Foods, 2021 In meat processing, changes in the myofibrillar protein (MP) structure can affect the quality of meat products. High hydrostatic pressure (HHP) has been widely utilized to change the conformational structure (secondary, tertiary and quaternary structure)
Huipeng Liu +7 more
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Gels, 2023 The impact of prebiotics on the structural characteristics of yogurt is an important aspect of evaluating its functional properties. This study aimed to evaluate and compare the effects of several commonly used prebiotics, including fructooligosaccharide
Dongdong Li +6 more
doaj +2 more sources
Foods, 2021 The effect of the amount of ice added (20–60%) on the gel properties and water migration of Nemipterus virgatus surimi gel obtained with two-stage heat treatment was studied.
Haiqiang Chen +4 more
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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
doaj +2 more sources
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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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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Gel Properties and Protein Structures of Minced Pork Prepared with κ-Carrageenan and Non-Meat Proteins [PDF]
GelsProblems with minced pork include water release and low gel strength. This study aimed to investigate the effect of treatments with κ-carrageenan (κ-CAR), egg white powder (EWP), wheat gluten (WG), soy isolate protein (SPI), and a combination of these ...
Yang Ye +5 more
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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