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

Mobility and redistribution of waters within bighead carp (Aristichthys nobilis) heat-induced myosin gels

Li YuanSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, China;Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing, ChinaView further author information
,
Qingling DangSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, ChinaView further author information
,
Jianlou MuCollege of Food Science and Technology, Agriculture University of Hebei Province, Baoding, ChinaView further author information
,
Xueping FengSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, ChinaView further author information
&
Ruichang GaoSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, China;Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing, ChinaCorrespondence[email protected]
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Pages 835-849 | Received 02 Sep 2017, Accepted 12 May 2018, Published online: 29 May 2018

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Abdul Razak Monto, Mengzhe Li, Xin Wang, Ganesha Yanuar Arief Wijaya, Tong Shi, Zhiyu Xiong, Li Yuan, Wengang Jin, Jianrong Li & Ruichang Gao. (2022) Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives. Critical Reviews in Food Science and Nutrition 62:30, pages 8518-8533.
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Zhiyu Xiong, Tong Shi, Wengang Jin, Yulong Bao, Abdul Razak Monto, Li Yuan & Ruichang Gao. (2022) Gel performance of surimi induced by various thermal technologies: A review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-16.
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Slim Smaoui, Maria Tarapoulouzi, Sofia Agriopoulou, Teresa D’Amore & Theodoros Varzakas. (2023) Current State of Milk, Dairy Products, Meat and Meat Products, Eggs, Fish and Fishery Products Authentication and Chemometrics. Foods 12:23, pages 4254.
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Zhiyu Xiong, Xin Wang, Mengzhe Li, Tong Shi, Wengang Jin, Jianrong Li, Li Yuan & Ruichang Gao. (2023) Investigation of the enhancement mechanism of ethanol addition on the gel performance of heat-induced surimi. Journal of Food Engineering 355, pages 111581.
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Haiqiang Chen, Yiqian Zou, Aimei Zhou, Xiaojuan Liu & Soottawat Benjakul. (2023) Elucidating the molecular mechanism of water migration in myosin gels of Nemipterus virgatus during low pressure coupled with heat treatment. International Journal of Biological Macromolecules, pages 126815.
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Juncheng Zhu, Yang Cheng, Zhiying Ouyang, Yuxin Yang, Liang Ma, Hongxia Wang & Yuhao Zhang. (2023) 3D printing surimi enhanced by surface crosslinking based on dry-spraying transglutaminase, and its application in dysphagia diets. Food Hydrocolloids 140, pages 108600.
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Weiwen Duan, Hui Qiu, Kyi Kyi Htwe, Zefu Wang, Yang Liu, Shuai Wei, Qiuyu Xia, Qinxiu Sun, Zongyuan Han & Shucheng Liu. (2023) Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon Dioxide. Foods 12:5, pages 1090.
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Yongxia Xu, Yanan Lv, Yiming Yin, Honglei Zhao, Xuepeng Li, Shumin Yi & Jianrong Li. (2022) Improvement of the gel properties and flavor adsorption capacity of fish myosin upon yeast β-glucan incorporation. Food Chemistry 397, pages 133766.
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Aimei Zhou, Haiqiang Chen, Yiqian Zou, Xiaojuan Liu & Soottawat Benjakul. (2022) Insight into the mechanism of optimal low-level pressure coupled with heat treatment to improve the gel properties of Nemipterus virgatus surimi combined with water migration. Food Research International 157, pages 111230.
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Xinyu Song, Bor‐Sen Chiou, Yixun Xia, Maoshen Chen, Fei Liu & Fang Zhong. (2021) The improvement of texture properties and storage stability for kappa carrageenan in developing vegan gummy candies. Journal of the Science of Food and Agriculture 102:9, pages 3693-3702.
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Haiqiang Chen, Aimei Zhou, Soottawat Benjakul, Yiqian Zou, Xiaojuan Liu & Suyao Xiao. (2021) The mechanism of low-level pressure coupled with heat treatment on water migration and gel properties of Nemipterus virgatus surimi. LWT 150, pages 112086.
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Zhiyu Xiong, Tong Shi, Wei Zhang, Yunfei Kong, Li Yuan & Ruichang Gao. (2021) Improvement of gel properties of low salt surimi using low-dose l-arginine combined with oxidized caffeic acid. LWT 145, pages 111303.
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Li Yuan, Yunfei Kong, Weijun Leng, Yanmin Wang, Wengang Jin & Ruichang Gao. (2021) L-glutamic acid affects myosin aggregation and the physical properties of bighead carp (Aristichthys nobilis) surimi gels. Food Bioscience 40, pages 100886.
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Abdo Hassoun, Karsten Heia, Stein-Kato Lindberg & Heidi Nilsen. (2020) Spectroscopic Techniques for Monitoring Thermal Treatments in Fish and Other Seafood: A Review of Recent Developments and Applications. Foods 9:6, pages 767.
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Ruichang Gao, Ganesha YA Wijaya, Jiamei Yu, Wengang Jin, Fan Bai, Jinlin Wang & Li Yuan. (2020) Assessing gel properties of Amur sturgeon ( Acipenser schrenckii ) surimi prepared by high‐temperature setting (40 °C) for different durations . Journal of the Science of Food and Agriculture 100:7, pages 3147-3156.
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Abdo Hassoun, Janna Cropotova, Turid Rustad, Karsten Heia, Stein-Kato Lindberg & Heidi Nilsen. (2020) Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets. Sensors 20:8, pages 2410.
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Yanan Sun, Min Zhang, Bhesh Bhandari & Chao-hui Yang. (2019) Ultrasound treatment of frozen crayfish with chitosan Nano-composite water-retaining agent: Influence on cryopreservation and storage qualities. Food Research International 126, pages 108670.
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