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Effect of Pressure Shift Freezing on Water Mobility, Microstructure and Gel Properties of Grass Carp Surimi Gel

https://doi.org/10.2139/ssrn.4494951
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inferredcites →https://doi.org/10.1006/cbir.1999.0514openalex-extracted
PACKING OF MYOSIN MOLECULES IN MUSCLE THICK FILAMENTS
inferredcites →https://doi.org/10.1007/s11483-013-9329-9openalex-extracted
Effects of Oxidation on Water Distribution and Physicochemical Properties of Porcine Myofibrillar Protein Gel
inferredcites →https://doi.org/10.1016/j.foodchem.2009.02.056openalex-extracted
Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella)
inferredcites →https://doi.org/10.1016/j.foodchem.2015.10.030openalex-extracted
Chemical interactions and gel properties of black carp actomyosin affected by MTGase and their relationships
inferredcites →https://doi.org/10.1016/j.foodchem.2019.03.146openalex-extracted
Effects of high pressure processing on gelation properties and molecular forces of myosin containing deacetylated konjac glucomannan
inferredcites →https://doi.org/10.1016/j.foodchem.2019.125104openalex-extracted
On the origin of thaw loss: Relationship between freezing rate and protein denaturation
inferredcites →https://doi.org/10.1016/j.foodchem.2021.130579openalex-extracted
Effect of micro- and nano-starch on the gel properties, microstructure and water mobility of myofibrillar protein from grass carp
inferredcites →https://doi.org/10.1016/j.foodchem.2022.132142openalex-extracted
Effect of high hydrostatic pressure on activity, thermal stability and structure of horseradish peroxidase
inferredcites →https://doi.org/10.1016/j.foodhyd.2017.02.003openalex-extracted
Molecular forces involved in heat-induced freshwater surimi gel: Effects of various bond disrupting agents on the gel properties and protein conformation changes
inferredcites →https://doi.org/10.1016/j.foodhyd.2018.03.024openalex-extracted
Sweet potato starch with low pasting temperature to improve the gelling quality of surimi gels after freezing
inferredcites →https://doi.org/10.1016/j.foodhyd.2018.10.010openalex-extracted
Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi
inferredcites →https://doi.org/10.1016/j.foodhyd.2019.05.045openalex-extracted
Gel properties of myofibrillar protein as affected by gelatinization and retrogradation behaviors of modified starches with different crosslinking and acetylation degrees
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.105920openalex-extracted
Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.106290openalex-extracted
The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi
inferredcites →https://doi.org/10.1016/j.foodhyd.2021.107267openalex-extracted
Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.107835openalex-extracted
Effects of different recovered sarcoplasmic proteins on the gel performance, water distribution and network structure of silver carp surimi
inferredcites →https://doi.org/10.1016/j.ijbiomac.2013.11.019openalex-extracted
Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp
inferredcites →https://doi.org/10.1016/j.ijbiomac.2021.11.093openalex-extracted
The quality properties of frozen large yellow croaker fillets during temperature fluctuation cycles: improvement by cellobiose and carboxylated cellulose nanofibers
inferredcites →https://doi.org/10.1016/j.jfoodeng.2004.02.035openalex-extracted
Ice-crystal formation in gelatin gel during pressure shift versus conventional freezing
inferredcites →https://doi.org/10.1016/j.jfoodeng.2018.01.021openalex-extracted
Effects of microwave combined with conduction heating on surimi quality and morphology
inferredcites →https://doi.org/10.1016/j.lwt.2013.01.028openalex-extracted
Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)
inferredcites →https://doi.org/10.1016/j.lwt.2021.111919openalex-extracted
Comprehensive analysis of ozone water rinsing on the water-holding capacity of grass carp surimi gel
inferredcites →https://doi.org/10.1016/j.lwt.2021.112086openalex-extracted
The mechanism of low-level pressure coupled with heat treatment on water migration and gel properties of Nemipterus virgatus surimi
inferredcites →https://doi.org/10.1016/s0309-1740(98)00038-2openalex-extracted
Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods
inferredcites →https://doi.org/10.1021/jf202560sopenalex-extracted
Structural Evaluation of Myofibrillar Proteins during Processing of Cantonese Sausage by Raman Spectroscopy
inferredcites →https://doi.org/10.1111/1541-4337.12883openalex-extracted
Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish
inferredcites →https://doi.org/10.1111/1750-3841.14761openalex-extracted
Synergistic Gelation Effects in Surimi Mixtures Composed of Nemipterus virgatus and Hypophthalmichtys molitrix
inferredcites →https://doi.org/10.1111/ijfs.15748openalex-extracted
Effect of high hydrostatic pressure pretreatment on flavour and physicochemical properties of freeze‐dried carambola slices
inferredcites →https://doi.org/10.1111/ijfs.15957openalex-extracted
Effect of immersion freezing with the edible medium on protein structure, chemical bonding and particle size in grass carp ( Ctenopharyngodon idellus ) during frozen storage
inferredcites →https://doi.org/10.1111/j.1365-2621.2000.tb16029.xopenalex-extracted
Preservation of Microstructure in Peach and Mango during High‐pressure‐shift Freezing
inferredcites →https://doi.org/10.1111/j.1750-3841.2007.00470.xopenalex-extracted
Studies on Fish and Pork Paste Gelation by Dynamic Rheology and Circular Dichroism
inferredcites →https://doi.org/10.2307/20022754openalex-extracted
Water, in the Liquid and Five Solid Forms, under Pressure
inferredcites →https://doi.org/10.3390/foods11223698openalex-extracted
Recent Progress in the Synergistic Bactericidal Effect of High Pressure and Temperature Processing in Fruits and Vegetables and Related Kinetics
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