Effects of repeated deboning on structure, composition, and gelling properties of silver carp surimi.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11885
Abstract: BACKGROUND Surimi is produced from the various sequences of filleting, deboning, washing, dehydrating, blending with cryprotectant, and freezing. Deboning, after which fish flesh is minced and separated from bone, skin, etc., is a vital step… read more here.
Keywords: cycle; repeated deboning; gelling properties; silver carp ... See more keywords
Effect of modified washing process on water usage, composition and gelling properties of grass carp surimi.
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DOI: 10.1002/jsfa.12079
Abstract: BACKGROUND Washing is an essential process in surimi production, from which a large amount of waste water is generated. Due to the increasing pressure of environmental protection, it is an urgent technical requirement for surimi… read more here.
Keywords: composition; water; water usage; gelling properties ... See more keywords
Contribution of κ-/ι-carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12163
Abstract: BACKGROUND The contribution and mechanism of κ-/ι-carrageenan (CG) with different hydration characteristics on the gelling properties of shrimp myofibrillar protein (MP) gelation was studied. RESULTS The gel strength, water-holding capacity and viscoelastic properties of MP… read more here.
Keywords: properties shrimp; contribution; gelling properties; gel ... See more keywords
Effects of heating rates on the self-assembly behavior and gelling properties of beef myosin.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12456
Abstract: BACKGROUND Myosin is the most important component of myofibrillar protein, has excellent gelling properties. So far, heating treatment is still the mainstream method for forming gel in meat products, and it has the most extensive… read more here.
Keywords: self assembly; effects heating; rates self; gelling properties ... See more keywords
Effect of Lentinan on gelling properties and structural changes of goose myofibrillar protein under oxidative stress.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12618
Abstract: BACKGROUND The reduction of protein oxidation is critical to maintaining reconstituted meat product quality. In this study, the dose-dependent effects of lentinan (LNT) on gelling properties and chemical changes of oxidatively stressed goose myofibrillar protein… read more here.
Keywords: oxidation; effect; goose myofibrillar; gelling properties ... See more keywords
Improved effect of flaxseed gum on the weakened gelling properties of myofibrillar protein induced by catechin.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131136
Abstract: The effect of flaxseed gum (FG) on the weakened gelling properties of myofibrillar proteins (MP) induced by catechin was investigated. Different levels of FG and catechin were incorporated into MP and the chemical changes of… read more here.
Keywords: gelling properties; weakened gelling; gum weakened; properties myofibrillar ... See more keywords
The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.07.041
Abstract: Abstract The aim of this investigation was to evaluate the effect of pH variation, sucrose, salt and hydrocolloid gums (xanthan, guar, karaya and locust bean) addition on the gelling properties and the water holding capacity… read more here.
Keywords: gelling properties; sucrose salt; hydrocolloid gums; salt ... See more keywords
Effect of extraction temperature on the gelling properties and identification of porcine gelatin
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DOI: 10.1016/j.foodhyd.2019.01.059
Abstract: Abstract High-performance liquid chromatography (HPLC) and linear-ion trap (LTQ)/Orbitrap high-resolution mass spectrometry were used to identify porcine gelatins extracted at different temperatures. Moreover, shear stress rheological detection techniques and a texture analyzer were applied to… read more here.
Keywords: gelling properties; gelatin; porcine gelatin; temperature ... See more keywords
Effects of oxidative modification on the functional, conformational and gelling properties of myofibrillar proteins from Culter alburnus.
Sign Up to like & getrecommendations! Published in 2020 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2020.08.052
Abstract: Protein oxidation is a critical process in the deterioration and spoilage of fish and related commodities during processing and storage. In this study, the hydroxyl radical generation system (HRGS) was used to simulate the effect… read more here.
Keywords: conformational gelling; oxidation; gelling properties; myofibrillar proteins ... See more keywords
Techno-Functional and Gelling Properties of Acha (Fonio) (Digitaria exilis stapf) Flour: A Study of Its Potential as a New Gluten-Free Starch Source in Industrial Applications
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DOI: 10.3390/foods11020183
Abstract: Fonio (Digitaria exilis Stapf) is an ancient African cereal that represents a rich source of carbohydrate, fat, fiber, vitamins, minerals, and sulfur-containing amino acids. Processing and utilization of fonio require adequate knowledge of its structural,… read more here.
Keywords: functional gelling; exilis stapf; gelling properties; digitaria exilis ... See more keywords