Results 61 to 70 of about 4,399 (231)

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, Volume 103, Issue 3, Page 197-224, March 2026.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

Karakteristik Sensoris Chikuwa dengan Perbedaan Bahan Baku Surimi Ikan

, 2021
        Increased production of aquacultured freshwater fish, such as Pangasius pangasius, Oreochromis niloticus, and Clarias batrachus, wich have low commercial value as potential alternative raw materials for surimi.
Herpandi, Herpandi, Rachmawati, Siti Hanggita, Sari, Dwi Inda, Warayu, Reistha   +3 more
core   +1 more source

Characteristics of Composite Gels Derived From Seaweed, Rice Protein, and Insoluble Dietary Fibers: Effect of pH and Monovalent Ions

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Composite gels comprises of seaweed, rice protein and date fibers exhbited enhanced gel strength and texture with reduced syneresis. Date fibers contributing significantly to the gels’ distinctive color. The combination of ingredients in this blend leverages the functional properties of each component to create a composite blend with superior physical ...
Muneeba Zubair Alam, Mohammed Tarique, Shamma Aldhaheri, Oni Yuliarti   +3 more
wiley   +1 more source

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

Foods
How to improve the gel properties of protein has become a research focus in the field of seafood processing. In this paper, a fucoidan (FU)–vegetable oil emulsion was prepared, and the mechanism behind the effect of emulsion on protein conformation and ...
Wei Wang, Lijuan Yan, Shumin Yi
doaj   +1 more source

Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Protein gels have diverse applications in food industry, with plant proteins as potential alternatives to animal‐derived products. The applications of protein gels mainly depend on gel properties while gel digestibility affects the delivery and release of nutrients. However, the relationship and synergistic influences among gelation mechanism,
Xue Dong, Yong Wang, Xiao Dong Chen, Cordelia Selomulya   +3 more
wiley   +1 more source

Effect of Hyposalivation on Fish Cake Mastication in Healthy Individuals

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
Hyposalivation did not affect any fish cake sensory evaluation properties. Masticatory duration for rolled omelet increased considerably. No significant differences in fish cake were observed between volunteers with and without hyposalivation, owing to the high water content of fish paste products.
Chisato Aizawa, Reiko Ita, Yuto Ochiai, Anna Sasa, Namon Phetnin, Yoko Kawana, Kazuhiro Ono, Natsuka Takada, Takanori Tsujimura, Jin Magara, Makoto Inoue   +10 more
wiley   +1 more source

Influence of leaching process on the properties of lizardfish surimi [PDF]

, 2013
Lizardfish meat is popular as the material of surimi based products, due to its high gel forming ability, white color, and good flavor. However, lizardfish meat yields formaldehyde (FA), which strongly attaches and denatures the surimi protein, even in ...
ヤマウチ, ハルナ, 福田, 裕, フクダ, ユタカ, Fukushima, Hideto, Kurokawa, Shinya, Fukuda, Yutaka, 福島, 英登, Kuwata, Tomoyo, Ishigami, Shou, フクシマ, ヒデト, 石上, 翔, イシガミ, ショウ, 山内, 春菜, 2822, 2821, 桑田, 智世, クワタ, トモヨ, Yamauchi, Haruna, 2819, 2818, 2817, 黒川, 清也, クロカワ, シンヤ, 2816   +23 more
core  

ANALISIS RANTAI PASOK DAN NILAI TAMBAH PRODUK SURIMI EKSPOR : Supply Chain Analysis and Value Added of Export Surimi Products

, 2023
Pemilihan aliran rantai pasok merupakan kegiatan yang sangat krusial untuk dapat memuaskan pelanggan akhir dalam rantai pasok suatu produk. Penelitian ini bertujuan untuk mengidentifikasi aliran rantai pasok surimi ekspor, menganalisis besarnya nilai ...
Yuliati, Nuriah, Syah, Mirza Andrian, Mirza Andrian Syah, Feby Lailah, Nuriah Yuliati, Lailah, Feby   +5 more
core   +1 more source

Soybean protein isolate–inulin conjugates prepared through ultrasound improves the quality of unwashed surimi gel

Ultrasonics Sonochemistry
In order to improve the problem of low quality in unwashed surimi gels, this study prepared soybean protein isolate–inulin (SPI–inulin) conjugates using ultrasonic-assisted treatment and investigated their potential applications in unwashed surimi.
Dongrui Zhang, Jianrong Li, Shumin Yi, Xuepeng Li, Yongxia Xu, Hongbo Mi, Wenhui Zhu   +6 more
doaj   +1 more source

Fabrication of Fructooligosaccharide‐Larimichthys crocea Peptide Copolymer by Wet‐Heating for Enhanced Calcium Delivery and Bone‐Lipid Metabolism Regulation

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
A food‐derived fructooligosaccharide‐Larimichthys crocea peptide (FOS‐LCP) copolymer was prepared by wet‐heating and exhibited high calcium‐binding capacity and enhanced intestinal calcium uptake compared with native peptides. In bone marrow mesenchymal stem cells from calcium‐deficient mice, FOS‐LCP was found to promote osteogenesis while suppressing ...
Chunlei Liu, Xiaoping Wu, Yihang Guo, Dan Li   +3 more
wiley   +1 more source