Results 161 to 170 of about 11,607,698 (257)

Investigation of the Gel Properties and Gelation Mechanism of a Surimi Blend Composed of Skipjack Tuna (Katsuwonus pelamis) and Purpleback Flying Squid (Symplectoteuthis oualaniensis). [PDF]

Foods
Liao J, Shi H, Wang J, Xia G, Zhao Y, Yu G, Shen X.   +6 more
europepmc   +1 more source

Gel properties of Nicandra physalodes (Linn.) gaertn. seeds polysaccharides with tea polyphenols and its application. [PDF]

Food Chem X
Ma QY, Xu QD, Chen N, Zeng WC.
europepmc   +1 more source

Fucoidan-Vegetable Oil Emulsion Applied to Myosin of Silver Carp: Effect on Protein Conformation and Heat-Induced Gel Properties. [PDF]

Foods
Wang W, Yan L, Yi S.
europepmc   +1 more source

Effects of daylily extract microcapsule on the quality and gel properties of steamed fish cake-a surimi-based product. [PDF]

Curr Res Food Sci
Wang H, Li J, Liu T, Han Y, Hou W, Yi Y.
europepmc   +1 more source

Effect of Inulin and Psyllium Husk Powder on Gel Properties and In Vitro Digestion of Hypophthalmichthys molitrix and Argopecten irradians Blended Surimi. [PDF]

Foods
Geng W, Tian M, Zhang X, Song M, Fan X, Li M, Ma Y, Benjakul S, Zhao Q.   +8 more
europepmc   +1 more source

Influence of starch on freeze-thaw stability of Hypophthalmichthys molitrix surimi gel observed via ice crystal distribution and gel properties. [PDF]

Food Chem X
Jiang X, Liang Q, Shi W.
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Improvement on gel properties of myofibrillar protein from chicken patty with potato dietary fiber: Based on the change in myofibrillar protein structure and water state.

International Journal of Biological Macromolecules, 2023
Influence of potato dietary fiber (PDF) on myofibrillar protein (MP) structure, aggregation behavior, and gel properties of chicken patty was evaluated. The Raman spectroscopy results indicated that the α-helix content decreased by 21.9 %, while β-sheets
J. Feng, Xue Bai, Ying Li, B. Kong, Maheshati Nuerjiang, Kairong Wu, Zihao Li, Xiufang Xia   +7 more
semanticscholar   +1 more source

Phase behavior of the gelation process of myofibrillar protein-curdlan blended system: Discussion based on rheology and gel properties.

Food Chemistry, 2023
The phase behavior in protein-polysaccharide blended systems is the main factor affecting the physical properties of composite gels; however, the phase behavior at room temperature and during heated gelation is lacking discussion.
Chang Zhang, Lei Chen, Hui Teng
semanticscholar   +1 more source

Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel.

Food Chemistry, 2023
In the study, high internal phase emulsions (HIPEs) prepared from Antarctic krill oil (AKO) were added into surimi and the effects on gel properties, lipid quality and stability were investigated.
Yinyin Lv, Xiaosong Sun, Hui Jia, Ruoyi Hao, Mrázek Jan, Xianbing Xu, Shengjie Li, Xiu-fang Dong, Jinfeng Pan   +8 more
semanticscholar   +1 more source

Mechanism for improving the gel properties of transglutaminase-mediated porcine myofibrillar protein by ultrasonic pretreatment combined with carrageenan.

Food Chemistry, 2023
To improve the limitation of transglutaminase on the quality of myofibrillar protein (MP) gel, this study investigated the synergistic effect of ultrasonic pretreatment in combination with carrageenan on the gel properties of transglutaminase-mediated MP
Jihong Li, Yajun Zhou, Zongping Li, Zhiyuan Ma, Qing Ma, Lu Wang   +5 more
semanticscholar   +1 more source