Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi

Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi

The effect of oat β-glucan (OG) combined with ultrasound treatment on the gelation properties of silver carp surimi with different salt contents was investigated. The results demonstrated that the gelation properties of surimi gels at high salt concentration were superior than those at low salt leve...

书目详细资料
Main Authors:	Xueli He, Honglei Zhao, Yongxia Xu, Shumin Yi, Jianrong Li, Xuepeng Li
格式:	文件
语言:	English
出版:	Elsevier 2023-05-01
丛编:	Ultrasonics Sonochemistry
主题:	Oat β-glucan Ultrasound Silver carp surimi Gelation properties
在线阅读:	http://www.sciencedirect.com/science/article/pii/S1350417723001189

相似书籍

Asian Carp, an Alternative Material for Surimi Production: Progress and Future
由: Manatsada Yingchutrakul, et al.
出版: (2022-04-01)

Effects of Pineapple Peel Ethanolic Extract on the Physicochemical and Textural Properties of Surimi Prepared from Silver Carp (<i>Hypophthalmichthys molitrix</i>)
由: Sanjeev Sharma, et al.
出版: (2022-10-01)

Effect of Glucose Oxidase on Gel Properties of Surimi from Silver Carp
由: Mengying CHENG, et al.
出版: (2022-05-01)

Production of protein isolate and surimi from silver carp (Hypophthalmichthys molitrix) and survey their gel and powder colorimetric and chemical parameters
由: M. Azadian; M. Moosavi-Nasab email ; A.R. Yousefi
出版: (2011-01-01)

Effect of Oxidized Dihydromyricetin on the Gel Property of Surimi from Silver Carp (Hypophthalmichthys molitrix)
由: Qinye YU, et al.
出版: (2024-09-01)

Effect of Moringa oleifera Dietary Fiber on Gel Properties of Silver Carp Surimi
由: YONG Jinye, ZOU Yuxuan, TIAN Yang, ZHANG Jianqun, LI Xiufen, ZHAO Bing
出版: (2024-10-01)

Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels
由: Enhan Zhang, et al.
出版: (2023-12-01)

Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating
由: Xueli He, et al.
出版: (2022-02-01)

Effect of Washing Times on the Quality Characteristics and Protein Oxidation of Silver Carp Surimi
由: Xiaodi Zhang, et al.
出版: (2022-08-01)

Seaweed Slurry Improved Gel Properties and Enhanced Protein Structure of Silver Carp (<i>Hypophthalmichthys molitrix</i>) Surimi
由: Liping Leng, et al.
出版: (2022-10-01)

Preparation of Silver Carp Scale Antifreeze Peptides and Its Improvement Effect on Gel Properties of Frozen-thawed Surimi
由: Xiaozhen LI, et al.
出版: (2023-01-01)

Insight into the Gel Properties of Antarctic Krill and Pacific White Shrimp Surimi Gels and the Feasibility of Polysaccharides as Texture Enhancers of Antarctic Krill Surimi Gels
由: Shuang Li, et al.
出版: (2022-08-01)

Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi
由: Yongxia Xu, et al.
出版: (2022-01-01)

Effect of Electric Field-assisted Washing on the Dissolution of Components and Gel Properties of Silver Carp Surimi
由: Shengnan YANG, et al.
出版: (2024-12-01)

Cryoprotective Effects of Protein Hydrolysates Prepared from By-Products of Silver Carp (<i>Hypophthalmichthys Molitrix</i>) on Freeze-Thawed Surimi
由: Wen-Juan Zhou, et al.
出版: (2019-02-01)

Physicochemical and sensory quality changes of surimi from silver carp (Hypophthalmichthys molitrix) in frozen storage at -18ÂºC
由: S.H. Jalili email ; A. Hamrang Omshi
出版: (2011-01-01)

EFFECTS OF WASHING BOUTS AND TIMES ON SURIMI QUALITY PREPARED FROM COMMON CARP (CYPRINUS CARPIO
由: B. Shabanpor; H. Keshiri; Z. Molodi; A. Hosseini nezhad
出版: (2006-01-01)

Effect of Different Carbohydrates on Gel Properties of Grass Carp Surimi
由: Feng QUE, et al.
出版: (2022-03-01)

Surimi and Low-Salt Surimi Gelation: Key Components to Enhance the Physicochemical Properties of Gels
由: Noman Walayat, et al.
出版: (2025-02-01)

Effects of Three Hydrophilic Colloids on the Properties of Phosphorylated Surimi-Crab Meat Mixed Gels
由: ZHU Yajun, YE Tao, LU Yufeng, XIA Lizhi, LIU Songkun, LU Yaokun, JIANG Shaotong, LIN Lin, LU Jianfeng
出版: (2023-08-01)

Effects of Taro Powder on Quality of Silver Carp Surimi Products
由: Yongqi SHI, et al.
出版: (2023-12-01)

Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels
由: Nannan Yu, et al.
出版: (2022-12-01)

Effects of the conditions of frozen storage and freeze-thaw treatment on the formation of α-dicarbonyl compounds in unwashed silver carp surimi
由: SU Jie, et al.
出版: (2024-11-01)

Physicochemical properties and microstructure of composite surimi gels: The effects of ultrasonic treatment and olive oil concentration
由: Yufeng Lu, et al.
出版: (2022-08-01)

Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents
由: Xia Gao, et al.
出版: (2021-01-01)

Soybean protein isolate–inulin conjugates prepared through ultrasound improves the quality of unwashed surimi gel
由: Dongrui Zhang, et al.
出版: (2025-04-01)

Identification and characterization of cryoprotective peptides extracted from silver carp (Hypophthalmichthys molitrix) hydrolysates
由: Qingjing Liu, et al.
出版: (2019-01-01)

Effect of Ultrasound-Assisted Heat Treatment Combined with Trehalose and/or Glutamine Transaminase on Gel Characteristics of Unwashed Surimi
由: ZHANG Chang, LI Qiang, WANG Wei, YI Shumin, LI Xuepeng, LI Jianrong
出版: (2024-04-01)

Effects of mechanical processing on the physicochemical properties of oat β-glucan and its in vitro fermentation
由: LI Hang, et al.
出版: (2024-05-01)

The Construction of a Low-Odor Background Model of Silver Carp (Hypophthalmichthys molitrix) Surimi
由: Haiyong GENG, et al.
出版: (2024-06-01)

The impact of oat structure and β-glucan on in vitro lipid digestion
由: Myriam M.L. Grundy, et al.
出版: (2017-11-01)

Effects of Gel Properties and Water Migration during Ultra-High Pressure Coupled Heat Treatment on Bighead Carp Surimi
由: Yiqian ZOU, et al.
出版: (2023-12-01)

Research Progress in the Extraction, Structural Characteristics, Bioactivity, and Commercial Applications of Oat β-Glucan: A Review
由: Xiaolu Li, et al.
出版: (2024-12-01)

Enhancement of quality properties of common carp (Cyprinus carpio) surimi by addition of soy protein isolate
由: S.A. Jafarpour, et al.
出版: (2013-07-01)

Effect of Oat β-Glucan on Gel Properties of Low-Salt Mutton Mince
由: ZHAO Mou, YANG Huanhuan, YANG Li, AN Ning, MU Hongyan, HAN Ping, DONG Juan, LU Shiling, JI Hua
出版: (2023-08-01)

Development of 3D Printable Silver Carp (<i>Hypophthalmichthys molitrix</i>) Surimi Gel with Dynamic High-Pressure Microfluidization-Modified Pea Protein Isolate and Microcrystalline Cellulose
由: Xiaodan Liu, et al.
出版: (2024-12-01)

Physicochemical properties of grass carp surimi as affected by pH and NaCl concentration during washing
由: Yudong Wang, et al.
出版: (2023-09-01)

Quality Properties of Psyllium Husk Powder-Dosidicus gigas Surimi Composite Gel Imitation Noodles
由: Jing YANG, et al.
出版: (2024-05-01)

Use of different additives to improve low quality surimi gelation.
由: Deysi Cando
出版: (2014-06-01)

Effects of oat β-glucan, oat resistant starch, and the whole oat flour on insulin resistance, inflammation, and gut microbiota in high-fat-diet-induced type 2 diabetic rats
由: Yingying Zhu, et al.
出版: (2020-06-01)