on the… read more here.
Keywords: whey protein; protein isolate; acyl gellan; high acyl ... See more keywords
Exploring the influence mechanism of water grinding on the gel properties of corn starch based on changes in its structure and properties.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12554
Abstract: BACKGROUND At present, most studies have focused on the preparation of modified starches by dry grinding. As an excellent starch plasticizer, water might enhance the action of grinding on the structure of starch granules, and… read more here.
Keywords: structure; water; starch; water grinding ... See more keywords
Effects of quercetin on the gel properties of pork myofibrillar proteins and related changes in protein conformation.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12558
Abstract: BACKGROUND In order to study the effects of quercetin on the functionality of myofibrillar proteins (MPs), various levels of quercetin (0, 10, 50, 100 and 200 μmol/g protein) were added to MPs solution and the… read more here.
Keywords: mol; effects quercetin; gel properties; mol quercetin ... See more keywords
Use of soybean oil to modulate the gel properties of soybean protein isolation-wheat gluten composite with or without CaCl2.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12684
Abstract: BACKGROUND Plant protein is widely used in the study of animal protein substitutes and healthy sustainable products. The gel properties are crucial for the production of plant protein foods. Therefore, this study investigated the use… read more here.
Keywords: cacl2; oil; soybean oil; gel properties ... See more keywords
Influence mechanisms of linoleic acid and oleic acid on the gel properties of egg yolk protein.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.13507
Abstract: BACKGROUND The gel property is among the crucial functional properties of egg yolk (EY), which determines the texture and flavor of EY products. In this study, the effects of two unsaturated fatty acids (monounsaturated fatty… read more here.
Keywords: gel; properties egg; egg yolk; fatty acids ... See more keywords
Combined Use of Rheology, LF-NMR, and MRI for Characterizing the Gel Properties of Hairtail Surimi with Potato Starch
Sign Up to like & getrecommendations! Published in 2020 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-020-02423-y
Abstract: The effects of potato starch (4%, 8%, 12%, 16%, and 20%) on the gel properties of hairtail surimi were investigated by rheology, low-field nuclear magnetic resonance (LF-NMR), and magnetic resonance imaging (MRI). The results indicated… read more here.
Keywords: potato starch; rheology; gel properties; starch ... See more keywords
Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure.
Sign Up to like & getrecommendations! Published in 2017 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2016.09.040
Abstract: The rheological behavior, gel properties and nanostructure of complex modified fish scales gelatin (FSG) by pectin and microbial transglutaminase (MTGase) were investigated. The findings suggested that MTGase and pectin have positive effect on the gelation… read more here.
Keywords: microscopy; complex modified; behavior gel; gel properties ... See more keywords
Influence of Mesona blumes polysaccharide on the gel properties and microstructure of acid-induced soy protein isolate gels.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.126125
Abstract: The effect of Mesona blumes polysaccharide (MBP) on the microstructure and gel properties of glucono-delta-lactone-induced soy protein isolate (SPI) gels was evaluated by texture, water holding capacity, rheology, and microstructure analysis. The results showed that… read more here.
Keywords: induced soy; mbp; gel properties; mesona blumes ... See more keywords