Effects of konjac glucomannan on heat-induced changes of physicochemical and structural properties of surimi gels

Tao Zhang, Zhaojie Li, Yuming Wang, +2

Food Research International

Biopolymer GelHeat-induced ChangesKonjac GlucomannanBiochemistryEngineering +6

Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments

Wenjun Kong, Tao Zhang, Dandan Feng, +5

Food Hydrocolloids

Food PhysicThermal ProcessingFood ProcessingDifferent Temperature TreatmentsModified Starches +3

Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 °C) treatment

Tao Zhang, Yong Xue, Zhaojie Li, +2

Food Hydrocolloids

Food ChemistryKonjac GlucomannanFood EngineeringFood ProcessingFood Technology +1

The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels

Lei Ji, Yong Xue, Tao Zhang, +2

Food Hydrocolloids

Protein-polysaccharide GelsBiomanufacturingEngineeringAlaska PollockBiotechnology +8

Chain conformation and physicochemical properties of polysaccharide (glucuronoxylomannan) from Fruit Bodies of Tremella fuciformis

Xiaoqi Xu, Aijun Chen, Xinyan Ge, +3

Carbohydrate Polymers

BiochemistryGlycobiologyTremella FuciformisPolysaccharideFruit Bodies +4

Effects of pre-emulsification by three food-grade emulsifiers on the properties of emulsified surimi sausage

Xiangyu Liu, Lei Ji, Tao Zhang, +2

Journal of Food Engineering

Food ColloidFood-grade EmulsifiersFood EngineeringFood ProcessingFood Quality +5

Release and microbial degradation of dissolved organic matter (DOM) from the macroalgae Ulva prolifera

Tao Zhang, Xuchen Wang

Marine Pollution Bulletin

Microbial DegradationMacroalgae Ulva ProliferaEngineeringAlgal BiotechnologyEnvironmental Engineering +8

Effects of high pressure homogenization on the solubility, foaming, and gel properties of soy 11S globulin

Zhuangli Kang, Rong Bai, Fei Lü, +5

Food Hydrocolloids

Food ChemistryHigh Pressure HomogenizationHigh Hydrostatic PressureFood PhysicGel Properties +6

Effects of konjac glucomannan on physical properties and microstructure of fish myofibrillar protein gel: Phase behaviours involved

Tao Zhang, Shengjun Chen, Xiaoqi Xu, +5

Food Hydrocolloids

Konjac GlucomannanFood PhysicFood BiophysicsAlternative Protein SourceProtein Engineering +4

Effects of Ozone-Induced Oxidation on the Physicochemical Properties of Myofibrillar Proteins Recovered from Bighead Carp (Hypophthalmichthys nobilis)

Tao Zhang, Yong Xue, Zhaojie Li, +3

Food and Bioprocess Technology

Environmental ChemistryBighead CarpHealth SciencesBiochemistryPhysiology +6