A review of inhibition mechanisms of surimi protein hydrolysis by different exogenous additives and their application in improving surimi gel quality
G Han, Y Li - Food Chemistry, 2024 - Elsevier
It is well known that aquatic products such as fish and shellfish, when stored for a long
period of time under inappropriate conditions, can suffer from muscle softening. This …
period of time under inappropriate conditions, can suffer from muscle softening. This …
Integrated ultra-high pressure and salt addition to improve the in vitro digestibility of myofibrillar proteins from scallop mantle (Patinopecten yessoensis)
X Liu, G Tian, J Zhao, Q Zhang, X Huai, J Sun, Y Sang - Food Chemistry, 2024 - Elsevier
Myofibrillar protein (MP) is susceptible to the effect of ionic strength and ultra-high pressure
(UHP) treatment, respectively. However, the impact of UHP combined with ionic strength on …
(UHP) treatment, respectively. However, the impact of UHP combined with ionic strength on …
[HTML][HTML] Recent advances in sustainable marine food utilization: Enhancing chemical, functional, and nutritional properties
H Wu, AEDA Bekhit - Food Chemistry: X, 2024 - ncbi.nlm.nih.gov
The seafood industry is increasingly recognized as important for global food and nutritional
security, providing approximately 178 million tons of fish annually from 2018 to 2020 (FAO …
security, providing approximately 178 million tons of fish annually from 2018 to 2020 (FAO …
Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white …
H Man, P Sun, J Lin, X Ren, D Li - Food Chemistry, 2024 - Elsevier
This study delved into the effects of l-lysine (Lys) and l-arginine (Arg) on the gel properties
and intermolecular interactions of low-salt (NaCl, 1 g/100 g) mixed shrimp surimi (Antarctic …
and intermolecular interactions of low-salt (NaCl, 1 g/100 g) mixed shrimp surimi (Antarctic …
SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels
The SPI/SA microgels was prepared using protein-polysaccharide phase separation
technology. The morphology, secondary structure, rheological properties and physical …
technology. The morphology, secondary structure, rheological properties and physical …
Effect of chickpea protein modified with combined heating and high-pressure homogenization on enhancing the gelation of reduced phosphate myofibrillar protein
Y Wang, K Li, J Yuan, B Chen, Y Wang, J Li, Y Bai - Food Chemistry, 2024 - Elsevier
The effects of chickpea protein (CP) modified by heating and/or high-pressure
homogenization (HPH) on the gelling properties of myofibrillar protein under reduced …
homogenization (HPH) on the gelling properties of myofibrillar protein under reduced …
Adaptability to the environment of protease by secondary structure changes and application to enzyme-selective hydrolysis
BR Wang, WX Zhi, SY Han, HF Zhao, YX Liu… - International Journal of …, 2024 - Elsevier
The reactions involving enzymes are significantly influenced by various environmental
factors. Clarity of how the activity and structure of proteases impact their function is crucial for …
factors. Clarity of how the activity and structure of proteases impact their function is crucial for …
[HTML][HTML] Effect of fat replacement in high internal phase emulsions constructed by high temperature saccharification of grafted proteins on gel properties and flavour …
F Lu, Y Chi, Y Chi - Poultry Science, 2024 - Elsevier
In order to mitigate the risk of cardiovascular diseases associated with excessive saturated
fatty acid intake, utilizing high internal phase emulsions (HIPEs) as a substitute for animal fat …
fatty acid intake, utilizing high internal phase emulsions (HIPEs) as a substitute for animal fat …
Effect of Potentilla anserina L. powder on gel properties and volatile flavor characteristics of silver carp surimi
W Li, H Liu, Z Zhang, Y Liu, X Zhang… - Journal of the …, 2024 - Wiley Online Library
BACKGROUND Potentilla anserina L. is rich in various nutrients, active ingredients and
unique flavor, comprising a natural nutrition and health food. However, its application in …
unique flavor, comprising a natural nutrition and health food. However, its application in …
Enhancing gel strength and saltiness perception of low-salt surimi gels: Synergistic effects of lysine assisted with water bath-microwave heating
X Wang, N Luo, C Guo, X Wang, S Xia - Food Bioscience, 2024 - Elsevier
To tackle the challenges of reduced gel strength and compromised texture in low-sodium
surimi gels, this study explored the synergistic effects of 15 mM lysine-assisted water bath …
surimi gels, this study explored the synergistic effects of 15 mM lysine-assisted water bath …