Background The quality of surimi-based products is intricately linked to the functional
characteristics of myofibrillar proteins (MPs). Notably, MP oxidation during surimi processing …

The effects of single hydroxypropylated cassava starch (HCS), curdlan (CD) or κ-
carrageenan (KC) or their combination (HCK) on gel and texture properties, soluble protein …

This study aimed to prepare the emulsion co-stabilized via soy protein isolate (SPI) and κ-
carrageenan (KC) and then investigate the effects of the SPI/KC emulsion on the gel …

Gingerol is the major pharmacologically active component of ginger (Zingiber officinale)
rhizome widely used in the food, cosmetics, and pharmaceutical industries. Various …

The objective of this work was to investigate the cryoprotective effects of antifreeze peptides
obtained from silver carp scales (ScAFPs) on the freeze-thaw stability of surimi, and to …

Protein oxidation is considered as an important factor affecting the texture quality of surimi.
In this work, the myofibrillar protein (MP) from shrimp (Penaeus vannamei) was subjected to …

This study investigated the effects of different recovered sarcoplasmic proteins (SP)(HSP,
recovered by heating flocculation; PHSP, recovered by pH-shifting flocculation; PHCSP …

The effect of adding apple high-methoxy pectin (HMP)(0–3 mg∙ mL− 1) on heat-induced gel
characteristics of low concentration silver carp myofibrillar protein (MP)(15 mg∙ mL− 1) was …

Microcrystalline cellulose was modified by TEMPO oxidation combined with ultrasound to
prepare modified cellulose-based emulsion. The effect of different emulsion concentration …

BACKGROUND Hydrocolloids are the most commonly used additive in the processing of
surimi products. However, the effect of hydrocolloids on surimi protein conformation has not …