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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Articles

Effects of rice residue on physicochemical properties of silver carp surimi gels

Ruijuan GuCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, ChinaView further author information
,
Xuhua XiaoCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, ChinaView further author information
,
Jingwen SunCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, ChinaView further author information
,
Liu ShiCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, ChinaView further author information
&
Hong YangCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China;Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan, Changde, Hunan, China;Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei, China;National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei, China;Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei, ChinaCorrespondence[email protected]
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Pages 1743-1754 | Received 24 Mar 2016, Accepted 14 Jul 2016, Published online: 07 Aug 2018

Citations (11)

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Min Chen, Yudong Wang, Yuqian Tong, Qian Zhong, Yang Zhuang & Hong Yang. (2023) Physicochemical properties of surimi gel from silver carp as affected by ultrasonically emulsified vegetable oils. International Journal of Food Properties 26:1, pages 1214-1229.
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Yudong Wang, Xiaoyan Wang & Hong Yang. (2023) Gelation properties of silver carp (Hypophthalmichthys molitrix) surimi as affected by phenolic compounds in lotus root knot extract. International Journal of Food Properties 26:1, pages 991-1004.
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Articles from other publishers (9)

Tao Ye, Xing Chen, Qiang Li, Zhina Chen, Lin Lin, Zhi Zheng & Jianfeng Lu. (2024) Towards more sustainable surimi gels: Deciphering the hybrid gelation of myofibrillar/plant proteins. Food Hydrocolloids 146, pages 109189.
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Qian Zhong, Yudong Wang, Yuxin Tian, Yang Zhuang & Hong Yang. (2023) Effects of anthocyanins and microbial transglutaminase on the physicochemical properties of silver carp surimi gel. Journal of Texture Studies 54:4, pages 541-549.
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Yuqian Tong, Yudong Wang, Min Chen, Qian Zhong, Yang Zhuang, Hongchen Su & Hong Yang. (2023) Effect of high‐content ultrasonically emulsified lard on the physicochemical properties of surimi gels from silver carp enhanced by microbial transglutaminase. International Journal of Food Science & Technology 58:6, pages 2974-2984.
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Li Zheng, Joe M. Regenstein, Zhongjiang Wang, Huajiang Zhang & Linyi Zhou. (2023) Reconstituted rice protein：The raw materials, techniques and challenges. Trends in Food Science & Technology 133, pages 267-276.
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Juanjuan Du, Changyu Zhou, Qiang Xia, Ying Wang, Fang Geng, Jun He, Yangying Sun, Daodong Pan & Jinxuan Cao. (2022) The effect of fibrin on rheological behavior, gelling properties and microstructure of myofibrillar proteins. LWT 153, pages 112457.
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Olivier Goemaere, Bart De Ketelaere, Jana Hanskens, Quinten Masijn, Cristina Pérez Santaescolastica & Ilse Fraeye. (2021) Comparison of the Technological Application Potential of Functional Ingredients for the Meat Industry Based upon a Novel Fast Screening Tool. Foods 10:9, pages 2078.
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Sharmaine Atencio, Tom Bernaerts, Danyang Liu, Kai Reineke, Marc Hendrickx & Ann Van Loey. (2021) Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient. Innovative Food Science & Emerging Technologies 69, pages 102669.
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Uma Buda, M. Bhargavi Priyadarshini, R.K. Majumdar, S.S. Mahanand, A.B. Patel & N.K. Mehta. (2021) Quality characteristics of fortified silver carp surimi with soluble dietary fiber: Effect of apple pectin and konjac glucomannan. International Journal of Biological Macromolecules 175, pages 123-130.
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Shumin Yi, Ying Ji, Zhihan Guo, Jing Zhu, YongXia Xu, Xuepeng Li & Jianrong Li. (2020) Gel properties and flavor characteristics of blended anchovy ( Engraulis japonicus ) mince and silver carp ( Hypophthalmichthys molitrix ) surimi . RSC Advances 10:11, pages 6563-6570.
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