相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Effect of micro- and nano-starch on the gel properties, microstructure and water mobility of myofibrillar protein from grass carp
Xuxu Li et al.
FOOD CHEMISTRY (2022)
Lowering the viscosity of a high-concentration antibody solution by protein-polyelectrolyte complex
Keisuke Tsumura et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2022)
LF-NMR as a tool for predicting the 3D printability of surimi-starch systems
Yang Liu et al.
FOOD CHEMISTRY (2022)
Stabilization of O/W emulsions via interfacial protein concentrating induced by thermodynamic incompatibility between sarcoplasmic proteins and xanthan gum
Feifei Du et al.
FOOD HYDROCOLLOIDS (2022)
Gelling properties of silver carp surimi incorporated with konjac glucomannan: Effects of deacetylation degree
Wenli Yan et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Fabrication and characterization of electrospun nanofibers of Hypophthalmichthys molitrix sarcoplasmic protein recovered by acid-chitosan flocculation coupling treatment
Wenyan Zhou et al.
JOURNAL OF APPLIED POLYMER SCIENCE (2021)
Nanoencapsulation of hyssop essential oil in chitosan-pea protein isolate nano-complex
Milad Hadidi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Intervention on activity and structure of cathepsin L during surimi gel degradation under microwave irradiation
Hongwei Cao et al.
FOOD HYDROCOLLOIDS (2020)
The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation
Hongjie Dai et al.
FOOD HYDROCOLLOIDS (2020)
Myofibrillar protein conformation enhance gel properties of mixed surimi gels with Nemipterus virgatus and Hypophthalmichthys molitrix
Shumin Yi et al.
FOOD HYDROCOLLOIDS (2020)
Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi
Huimin Zhang et al.
FOOD HYDROCOLLOIDS (2019)
Gel properties of myofibrillar protein as affected by gelatinization and retrogradation behaviors of modified starches with different crosslinking and acetylation degrees
Mingcong Fan et al.
FOOD HYDROCOLLOIDS (2019)
Effects of nanosized okara dietary fiber on gelation properties of silver carp surimi
Tao Yin et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Effect of phosphates on gelling characteristics and water mobility of myofibrillar protein from grass carp (Ctenopharyngodon idellus)
Jingjing Huang et al.
FOOD CHEMISTRY (2019)
Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating
Xing Chen et al.
FOOD HYDROCOLLOIDS (2018)
Polyelectrolyte Complex Nanoparticles from Chitosan and Acylated Rapeseed Cruciferin Protein for Curcumin Delivery
Fengzhang Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Effects of different NaCl concentrations on self-assembly of silver carp myosin
Guan Wang et al.
FOOD BIOSCIENCE (2018)
Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities
Xing Chen et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites
Mingcong Fan et al.
FOOD CHEMISTRY (2017)
Effect of 6-gingerol on physicochemical properties of grass carp (Ctenopharyngodon idellus) surimi fortified with perilla oil during refrigerated storage
Hongbo Mi et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Dermatan sulfate/chitosan polyelectrolyte complex with potential application in the treatment and diagnosis of vascular disease
Rita Y. Rasente et al.
CARBOHYDRATE POLYMERS (2016)
Identification and characterization of alpha-I-proteinase inhibitor from common carp sarcoplasmic proteins
Siriphon Siriangkanakun et al.
FOOD CHEMISTRY (2016)
Recovery Method for Surimi Wash-water Protein by pH Shift and Heat Treatment
Kazuki Iwashita et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2016)
Texture and flavor characteristics of rice cake fermented by Brettanomyces custersii ZSM-001
Qing Xiong et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Effect of salmon plasma protein on Pacific whiting surimi gelation under various ohmic heating conditions
Matthew R. Fowler et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp
Fengyuan Sun et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2014)
Gelling properties of surimi as affected by the particle size of fish bone
Tao Yin et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
EFFECT OF HEAT TREATMENT AND LYOPHILIZATION ON THE PHYSICOCHEMICAL PROPERTIES OF WATER-SOLUBLE PROTEINS FROM SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX)
Juan You et al.
JOURNAL OF FOOD BIOCHEMISTRY (2013)
Effects of fish sarcoplasmic proteins on the properties of myofibrillar protein gels mediated by microbial transglutaminase
Bung-Orn Hemung et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase
Pimchanok Kaewudom et al.
Food Bioscience (2013)
Contribution of Sarcoplasmic Proteins to Myofibrillar Proteins Gelation
Ali Jafarpour et al.
JOURNAL OF FOOD SCIENCE (2012)
Structural Changes and Dynamic Rheological Properties of Sarcoplasmic Proteins Subjected to pH-Shift Method
Panchaporn Tadpitchayangkoon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Structural Changes and Functional Properties of Threadfin Bream Sarcoplasmic Proteins Subjected to pH-Shifting Treatments and Lyophilization
Jirawat Yongsawatdigul et al.
JOURNAL OF FOOD SCIENCE (2010)
Proteinase inhibitory activity of sarcoplasmic proteins from threadfin bream (Nemipterus spp.)
Penprapha Piyadhammaviboon et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2010)
Characteristics of Sarcoplasmic Proteins and Their Interaction with Surimi and Kamaboko Gel
A. Jafarpour et al.
JOURNAL OF FOOD SCIENCE (2009)
Protein cross-linking ability of sarcoplasmic proteins extracted from threadfin bream
Penprabha Piyadhammaviboon et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Quality changes during storage of fish sausages containing dietary fiber
Carlos Cardoso et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2008)
Gel-enhancing effect and protein cross-linking ability of tilapia sarcoplasmic proteins
Jirawat Yongsawatdigul et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)
Effect of recovered soluble proteins from pacific whiting surimi wash water on the functional and mechanical properties of alaska pollock surimi grade fa
G. Velazquez et al.
CIENCIA Y TECNOLOGIA ALIMENTARIA (2007)
Extraction of sardine myoglobin and its effect on gelation properties of pacific whiting surimi
Joo D. Park et al.
JOURNAL OF FOOD SCIENCE (2007)
Characteristics of sarcoplasmic proteins and their interaction with myofibrillar proteins
YS Kim et al.
JOURNAL OF FOOD BIOCHEMISTRY (2005)
Chitosan affects transglutaminase-induced surimi gelation
S Benjakul et al.
JOURNAL OF FOOD BIOCHEMISTRY (2003)
Transglutaminase-mediated setting in bigeye snapper Surimi
S Benjakul et al.
FOOD RESEARCH INTERNATIONAL (2003)
Microbial transglutaminase affects gel properties of golden threadfin-bream and pollack surimi
ST Jiang et al.
JOURNAL OF FOOD SCIENCE (2000)
分享论文
