ArticleFoods (Basel, Switzerland)2021
Changes in Gel Structure and Chemical Interactions of
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Regulation of Rainbow Trout Muscle Myofibrillar Networks by Non-Enzymatic Bioactive Compounds fromGels (Basel, Switzerland) · 2026Article
- Valorization of Pink Salmon (Foods (Basel, Switzerland) · 2026Article
- Mechanisms and physicochemical characteristics of modified starches in shrimp (Food chemistry: X · 2026Article
- Improvement of Gel Properties ofGels (Basel, Switzerland) · 2025Article
- Effects of the Ratio of Alaskan Pollock Surimi to Wheat Flour on the Quality Characteristics and Protein Interactions of Innovative Extruded Surimi-Flour Blends.Foods (Basel, Switzerland) · 2025Article
- Enhancing Product Quality, Nutrition, Antioxidant Capacity, and Sensory Quality of Chicken Sausages by Replacing Fats withFoods (Basel, Switzerland) · 2025Article
- Screening of Potential Angiotensin-Converting Enzyme-Inhibitory Peptides in Squid (Marine drugs · 2025Article
- Analysis of copigmentation between organic acids and cyanidin 3-Food chemistry: X · 2025Article
- Influence of starch on freeze-thaw stability ofFood chemistry: X · 2024Article
- Effect of Soy Protein Isolate on the Quality Characteristics of Silver Carp Surimi Gel during Cold Storage.Foods (Basel, Switzerland) · 2024Article
- Impact of Corn Starch Molecular Structures on Texture, Water Dynamics, Microstructure, and Protein Structure in Silver Carp (Foods (Basel, Switzerland) · 2024Article
- Tapioca Starch Improves the Quality ofFoods (Basel, Switzerland) · 2024Article
- Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing.Foods (Basel, Switzerland) · 2023Article
- Assessing the Gel Quality and Storage Properties ofFoods (Basel, Switzerland) · 2022Article
- Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
The modifications of histological properties and chemical forces on heated surimi gels with starch addition (0-12 g/100 g surimi) were investigated. Two types of heating processes (direct heating and two-step heating) were carried out on surimi gels in order to reveal the effect of setting on mixed matrices. The results of transverse relaxation time showed less immobile water and free water converted into bound water in a matrix subjected to the setting process. Scanning electron microscope and light microscopy images revealed inefficient starch-swelling in two-step heated gels. Chemical interactions and forces in direct cooking gels were more vulnerable to starch addition, resulting in significant decreases in hydrophobic interaction and sulfhydryl content (
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