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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Gelling properties of myofibrillar protein–soy protein and k-carrageenan composite as affected by various salt levels

Jie Suna College of Life Science and Technology, Henan University of Urban Construction, Pingdingshan, ChinaORCID Iconhttps://orcid.org/0000-0002-1276-656XView further author information
ORCID Icon,
Guoyou Yina College of Life Science and Technology, Henan University of Urban Construction, Pingdingshan, ChinaView further author information
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Jie Chenb State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
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Pengpeng Lib State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
Pages 2047-2056 | Received 21 Aug 2019, Accepted 06 Dec 2019, Published online: 22 Dec 2019

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Gaozhan Xue, Dingding Ren, Chunxia Zhou, Huina Zheng, Wenhong Cao, Haisheng Lin, Xiaoming Qin & Chaohua Zhang. (2020) Comparative study on the functional properties of the pearl oyster (Pinctada martensii) protein isolates and its electrostatic complexes with three hydrophilic polysaccharides. International Journal of Food Properties 23:1, pages 1256-1271.
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Articles from other publishers (7)

Chuanai Cao, Zicheng Zhu, Xue Liang, Baohua Kong, Zihan Xu, Pingru Shi, Yuangang Li, Yunlong Ji, Zixuan Ren & Qian Liu. (2023) Elucidation of interactions between myofibrillar proteins and κ-carrageenan as mediated by NaCl level: Perspectives on multiple spectroscopy and molecular docking. International Journal of Biological Macromolecules 248, pages 125903.
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Jun Liu, Ze Yu, Wenru Xie, Lu Yang, Mingyun Zhang, Chunqiang Li & Jun-hua Shao. (2023) Effects of tetrasodium pyrophosphate coupled with soy protein isolate on the emulsion gel properties of oxidative myofibrillar protein. Food Chemistry 408, pages 135208.
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Song-Shan Zhang, Jun-Ya Duan, Teng-Teng Zhang, Meng Lv & Xiao-Guang Gao. (2023) Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products. Frontiers in Nutrition 10.
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Xue Zhao, Chang Zhou, Xinglian Xu, Xianming Zeng & Tong Xing. (2022) Ultrasound combined with carrageenan and curdlan addition improved the gelation properties of low-salt chicken meat paste. LWT, pages 114230.
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Dong-Min Shin, Jong Hyeok Yune, Yea Ji Kim, Sang Hoon Keum, Hyun Su Jung, Hyuk Cheol Kwon, Do Hyun Kim, Hyejin Sohn, Chang Hee Jeong, Hong Gu Lee & Sung Gu Han. (2022) Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Animal Bioscience 35:6, pages 927-937.
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Lu Tong, Xinzi Kang, Qi Fang, Wenge Yang, Shijie Cen, Qiaoming Lou & Tao Huang. (2021) Rheological properties and interactions of fish gelatin–κ‐carrageenan polyelectrolyte hydrogels: The effects of salt. Journal of Texture Studies 53:1, pages 122-132.
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Jana Scholliers, Liselot Steen & Ilse Fraeye. (2020) Gelation of a combination of insect and pork proteins as affected by heating temperature and insect:meat ratio. Food Research International 137, pages 109703.
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