Proteins, the most important functional components in muscle, confer many of the desirable
physicochemical and sensory attributes of muscle foods. Muscle proteins comprise 15-22 …

Written by internationally recognized experts, Surimi and Surimi Seafood, Second Edition
provides a wealth of up-to-the-minute information on all aspects of the production of surimi …

This review paper is aiming to highlight the interaction between protein and starch in a food
system and its effect on thermal and rheological properties of the food product of such …

Natural foods, despite their high water content, are made solid by the confining water within
the cells. In contrast, fabricated foods with solid-like (visco-elastic) properties are almost …

For greater utilization of meat as a source of high-quality protein supplements, we
investigated the effects of heating (30–80° C) on the solubility, rheological behavior …

Threadfin bream (Nemipterus bleekeri) actomyosin formed insoluble aggregates at> 40° C.
Conformational changes, as measured by surface hydrophobicity, began at> 30° C and …

Ultrasound assisted vacuum thawing (UVT) or microwave vacuum thawing (MVT) with red
seabream fillets were compared to fresh, chill storage thawing, vacuum thawing, microwave …

Microbial transglutaminase (MTGase)-catalyzed interaction and gelation of mixed
myofibrillar (MPI)/soy (SPI) protein isolates were investigated at varying ionic strengths and …

In this study, the effect of protein oxidation on the thermal gelation of chicken breast
myofibrillar proteins (MPs) was investigated. MP samples treated with different degrees of …

Thermal properties, dynamic rheological properties, texture and microstructure of salt-
soluble meat protein and flaxseed gum (SSMP-FG) mixtures were investigated. Two …