Effects of distinct lipid phases and packaging on alleviating the quality deterioration of surimi gels during frozen storage-Reference-Cited by-同舟云学术

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Effects of distinct lipid phases and packaging on alleviating the quality deterioration of surimi gels during frozen storage

Published:2024-04 Issue: Volume:58 Page:103678
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Wang Yuxin,Jiao Xidong,Zhang Nana,Yan Bowen,Ding Haochen,Ye Weijian,Huang Jianlian,Zhao Jianxin,Zhang Hao,Chen Wei,Fan Daming

Funder

Jiangsu Provincial Agricultural Science and Technology Innovation Fund

Fundamental Research Funds for the Central Universities

Jiangsu Food Safety and Quality Control Collaborative Innovation Center

Publisher

Elsevier BV

Reference43 articles.

1. Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand;Benjakul;Food Hydrocolloids,2005

2. Ethanolic extract of duea ching fruit: Extraction, characterization and its effect on the properties and storage stability of sardine surimi gel;Buamard;Foods,2023

3. Effects of soybean oil, moisture and setting on the textural and color properties of surimi gels;Chang;Journal of Food Quality,2015

4. Online low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) for food quality optimization in food processing;Ezeanaka;Food and Bioprocess Technology,2019

5. The role of water and oil migration in juiciness loss of stuffed fish ball with the fillings of pig fat/meat as affected by freeze-thaw cycles and cooking process;Fan;LWT - Food Science and Technology,2022

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor;Trends in Food Science & Technology;2024-10

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