Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin cross-linking
The present study investigated the effects of genipin cross-linking on the gelling properties
of ginkgo seed protein isolate (GSPI). Cross-linking of GSPI was achieved with different …
of ginkgo seed protein isolate (GSPI). Cross-linking of GSPI was achieved with different …
Comprehensive analysis of ozone water rinsing on the water-holding capacity of grass carp surimi gel
C Liu, W Li, B Lin, S Yi, B Ye, H Mi, J Li, J Wang, X Li - LWT, 2021 - Elsevier
The water-holding capacity (WHC) in surimi gel is a key factor that influences the quality and
economic value of surimi-based products. This study investigated the effect of ozone water …
economic value of surimi-based products. This study investigated the effect of ozone water …
Insight into the mechanism of myofibrillar protein gel stability: Influencing texture and microstructure using a model hydrophilic filler
In the present study we have characterized the influence of incorporating micron-sized glass
particles into a comminuted protein matrix at increasing filler volume fractions (ϕ f). Liquid …
particles into a comminuted protein matrix at increasing filler volume fractions (ϕ f). Liquid …
Characterization of Jerusalem artichoke (Helianthus tuberosus L.) powder and its application in emulsion-type sausage
NA Afoakwah, Y Dong, Y Zhao, Z Xiong… - LWT-Food Science and …, 2015 - Elsevier
Physicochemical and functional properties of two types of Jerusalem artichoke powder
(JAP), freeze-dried powder (FDP) and oven-dried powder (ODP), and their potential …
(JAP), freeze-dried powder (FDP) and oven-dried powder (ODP), and their potential …
Nano eggshell calcium enhanced gel properties of Nemipterus virgatus surimi sausage: gel strength, water retention and microstructure
Q Huang, X Huang, L Liu, H Song… - … Journal of Food …, 2021 - Wiley Online Library
The effects of nano eggshell calcium (NEC) at different levels (0–1.5 g/100 g) on the gel
properties of Nemipterus virgatus surimi were investigated. The results indicated that under …
properties of Nemipterus virgatus surimi were investigated. The results indicated that under …
Catalytic effect of transglutaminase mediated by myofibrillar protein crosslinking under microwave irradiation
H Cao, X Jiao, D Fan, J Huang, J Zhao, B Yan, W Zhou… - Food Chemistry, 2019 - Elsevier
Microwave (MW) heating improved the activity of transglutaminase (TGase) by inducing
conformational changes due to structural modification. However, when TGase and …
conformational changes due to structural modification. However, when TGase and …
Use of an isoelectric solubilization/precipitation process to modify the functional properties of PSE (pale, soft, exudative)-like chicken meat protein: A mechanistic …
X Zhao, Y Bai, T Xing, X Xu, G Zhou - Food Chemistry, 2018 - Elsevier
The functionality of pale, soft, exudative (PSE)-like chicken protein was improved by
isoelectric solubilization/precipitation (ISP) treatment. PSE-like chicken proteins were …
isoelectric solubilization/precipitation (ISP) treatment. PSE-like chicken proteins were …
Chicken collagen hydrolysate cryoprotection of natural actomyosin: Mechanism studies during freeze-thaw cycles and simulated digestion
L Du, M Betti - Food Chemistry, 2016 - Elsevier
The cryoprotective effect of chicken collagen hydrolysate (CCH) obtained from chicken skin
was investigated at 0%, 4%, 8% and 12%(w/w) on natural actomyosin (NAM) model system …
was investigated at 0%, 4%, 8% and 12%(w/w) on natural actomyosin (NAM) model system …
Modeling cooking of chicken meat in industrial tunnel ovens with the Flory–Rehner theory
RGM Van der Sman - Meat science, 2013 - Elsevier
In this paper we present a numerical model describing the heat and mass transport during
the cooking of chicken meat in industrial tunnels. The mass transport is driven by gradients …
the cooking of chicken meat in industrial tunnels. The mass transport is driven by gradients …
Combination treatment of high‐pressure and CaCl2 for the reduction of sodium content in chicken meat batters: effects on physicochemical properties and sensory …
Y Wang, Y Bai, F Ma, K Li, H Zhou… - International Journal of …, 2021 - Wiley Online Library
A combination of high‐pressure processing (HPP, 200 MPa, 10 min) and CaCl2 (0.2%, w/w)
on the cooking loss (CL), expressible moisture (EM), textural properties (hardness …
on the cooking loss (CL), expressible moisture (EM), textural properties (hardness …