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Study on the mechanism of soy protein isolate and curdlan enhances quality of reduced salt myofibrillar protein gel: insights into water distribution, gel characteristics, and sodium release
S. Yang, Qianqian Zhang, Qianqian Zhang, Tong Zou, Baodong Zheng, Bee K. Tan, Yi Zhang, Hongliang Zeng
Education Department of Fujian Province Ministry of Education Fujian Agriculture and Forestry University Ministry of Agriculture and Rural Affairs
来源Food Hydrocolloids
年份2025
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逐年被引趋势
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25
926
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12
被引次数 · OpenAlex
7.48
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同类平均 = 1
同类平均 = 1
前 2%
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同领域 · 同年份 · 同类型
46
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学术脉络
学科主题
生物医学Meat and Animal Product Quality
Muscle metabolism and nutrition · Proteins in Food Systems
参考文献 46
Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins
被引 141Dirk Verbeken, Nico Neirinck, Paul Van der Meeren · Meat Science · 2005
Effect of beating processing, as a means of reducing salt content in frankfurters: A physico-chemical and Raman spectroscopic study
被引 49Zhuangli Kang, Peng Wang, Xinglian Xu · Meat Science · 2014
Effect of Food Matrix on Saltiness Perception—Implications for Sodium Reduction
被引 117Wan‐Yuan Kuo, Youngsoo Lee · Comprehensive Reviews in Food Science and Food Safety · 2014
此处列出前 3 条
引用本文 12
Effect and mechanism of chicken skin collagen-derived antifreeze peptides on the freeze-thaw stability of frozen threadfin bream (Nemipterus virgatus) surimi gel
被引 7Haoran Chen, Jingwen Chen, Tingting Gao · Food Hydrocolloids · 2025
Construction and Textural Properties of Plant-Based Fat Analogues Based on a Soy Protein Isolate/Sodium Alginate Complex Coacervation System
被引 2Ying Tu, Guijiang Liang, Zhaojun Wang · Foods · 2025
Synergistic κ-Carrageenan/KCl modulation of myofibrillar protein gelation: decoding gel structure-bitterness masking intrinsic correlation via multimodal neural network
被引 2Rong Huang, Yapeng Fang, Hao Yin · Food Hydrocolloids · 2025
按被引量排序，此处列出前 3 条