ArticleFoods (Basel, Switzerland)2023
Effects of Citrus Fiber on the Gel Properties of Mutton Myofibrillar Protein.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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Who cites it
6 citing papers in PubMed, 22 citations in OpenAlex.
- Effects of ohmic heating-modified okara on the structural characteristics and quality properties of heat-induced myofibrillar protein gels.Food chemistry: X · 2026Article
- Molecular Mechanism of Rice Protein Amyloid Fibrils in Modulating Gel Properties of Northern Pike (Foods (Basel, Switzerland) · 2026Article
- Gelation mechanism analysis of low-salt silver carp (Food chemistry: X · 2025Article
- Effect of κ-carrageenan on the quality of crayfish surimi gels.Food chemistry: X · 2024Article
- From amino acid analysis to improved gel properties: The role of dl-valine in Landaise goose myofibrillar protein.Food chemistry: X · 2024Article
- Uncovering the rheological properties basis for freeze drying treatment-induced improvement in the solubility of myofibrillar proteins.Current research in food science · 2024Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
Abstract
This work investigated the effects of different additions of water-soluble citrus fiber (SCF) and water-insoluble citrus fiber (ICF) on the gel properties of the mutton myofibrillar protein (MP). The key parameters of water-holding capacity (WHC), rheological properties, and microstructure were evaluated. The addition of 2.5-10% of SCF and ICF significantly improved (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.