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CyTA - Journal of Food Volume 14, 2016 - Issue 1
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Original Articles

Effects of NaCl on water characteristics of heat-induced gels made from chicken breast proteins treated by isoelectric solubilization/precipitation

Efectos del NaCl en las características del agua de los geles inducidos por calor elaborados con proteínas de pechuga de pollo mediante solubilización/precipitación isoeléctrica

Jun-Jie ShaoKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR ChinaView further author information
,
Yu-Feng ZouKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR ChinaView further author information
,
Xing-Lian XuKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR ChinaCorrespondence[email protected]
View further author information
,
Guang-Hong ZhouKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR ChinaView further author information
&
Jing-Xin SunCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, PR ChinaView further author information
Pages 145-153 | Received 28 Jan 2015, Accepted 07 Jul 2015, Published online: 05 Aug 2015

Citations (10)

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Ping Gui, Longteng Zhang, Hui Hong, Ligeng Feng & Yongkang Luo. (2018) Gel properties of silver carp (Hypophthalmichthys molitrix) and chicken mixture gels as affected by setting temperatures. International Journal of Food Properties 21:1, pages 2250-2264.
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Li-hua Pan, Mei-qin Feng, Jian Sun, Xing Chen, Xing-lian Xu & Guang-hong Zhou. (2016) Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at various pH values. CyTA - Journal of Food 14:4, pages 547-554.
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Articles from other publishers (8)

Song-peng Jia, Lei Wang, Jun-mei Zhang, Lan Zhang, Fang-ran Ma, Meng-lu Huang, Sha-sha Liu, Jia-hang Gong, Meng Zhang, Miao Yu, Hong-xia Jiang, Zhi-gang Qiao & Xue-jun Li. (2022) Comparative study on the morphological characteristics and nutritional quality of largemouth bass (Micropterus salmoides) cultured in an aquaculture system using land-based container with recycling water and a traditional pond system. Aquaculture 549, pages 737721.
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Xue Zhao, Xinglian Xu & Guanghong Zhou. (2020) Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review. Comprehensive Reviews in Food Science and Food Safety 20:1, pages 924-959.
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Xiu‐xia Li, Pan Sun, Yingying Ma, Luyun Cai & Jian‐rong Li. (2019) Effect of ultrasonic thawing on the water‐holding capacity, physicochemical properties and structure of frozen tuna ( Thunnus tonggol ) myofibrillar proteins . Journal of the Science of Food and Agriculture 99:11, pages 5083-5091.
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Shengmei Gai, Zhonghui Zhang, Yufeng Zou & Dengyong Liu. (2019) Rapid and Non-Destructive Detection of Water-Injected Pork Using Low-Field Nuclear Magnetic Resonance (LF-NMR) and Magnetic Resonance Imaging (MRI). International Journal of Food Engineering 15:8.
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C. Shi, J. Wang, Z. Yang, X. Gao, Y. Liu & C. Wang. (2019) Sustained Swimming Training Is Associated With Reversible Filet Texture Changes of European Sea Bass (Dicentrarchus labrax L.). Frontiers in Physiology 10.
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Chengli Hou, Wenting Wang, Xuan Song, Liguo Wu & Dequan Zhang. (2019) Effects of Drying Methods and Ash Contents on Heat-Induced Gelation of Porcine Plasma Protein Powder. Foods 8:4, pages 140.
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Xin Li, Siwen Xue, Xue Zhao, Xinbo Zhuang, Minyi Han, Xinglian Xu & Guanghong Zhou. (2018) Gelation properties of goose liver protein recovered by isoelectric solubilisation/precipitation process. International Journal of Food Science & Technology 53:2, pages 356-364.
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Xue Zhao, Yu-Feng Zou, Jun-Jie Shao, Xing Chen, Min-Yi Han & Xing-Lian Xu. (2017) Comparison of the Acidic and Alkaline Treatment on Emulsion Composite Gel Properties of the Proteins Recovered from Chicken Breast by Isoelectric Solubilization/Precipitation Process. Journal of Food Processing and Preservation 41:3, pages e12884.
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