Results 1 to 10 of about 6,700,477 (288)

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, Ziran ZHANG, Ying LI, Gaigai NIU   +3 more
doaj   +1 more source

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, Yi LI, Songyi LIN, Baoshang FU, Ruiyao LI, Xiaoyang SHAO, Simin ZHANG   +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, Huan LI, Yun JIANG, Li ZHU, Xiaobei ZHAN   +4 more
doaj   +1 more source

Effect of Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus on the Quality of Squid (Dosidicus gigas) Surimi Sausage

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

Impact of Silicon Addition on the Development of Gelled Pork Lard Emulsions with Controlled Lipid Digestibility for Application as Fat Replacers

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, Marina Hernández-Martín, Alba Garcimartín, Arancha Saiz, M. Elvira López-Oliva, Juana Benedí, María Dolores Álvarez   +6 more
doaj   +1 more source

Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review

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, Yiyuan Xu, Shuyu Zu, Xuee Wu, Aimin Shi, Jinchuang Zhang, Qiang Wang, Ning He   +7 more
doaj   +1 more source

Insight into the Effect of Ice Addition on the Gel Properties of Nemipterus virgatus Surimi Gel Combined with Water Migration

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, Yiqian Zou, Aimei Zhou, Jie Xiao, Soottawat Benjakul   +4 more
doaj   +1 more source

Gracilaria gracilis (Gracilariales, Rhodophyta) from Dakhla (Southern Moroccan Atlantic Coast) as Source of Agar: Content, Chemical Characteristics, and Gelling Properties

Marine Drugs, 2021
Agar is a sulfated polysaccharide extracted from certain marine red algae, and its gel properties depend on the seaweed source and extraction conditions.
Zahira Belattmania, Sanaa Bhaby, Amal Nadri, Khaoulaa Khaya, Fouad Bentiss, Charafeddine Jama, Abdeltif Reani, Vitor Vasconcelos, Brahim Sabour   +8 more
doaj   +1 more source

A Strategy for Rapid Acquisition of the β-D-Fructofuranosidase Gene through Chemical Synthesis and New Function of Its Encoded Enzyme to Improve Gel Properties during Yogurt Processing

Foods, 2023
A chemical gene synthesis strategy was developed in order to obtain β-D-fructofuranosidase, and a novel gene, AlFFase3, was characterized from Aspergillus luchuensis and expressed in Escherichia coli.
Zhou Chen, Yimei Shen, Jiangqi Xu
doaj   +1 more source

Effects of Aqueous Extract of Zanthoxylum bungeanum on Gel Properties of Mandarin Fish (Siniperca chuatsi) Surimi Gel

Shipin gongye ke-ji, 2023
In this study, the effect of Zanthoxylum bungeanum aqueous extract (ZBAE) with the addition of 0, 0.125%, 0.25%, 0.5% and 1.0% on the characteristics of mandarin fish surimi gel, including water-holding capacity, gel strength, texture, whiteness ...
Haiqiu WEI, Mingliu YANG, Yingqin ZHOU, Xubo FANG, Xiaoe CHEN, Ningning XIE   +5 more
doaj   +1 more source