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Chitosan Gel Prepared with Citric Acid as the Food Acidulant: Effect of the Chitosan Concentration and Gel pH on Physicochemical and Functional Properties of Fish Protein Emulsion Sausages

https://doi.org/10.1021/acsomega.2c07538
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Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/1097-0010(20010101)81:1<102::aid-jsfa792>3.0.co;2-oopenalex-snapshot
Effect of chitin and chitosan on gelling properties of surimi from barred garfish (Hemiramphus far)
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Healthier lipid combination as functional ingredient influencing sensory and technological properties of low‐fat frankfurters
inferredcites →https://doi.org/10.1002/jsfa.10784openalex-snapshot
Effect of citric acid on physicochemical properties and protein structure of low‐salt restructured tilapia ( Oreochromis mossambicus ) meat products
inferredcites →https://doi.org/10.1006/fstl.2001.0772openalex-snapshot
Effect of Lactic and Citric Acid on Low-value Beef used for Emulsion-type Meat Products
inferredcites →https://doi.org/10.1007/s12393-013-9067-2openalex-snapshot
Effect of pH on Color and Texture of Food Products
inferredcites →https://doi.org/10.1016/0927-7757(96)03696-5openalex-snapshot
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inferredcites →https://doi.org/10.1016/b978-0-12-800723-5.00046-2openalex-snapshot
Organic Acids
inferredcites →https://doi.org/10.1016/j.bcdf.2022.100346openalex-snapshot
Interaction of chitosan gel at different pH conditions prepared with acetic acid as food acidulant in fish protein emulsion sausages
inferredcites →https://doi.org/10.1016/j.carbpol.2011.09.019openalex-snapshot
Development and characterization of edible chitosan/olive oil emulsion films
inferredcites →https://doi.org/10.1016/j.carbpol.2017.04.041openalex-snapshot
Functionality of chitosan in batter formulations for coating of fish sticks: Effect on physicochemical quality
inferredcites →https://doi.org/10.1016/j.carbpol.2017.06.069openalex-snapshot
Mechanical properties improvement of chitosan films via the use of plasticizer, charge modifying agent and film solution homogenization
inferredcites →https://doi.org/10.1016/j.carbpol.2018.04.050openalex-snapshot
Fortification of extruded snacks with chitosan: Effects on techno functional and sensory quality
inferredcites →https://doi.org/10.1016/j.foodchem.2008.10.050openalex-snapshot
Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid
inferredcites →https://doi.org/10.1016/j.foodchem.2011.05.052openalex-snapshot
Techniques for localisation of konjac glucomannan in model milk protein–polysaccharide mixed systems: Physicochemical and microscopic investigations
inferredcites →https://doi.org/10.1016/j.foodhyd.2019.105413openalex-snapshot
Effects of hydrosoluble calcium ions and organic acids on citrus oil emulsions stabilized with citrus pectin
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.105811openalex-snapshot
Chitosan-stabilized emulsion gels via pH-induced droplet flocculation
inferredcites →https://doi.org/10.1016/j.foodres.2011.04.043openalex-snapshot
Organic acids as antimicrobials to control Salmonella in meat and poultry products
inferredcites →https://doi.org/10.1016/j.ijbiomac.2019.05.148openalex-snapshot
Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities
inferredcites →https://doi.org/10.1016/j.indcrop.2018.08.032openalex-snapshot
Optimization of alkaline pretreatment for the co-production of biopolymer lignin and bioethanol from chestnut shells following a biorefinery approach
inferredcites →https://doi.org/10.1016/j.jfoodeng.2004.08.043openalex-snapshot
Storage stability of low-fat chicken sausages
inferredcites →https://doi.org/10.1016/j.jpba.2009.07.027openalex-snapshot
Natural bioactive compounds of Citrus limon for food and health
inferredcites →https://doi.org/10.1016/j.lwt.2015.03.106openalex-snapshot
Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds
inferredcites →https://doi.org/10.1016/j.meatsci.2004.03.010openalex-snapshot
Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte)
inferredcites →https://doi.org/10.1016/j.meatsci.2004.12.007openalex-snapshot
Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins
inferredcites →https://doi.org/10.1016/j.meatsci.2009.08.048openalex-snapshot
Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems
inferredcites →https://doi.org/10.1016/j.meatsci.2011.03.007openalex-snapshot
Effect of the molecular weight and concentration of chitosan in pork model burgers
inferredcites →https://doi.org/10.1016/j.meatsci.2011.05.022openalex-snapshot
Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages
inferredcites →https://doi.org/10.1016/j.meatsci.2012.09.018openalex-snapshot
Meat nutritional composition and nutritive role in the human diet
inferredcites →https://doi.org/10.1016/j.meatsci.2012.11.038openalex-snapshot
Healthier oils stabilized in konjac matrix as fat replacers in n−3 PUFA enriched frankfurters
inferredcites →https://doi.org/10.1016/j.meatsci.2019.02.009openalex-snapshot
Retail display of beef steaks coated with monolayer and bilayer chitosan-gelatin composites
inferredcites →https://doi.org/10.1016/j.meatsci.2019.05.015openalex-snapshot
The effect of specialty salts on cooking loss, texture properties, and instrumental color of beef emulsion modeling systems
inferredcites →https://doi.org/10.1016/s0308-8146(02)00180-2openalex-snapshot
Antioxidative activity of chitosans of different viscosity in cooked comminuted flesh of herring (Clupea harengus)
inferredcites →https://doi.org/10.1016/s0939-6411(03)00161-9openalex-snapshot
Structure and interactions in covalently and ionically crosslinked chitosan hydrogels for biomedical applications
inferredcites →https://doi.org/10.1016/s1671-2927(08)60361-2openalex-snapshot
Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage
inferredcites →https://doi.org/10.1079/9780851998640.0000openalex-snapshot
Soy protein and formulated meat products
inferredcites →https://doi.org/10.1080/10942910801992959openalex-snapshot
Instrumental Texture and Sensory Characteristics of Cod Frankfurter Sausages
inferredcites →https://doi.org/10.1080/87559120701224964openalex-snapshot
Organic Acids and Meat Preservation: A Review
inferredcites →https://doi.org/10.1080/87559129.2013.818013openalex-snapshot
The Role of Chitosan in Emulsion Formation and Stabilization
inferredcites →https://doi.org/10.1098/rsbl.2014.0225openalex-snapshot
Cardiac myoglobin deficit has evolved repeatedly in teleost fishes
inferredcites →https://doi.org/10.1111/ijfs.14199openalex-snapshot
Effect of chitooligosaccharide from squid pen on gel properties of sardine surimi gel and its stability during refrigerated storage
inferredcites →https://doi.org/10.1111/j.1365-2621.2000.tb13610.xopenalex-snapshot
Postmortem Changes in Mule Duck Muscle Marinated in Red Wine
inferredcites →https://doi.org/10.1111/j.1365-2621.2005.tb07145.xopenalex-snapshot
A Functional Chitosan‐Enriched Fish Sausage Treated by High Pressure
inferredcites →https://doi.org/10.1111/j.1541-4337.2010.00137.xopenalex-snapshot
Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods
inferredcites →https://doi.org/10.1111/j.1745-4573.1998.tb00656.xopenalex-snapshot
EFFECTS OF CHITOSAN ON GELLING PROPERTIES OF LOW QUALITY SURIMI
inferredcites →https://doi.org/10.1111/j.1745-4573.2003.tb00699.xopenalex-snapshot
THE EFFECT OF ORGANIC ACID MARINATION ON TENDERNESS, COOKING LOSS AND BOUND WATER CONTENT OF BEEF
inferredcites →https://doi.org/10.1111/j.1745-4573.2007.00074.xopenalex-snapshot
THE EFFECTS OF MARINATING WITH CITRIC ACID SOLUTIONS AND GRAPEFRUIT JUICE ON COOKING AND EATING QUALITY OF TURKEY BREAST
inferredcites →https://doi.org/10.1111/jfpp.12425openalex-snapshot
Ultrasound-Assisted Extraction of Bioactive Compounds and Antioxidants from Carrot Pomace: A Response Surface Approach
inferredcites →https://doi.org/10.1201/9781420039436openalex-snapshot
Food Emulsions
inferredcites →https://doi.org/10.1533/9781855737037openalex-snapshot
Natural antimicrobials for the minimal processing of foods
inferredcites →https://doi.org/10.26656/fr.2017.2(1).106openalex-snapshot
Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein
inferredcites →https://doi.org/10.3382/ps.0692220openalex-snapshot
Effect of pH on the Dynamic Rheological Properties of Chicken Breast Salt-Soluble Proteins During Heat-Induced Gelation
inferredcites →https://doi.org/10.3390/ani10101880openalex-snapshot
Effect of Pre-Blended Phosphates on the Freezing Quality Characteristics of Ground Woody Breast Meat Compared to Normal Meat
inferredcites →https://doi.org/10.3390/app9112193openalex-snapshot
Chitosan as a Natural Copolymer with Unique Properties for the Development of Hydrogels
inferredcites →https://doi.org/10.3390/md13041819openalex-snapshot
Stability of Chitosan—A Challenge for Pharmaceutical and Biomedical Applications
inferredcites →https://doi.org/10.35248/2157-7110.20.11.822openalex-snapshot
The effect of citric acid on the physicochemical and microbiological parameters of processed burger meat
inferredcites →https://doi.org/10.3923/ajft.2008.89.99openalex-snapshot
Effect of Different Levels of Emulsion pH Adjusted with Lactic Acid and Glucono-Delta-Lactone on the Quality of Pork Sausages

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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Characterization of Chitosan Derived from Mushroom Sources: Physicochemical, Morphological and Thermal Analysis
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Biopolymer-Based Nanomaterials for Postharvest Treatments: A Review
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A Comprehensive Review on Plant-Originated Versatile Gels: Mechanism, Characterization, and Applications
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Fabrication and Characterization of Biopolymer based Chitosan-Pectin Polyelectrolyte Complex for Effective Curcumin Encapsulation and Skin Deposition
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Synergistic effects of chitosan dispersions in food-grade acidulants on the physicochemical properties of cereal flour-based composite batter
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Optimized high-yield synthesis of chitin nanocrystals from shrimp shell chitin by steam explosion
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Multifunctional chitosan for fish and seafood preservation: functional properties coating technologies and value-added applications
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Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp (Litopenaeus vannamei)
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Unveiling the rheological and thermal behavior of a novel Salecan and whey protein isolate composite gel
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2025.144688openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2025.145562openalex-snapshot
Effects of chitosan molecular weight on proteins and lipids interactions in fish mince emulsion sausages
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Chitosan from Labeo rohita fish scales and its effects on ameliorating high-carbohydrate-high-fat diet-induced metabolic dysfunction by modulating mRNA expression of LDL-R in obese rats
inferred← citeshttps://doi.org/10.1016/j.scp.2024.101624openalex-snapshot
Characterization of chitosan derived from mushroom sources: Physicochemical, morphological, thermal analysis
inferred← citeshttps://doi.org/10.1021/acs.langmuir.5c02106openalex-snapshot
Next-Generation Konjac Glucomannan Hydrogels: Rational Design, Convergent Applications, and Industrial Challenges
inferred← citeshttps://doi.org/10.1021/acsaenm.6c00355openalex-snapshot
Sustainable Chitosan-Citric Acid Films via Homogeneous Cross-Linking: Comparative Structure–Property Analysis for Green Packaging Applications
inferred← citeshttps://doi.org/10.1021/acssuschemeng.4c06234openalex-snapshot
Facile Green Production of Chitin Nanomaterials from Shrimp Shell Chitin Using Recyclable Maleic Acid and Microwave Irradiation
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Rheological and Textural Studies in 3D Printed Meat Analogs From Pea Protein Isolate: A Review
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Effect of pH and calcium chloride on the thermal inactivation kinetics and stability of chlorophyllase in mulberry leaves
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