Gel Properties and Interaction Mechanism of Heat-Induced Lentinan–Chicken Myofibrillar Protein [PDF]
FoodsThe enhancement of gel properties in chicken myofibrillar proteins (MPs) is a crucial objective in meat processing. In this experiment, we systematically investigated the effects of lentinan (LNT) on MP gel formation ability and three-dimensional network
Kexin Li +11 more
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Gel properties of chicken-squilla low-fat mince gel with inulin: Physicochemical properties, microstructure, intermolecular interactions, and formation mechanism [PDF]
Food Chemistry: XThis study aimed to examine the relationship of inulin with the chicken-Squilla mince mixture gel (CSMMG). The gel characteristics, microstructure, and intermolecular interactions, and formation mechanism of CSMMG with different inulin were determined ...
Lijing Geng +9 more
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Modulating Magnesium Ion Release for Dual Enhancement of Gel Properties and Nutrient Retention in Selenium-Enriched Tofu [PDF]
FoodsTraditional rapid coagulation processes often compromise the quality of selenium-enriched tofu, leading to suboptimal texture and substantial nutrient loss.
Fute Du +7 more
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Comparative Analysis of Gel Properties of Sodium Citrate-Treated Giant Squid and Pork for Surimi Production [PDF]
GelsThe giant squid, despite its abundance as a resource, is underutilized for surimi production due to its distinctive odor and poor gel-forming ability.
Hongliang Mu, Zufang Wu
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Effects of Gnaphalium affine Extract on the Gel Properties of •OH-Induced Oxidation of Myofibrillar Proteins [PDF]
FoodsThis study aimed to investigate the effect of Gnaphalium affine extract (GAE) (0.04, 0.2 and 1 mg/g protein) on the gel properties of porcine myofibrillar proteins (MPs) in a simulated Fenton oxidation system, using tea polyphenols (TPs) at similar ...
Haijun Chang +4 more
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Effects of Ca2+ on the Gel Properties and in Vitro Digestibility of HG-added Surimi Gel
Shipin gongye ke-ji, 2022 Hsian-tsao gum (HG) possessed of good biological activity and gel-promoting property could improve the textural properties of surimi gel. Ca2+ was commonly used in surimi products, however, effects of Ca2+ on the gel properties of HG-added surimi were ...
Gang YOU +3 more
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Effects of Different Types of Modified Starch on Gel Properties of Spanish Mackerel Surimi
Shipin gongye ke-ji, 2023 The effects of three different types of modified starch additives, hydroxypropyl starch phosphate (FMS 117), acetylated distarch adipate (FMS 121), and pregelatinized acetylated distarch adipate (FMS 1820), on the gel property and product quality of ...
Ruichun WANG +6 more
doaj +1 more source
The Structure, Function, Modification Methods and Application in Food Field of Curdlan
Shipin gongye ke-ji, 2023 Curdlan is a natural exopolysaccharide produced by microorganisms without branching structure which is composed of glucose linked with β-1,3 glycosidic bonds, and used as a stabilizer, thickener in the food industry. Curdlan exhibits excellent functional
Dan SUN +4 more
doaj +1 more source
Fermentation, 2023 Dosidicus gigas is a kind of low-fat food with poor gel properties. Fermentation has been proved to be an effective food processing method that could improve the gel properties of meat. Here, we inoculated D.
Hongliang Mu, Peifang Weng, Zufang Wu
doaj +1 more source
Gels, 2023 Pork lard gelled emulsions stabilized with two proteins [soy protein concentrate (SPC) or a pork rind protein extract (PRP)], both with and without added silicon (Si) from diatomaceous earth powder, were gelled by microbial transglutaminase and к ...
Susana Cofrades +6 more
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