Masterly substitution of plant proteins can achieve acceptable sensory and nutritional attributes in meat-reduced surimi gel-Reference-Cited by-同舟云学术

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Masterly substitution of plant proteins can achieve acceptable sensory and nutritional attributes in meat-reduced surimi gel

Published:2024-09 Issue: Volume:208 Page:116668
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ye Tao,Chen Xing,Lu Yufeng,Zhao Hongrui,Chen Zhina,Lin Lin,Zheng Zhi,Lu Jianfeng

Funder

Beijing Technology and Business University

Anhui Provincial Natural Science Foundation

Anhui Provincial University Teaching Quality and Teaching Reform Project

Huainan Normal University

Ministry of Agriculture of the People's Republic of China

Publisher

Elsevier BV

Reference47 articles.

1. Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities;Alves;Food Hydrocolloids,2019

2. Viscoelasticity and protein interactions of hybrid gels produced from potato and whey protein isolates;Andlinger;ACS Food Science & Technology,2021

3. Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates;Borderías;Food Hydrocolloids,2020

4. Comparative analysis of 3D printability and rheological properties of surimi gels via LF-NMR and dielectric characteristics;Chen;Journal of Food Engineering,2021

5. Off-flavor precursors in soy protein isolate and novel strategies for their removal;Damodaran;Annual Review of Food Science and Technology,2013

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