Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism-Reference-Cited by-同舟云学术

Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism

Published:2023-03 Issue: Volume:94 Page:106349
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Wang Qingling,Gu Chen,Wei Ranran,Luan Yi,Liu Rui,Ge Qingfeng,Yu Hai,Wu Mangang

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference44 articles.

1. Rheological enhancement of pork myofibrillar protein–lipid emulsion composite gels via glucose oxidase oxidation/transglutaminase cross-linking pathway;Wang;J. Agric. Food Chem.,2017

2. Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review;Xu;Compr. Rev. Food Sci. Food Saf.,2021

3. Effect of microwave-ultrasonic combination treatment on heating-induced gel properties of low-sodium tilapia surimi during gel setting stage and comparative analysis;Ye;LWT,2022

4. New ultrasonic assisted technology of freezing, cooling and thawing in solid food processing: A review;Yu;Ultrason. Sonochem.,2022

5. Power ultrasound in the meat industry (freezing, cooking and fermentation): Mechanisms, advances and challenges;Soltani Firouz;Ultrason. Sonochem.,2022

Cited by 16 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. Investigation of heat-induced pork batter quality detection and change mechanisms using Raman spectroscopy coupled with deep learning algorithms;Food Chemistry;2024-12

2. Insight into the effects of large yellow croaker roe (Larimichthys Crocea) phospholipids on the conformational and functional properties of pork myofibrillar protein;Food Chemistry;2024-12

3. Effect of sodium bicarbonate with ultrasound on reduced‐salt Chaozhou beef meatballs quality: Physicochemical and sensory properties;Food Bioengineering;2024-09-10

4. Modification of myofibrillar protein structural characteristics: Effect of ultrasound-assisted first-stage thermal treatment on unwashed Silver Carp surimi gel;Ultrasonics Sonochemistry;2024-07

5. Effect of Multi-Mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels;Foods;2024-06-19