Thermal Gel Degradation (Modori) in Sturgeon (Acipenseridae) Surimi Gels-Reference-Cited by-同舟云学术

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Thermal Gel Degradation (Modori) in Sturgeon (Acipenseridae) Surimi Gels

Published:2019-11-15 Issue:12 Volume:84 Page:3601-3607
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Tang Shuwei¹,Feng Guangxin¹,Gao Ruichang²,Ren Jiaoyan³,Zhou Xiaodong⁴,Wang Haiyan⁴,Xu He⁵,Zhao Yuanhui¹^ORCID,Zeng Mingyong¹

Affiliation:

1. College of Food Science and EngineeringOcean Univ. of China Qingdao 266003 China

2. School of Food and BioengineeringJiangsu Univ. Zhenjiang Jiangsu 212013 China

3. School of Food Sciences and EngineeringSouth China Univ. of Technology Guangzhou 510641 China

4. Hisense (Shandong) Refrigerator Co., Ltd Qingdao 266100 China

5. Jiangsu Baoyuan Biotechnology Co., Ltd. Lianyungang 222100 China

Funder

Shandong Provincial Key R & D Program

Enterprise-funded Latitudinal Research Program

Jiangsu Provincial Science and Technology Program

China Agriculture Research System

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14919

Reference42 articles.

1. Thermal Gel Degradation ( Modori ) in Sardine Surimi Gels

2. Cathepsin Degradation of Pacific Whiting Surimi Proteins

3. Present and future sturgeon and caviar production and marketing: A global market overview

4. Fast genetic identification of the Beluga sturgeon and its sought-after caviar to stem illegal trade

5. Transglutaminase-mediated setting in bigeye snapper Surimi

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1. A review of inhibition mechanisms of surimi protein hydrolysis by different exogenous additives and their application in improving surimi gel quality;Food Chemistry;2024-10

2. Influence of EGCG (Epigallocatechin Gallate) on Physicochemical–Rheological Properties of Surimi Gel and Mechanism Based on Molecular Docking;Foods;2024-07-30

3. Preparation and Mechanistic Exploration of Fermented Shrimp Surimi Gel Utilizing Enterococcus lactis S-15;Food Chemistry: X;2024-06

4. Effects of sturgeon oil and its Pickering emulsion on the quality of sturgeon surimi gel;Food Chemistry: X;2024-06

5. Performance and protein conformation of thermally treated silver carp (Hypophthalmichthys molitrix) and scallop (Argopecten irradians) blended gels;Journal of the Science of Food and Agriculture;2024-05-31

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