Cargando…

Effect of Some Biopolymers on the Rheological Behavior of Surimi Gel

The objective of this study was to investigate the effect of selected biopolymers on the rheological properties of surimi. In our paper, we highlight the functional properties and rheological aspects of some starch mixtures used in surimi. However, the influence of some other ingredients, such as cr...

Descripción completa

Detalles Bibliográficos
Autores principales:	Sarker, Md. Zaidul Islam, Elgadir, M. Abd, Ferdosh, Sahena, Akanda, Md. Jahurul Haque, Manap, Mohd Yazid Abdul, Noda, Takahiro
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2012
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6268781/ https://www.ncbi.nlm.nih.gov/pubmed/22628045 http://dx.doi.org/10.3390/molecules17055733

Ejemplares similares

Mixed Biopolymer Systems Based on Starch
por: Elgadir, M. Abd, et al.
Publicado: (2012)

Applications of Supercritical Fluid Extraction (SFE) of Palm Oil and Oil from Natural Sources
por: Akanda, Mohammed Jahurul Haque, et al.
Publicado: (2012)

Optimization of Supercritical CO(2) Extraction of Fish Oil from Viscera of African Catfish (Clarias gariepinus)
por: Sarker, Mohamed Zaidul Islam, et al.
Publicado: (2012)

Impact of chitosan composites and chitosan nanoparticle composites on various drug delivery systems: A review
por: Elgadir, M. Abd, et al.
Publicado: (2014)

Optimization of Serine Protease Purification from Mango (Mangifera indica cv. Chokanan) Peel in Polyethylene Glycol/Dextran Aqueous Two Phase System
por: Mehrnoush, Amid, et al.
Publicado: (2012)

Direct Purification of Pectinase from Mango (Mangifera Indica Cv. Chokanan) Peel Using a PEG/Salt-Based Aqueous Two Phase System
por: Mehrnoush, Amid, et al.
Publicado: (2011)

Optimization of the Conditions for Extraction of Serine Protease from Kesinai Plant (Streblus asper)Leaves Using Response Surface Methodology
por: Mehrnoush, Amid, et al.
Publicado: (2011)

Rheology of Biopolymer Solutions and Gels
por: Picout, David R., et al.
Publicado: (2003)

In Vitro, In Silico and Network Pharmacology Mechanistic Approach to Investigate the α-Glucosidase Inhibitors Identified by Q-ToF-LCMS from Phaleria macrocarpa Fruit Subcritical CO(2) Extract
por: Mia, Md. Abdur Rashid, et al.
Publicado: (2022)

Rapid investigation of α-glucosidase inhibitory activity of Phaleria macrocarpa extracts using FTIR-ATR based fingerprinting
por: Easmin, Sabina, et al.
Publicado: (2016)

Microencapsulation of fish oil using supercritical antisolvent process
por: Karim, Fahim Tamzeedul, et al.
Publicado: (2017)

Physical Blending of Fractionated Bambangan Kernel Fat Stearin and Palm Oil Mid-Fraction to Formulate Cocoa Butter Equivalent
por: Mohammad Ridwan, Norazlina, et al.
Publicado: (2023)

Effect of Psyllium (Plantago ovata Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel
por: Singh, Avtar, et al.
Publicado: (2021)

Insight into the Gel Properties of Antarctic Krill and Pacific White Shrimp Surimi Gels and the Feasibility of Polysaccharides as Texture Enhancers of Antarctic Krill Surimi Gels
por: Li, Shuang, et al.
Publicado: (2022)

Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel
por: Gao, Yuanpei, et al.
Publicado: (2018)

Reduced Washing Cycle for Sustainable Mackerel (Rastrelliger kanagurta) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties
por: Somjid, Panumas, et al.
Publicado: (2021)

Formulation and Characterization of Formaldehyde‐Free Chemically Modified Bone‐Based Adhesive for Lignocellulosic Composite Products
por: Islam, Md Nazrul, et al.
Publicado: (2021)

In Vitro Infant Digestion of Whey Proteins Isolate–Lactose
por: Sabari, Sarizan, et al.
Publicado: (2023)

Compare with different vegetable oils on the quality of the Nemipterus virgatus surimi gel
por: Song, Chunyong, et al.
Publicado: (2022)

Insight into the Effect of Ice Addition on the Gel Properties of Nemipterus virgatus Surimi Gel Combined with Water Migration
por: Chen, Haiqiang, et al.
Publicado: (2021)

The Effect of Salt on the Gelling Properties and Protein Phosphorylation of Surimi-Crabmeat Mixed Gels
por: Zhu, Yajun, et al.
Publicado: (2021)

Impacts of agar gum and fucoidan on gel properties of surimi products without phosphate
por: Zheng, Mingjing, et al.
Publicado: (2022)

Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree
por: Zhu, Shichen, et al.
Publicado: (2022)

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition
por: Jiang, Xin, et al.
Publicado: (2021)

Effect of cellulose on gel properties of heat-induced low-salt surimi gels: Physicochemical characteristics, water distribution and microstructure
por: Zhang, Chang, et al.
Publicado: (2023)

Rheological and mechanical properties of edible gel materials for 3D food printing technology
por: Rahman, Julkarnyne M. Habibur, et al.
Publicado: (2020)

Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi
por: Xu, Yongxia, et al.
Publicado: (2022)

Physicochemical properties and microstructure of composite surimi gels: The effects of ultrasonic treatment and olive oil concentration
por: Lu, Yufeng, et al.
Publicado: (2022)

Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels
por: Xu, Pengfei, et al.
Publicado: (2022)

Effects of exogenous lipids on gelling properties of silver carp surimi gel subjected to microwave heating
por: Yang, Yiling, et al.
Publicado: (2022)

Effects of CaCl(2) on 3D Printing Quality of Low-Salt Surimi Gel
por: Wang, Chaoye, et al.
Publicado: (2023)

Some Remarkable Rheological and Conducting Properties of Hybrid PVC Thermoreversible Gels/Organogels
por: Collin, Dominique, et al.
Publicado: (2022)

Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon Dioxide
por: Duan, Weiwen, et al.
Publicado: (2023)

Microbial Transglutaminase Cross-Linking Enhances the Textural and Rheological Properties of the Surimi-like Gels Made from Alkali-Extracted Protein Isolate from Catfish Byproducts and the Role of Disulfide Bonds in Gelling
por: Zhang, Yan, et al.
Publicado: (2023)

The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis
por: Pan, Yanmo, et al.
Publicado: (2021)

Role of Endogenous Cathepsin L in Muscle Protein Degradation in Olive Flounder (Paralichthys olivaceus) Surimi Gel
por: Kwon, Chang Woo, et al.
Publicado: (2021)

Gel properties of Amur sturgeon (Acipenser schrenckii) surimi improved by lecithin at reduced and regular-salt concentrations
por: Shi, Tong, et al.
Publicado: (2020)

Biochemical property and gel-forming ability of mackerel (Auxis thazard) surimi prepared by ultrasonic assisted washing
por: Somjid, Panumas, et al.
Publicado: (2021)

The effect of heating method on the gel structures and properties of surimi prepared from Bombay duck (Harpadon nehereus)
por: Li, Mingao, et al.
Publicado: (2022)

Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel
por: Zheng, Ouyang, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_9udrrrbl4vau9c1agrd7ve3c2j