Gelation melioration of clam Meretrix meretrix surimi based on the interactions with different plant/animal proteins-Reference-Cited by-同舟云学术

Gelation melioration of clam Meretrix meretrix surimi based on the interactions with different plant/animal proteins

Published:2025-03 Issue: Volume:467 Page:142269
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Lin-Da,Liu Yue,Wang Ying-Rui,Zhou Tian-Qi,Liu Jia-Cheng,Yan Jia-Nan,Lai Bin,Wang Ce,Wu Hai-Tao

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference51 articles.

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

5. Effects of added egg white or whey protein concentrate on thermal transitions in rigidity of croaker surimi;Burgarella;Journal of Food Science,1985

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1. Influence of pH on gel properties of Meretrix meretrix clam protein with κ-carrageenan: Phase behaviors, nonlinear rheological properties and gelation mechanism;Food Hydrocolloids;2026-02

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