Considerable research has been done to better understand the basis for gel formation by
myofibrillar proteins (MPs) in effort to manufacture acceptable processed meats with lower …

Today, both consumers and food industry producers have exhibited an ever‐growing
interest in improving and broadening the functional performance of proteins in food industry …

Emulsion gels with unique structural and mechanical properties have promising applications
in 3D food printing. The purpose of this paper was to investigate the rheological property, β …

BACKGROUND Hydrocolloids are the most commonly used additive in the processing of
surimi products. However, the effect of hydrocolloids on surimi protein conformation has not …

The influence of different addition forms of κ-carrageenan, including powder, pre-suspended
in water, and pre-suspended in brine, on the textural and gel properties of frankfurters were …

Abstract Effect of yeast β-glucan (YG) at different contents on gel properties, spatial structure
and sensory characteristics of silver carp surimi was investigated by texture analysis …

Microcrystalline cellulose (MCC) or carboxymethyl cellulose (CMC) can be used as potential
fat replacers; both are non-digestible fibers. The objective of this study was, therefore, to …

Americans are becoming more health conscious in their food choices and many are
interested in reducing dietary fat intake. Fat replacers can affect meat flavor both by adding …

The purpose of this study was to extract locust bean gum (LBG) from whole seeds by two
different dehulling pre-treatments. The first process consisted in separating the endosperm …

This work demonstrated the protective effects of konjac glucomannan (KGM) on the
physicochemical and structural properties of surimi gels subjected to 120° C. The T 2 …