Table 2 Effects of surimi gel properties on the quality of surimi products Surimi Protein Products and Its Processing Technology

被引：0
|
作者：
Zhang, Yujie [1 ,2 ]
Zhang, Jinchuang [1 ]
Chen, Qiongling [1 ]
Liu, Li [1 ]
He, Ning [2 ]
Wang, Qiang [1 ]
机构：
[1] Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing,100193, China
[2] Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen,361005, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 01期
关键词：
Proteins - 3D printers - Microwave irradiation;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：389 / 400
相关论文
共 50 条
  • [21] A review of inhibition mechanisms of surimi protein hydrolysis by different exogenous additives and their application in improving surimi gel quality
    Han, Guilian
    Li, You
    FOOD CHEMISTRY, 2024, 456
  • [22] Effects of Liver Homogenate Addition on the Gel Properties of Surimi
    Yan D.
    Kong Y.
    Sun Y.
    Feng L.
    Bao Y.
    Science and Technology of Food Industry, 2023, 44 (12) : 55 - 61
  • [23] Effects of Combined Addition of Modified Starch and Non-Muscle Protein on Gel Properties and Protein Conformation of Squid Surimi Products
    Zhang X.
    Guo Q.
    Zheng Y.
    Bao H.
    Wei B.
    Zhuang X.
    Yang X.
    Shipin Kexue/Food Science, 2023, 44 (20): : 43 - 52
  • [24] Effects of vegetable oils on gel properties of surimi gels
    Shi, Liu
    Wang, Xianfeng
    Chang, Tong
    Wang, Chenjie
    Yang, Hong
    Cui, Min
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 57 (02) : 586 - 593
  • [25] Quality control of surimi-based products in the manufacturing site
    Ueki, Nobuhiko
    NIPPON SUISAN GAKKAISHI, 2021, 87 (05) : 555 - 555
  • [26] Effects of Hydrolysates from Silver Carp Processing by-products on Properties of Myofibrillar Protein in Freeze-thawed Surimi
    Li X.
    Li M.
    Liu Y.
    Yu J.
    Wang F.
    Wang J.
    Huang Y.
    Journal of Chinese Institute of Food Science and Technology, 2018, 18 (03) : 59 - 66
  • [27] Recent Advances of Technologies to Enhance Thermal Stability of Surimi Gel Products
    Zhu S.
    Feng Y.
    Liu S.
    Zhou X.
    Ding Y.
    Journal of Chinese Institute of Food Science and Technology, 2022, 22 (07) : 384 - 396
  • [28] Effects of sturgeon oil and its Pickering emulsion on the quality of sturgeon surimi gel
    Yuan, Li
    Guo, Xiaomo
    Xiong, Zhiyu
    Wang, Xin
    Monto, Abdul Razak
    Jin, Wengang
    Li, Jianrong
    Gao, Ruichang
    FOOD CHEMISTRY-X, 2024, 22
  • [29] The Burden of Allergens in Surimi-Based Products Diminishes With Industrial Processing
    Pedrosa, M.
    Loli-Ausejo, D.
    Garcia-Lozano, J. R.
    Fiandor, A.
    Lluch-Bernal, M.
    Hurtado, J. L.
    Dominguez-Ortega, J.
    Quirc, S.
    Gasset, M.
    Rodriguez-Perez, R.
    JOURNAL OF INVESTIGATIONAL ALLERGOLOGY AND CLINICAL IMMUNOLOGY, 2021, 31 (05) : 443 - 445
  • [30] Effects of chitosan on gelling properties of low quality surimi
    Kataoka, J
    Ishizaki, S
    Tanaka, M
    JOURNAL OF MUSCLE FOODS, 1998, 9 (03) : 209 - 220
12345